"zxcvbob" > wrote
> Someone mentioned brown rice.
>
> I've started cooking brown rice by simmering it in excess water, then
> draining.
>
> I usually start with 1 cup of long grain brown rice and about 4 cups of
> water (no salt.) Put it all in a heavy saucepan and bring to a boil. Turn
> down to a low simmer, and cook for about 20 to 30 minutes (closer to 20.)
> The rice will absorb more of the water than you'd expect. Drain with a
> metal strainer, then return the hot rice back to the pot and stir in about
> 1/4 tsp salt. Cover with a tight lid and let rest for about 5 minutes.
>

Makes sense. I just tried some "American Basmati Brown Rice" and it is very
good. I used some wild rice with it. The wild rice went in chicken broth ten
minutes earlier (it allegedly takes 60 minutes to cook) then the basmati
brown. I put the vegetables in (carrots and celery only) after 20 minutes,
the chicken in last minute, it all turned out great. I may try your method
next time I use brown for something besides soup. I love the texture of this
rice. I usually just use Mahatma brown.