Brown rice is so good! I love white rice, but once I tried brown rice, I got hooked. Brown rice is high in fiber and considered a whole grain. It has a nutty aroma, a chewy texture, and many essential nutrients. I like to season my rice so it saves me from having to make beans or something else to go with the rice. I am using chicken bouillon but if you are a vegetarian, you can always use vegetable bouillon or just salt, just increase the amount of salt to at least 1 tsp. I prefer to use long grain brown rice, but if you prefer shorter grain, just increase the amount of water to 2 ½ cups of water per cup of rice. This recipe will make 3 cups of rice.
When cooking brown rice, patience is a virtue. If you try to cook your rice fast, it will dry up and will not cook all the way. Nobody likes crunchy uncooked rice!
- 2 cups brown rice long grain
- 4 1/2 cups water
- 1 tbsp chicken bouillon
- 1/2 tsp sea salt
- 1 bay leaf
- 1/4 cup olive oil
Put the water to boil in High heat.
Add the chicken bouillon, salt and bay leaf in the water while you boil it and make sure you stir it until it dissolves in the water.
Once the rice is boiling, add the rice, cover the pot and reduce to Medium heat.
Cook for 30 minutes or until most of the water is absorbed by the rice.
Add the olive oil and stir, making sure all the oil is covering all the rice.
Cover the pot with the lid and cook the rice for around 15 more minutes or until the rice is completely cooked.
Remove the bay leaf before serving.
There you go! Delicious brown rice that you will want to eat every day!
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