Cindy Hamilton wrote:
> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote:
>> John Kuthe wrote:
>>> 1 part brown rice
>>> 2.5 parts water
>>> some salt and butter to taste
>>>
>>> Bring to simmering boil for 30-45mins
>>>
>>> Enjoy!
>>>
>>> John Kuthe...
>>>
>>
>> Yep, takes longer than white rice, but worth the wait.
>
> If you say so. It has an astringent flavor that I don't care for. I
> prefer white rice cooked without salt or butter. I'm always overruled
> on that, so I usually eat it with salt and butter. Once in a while
> we use sesame oil instead of butter. Either way, I often sprinkle
> furikake on it.
>
> Cindy Hamilton
>

I like both types of rice occasionally, but end up using white
jasmine rice most of the time. Nothing in it as all mostly, but
sometimes a very small amount of gravy if there's any on the table.