Brown Rice
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!
Ingredients
- 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
Instructions
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Put the water to boil in High heat.
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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.
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Once the rice is boiling, add the rice, cover the pot and reduce to Medium heat.
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Cook for 30 minutes or until most of the water is absorbed by the rice.
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Add the olive oil and stir, making sure all the oil is covering all the rice.
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Cover the pot with the lid and cook the rice for around 15 more minutes or until the rice is completely cooked.
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Remove the bay leaf before serving.
Recipe Notes
There you go! Delicious brown rice that you will want to eat every day!
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