Basic Shortgrain Brown Rice
Short grain brown rice should be cooked until all the water is absorbed. It makes a great component in baked dishes with a sauce or as the carb side to a meal and as part of a stuffing in a vegetable.
How to cook to be as a side so full of flavour and interest.
If you follow these early stages will have a very satisfying dish of rice.
1 cup rice per 2 adults
2 cups water per 1 cup rice
1 teaspoon of bouillon
Rinse the rice through and then dry toast in a pan
When hot and fragrant smelling, add a good glug of olive oil and let the rice coat and toast some more. This seals its flavour and helps keep its body.
Then pour in 2 parts water to 1 part rice. Bring to the boil, add a teaspoon of bouillon and simmer with the lid on for 35-40 mins.
If just using as part of a dish or in a bake can just add your water without dry toasting and adding oil and stock. Will need to cook on a simmer for 40 mins.