Essentials: Rice
If you have a flame-tamer, put that on burner first. Put 1 part brown rice to 1 3/4 parts water and salt in a stainless steel saucepan. Without covering with a lid, bring water to a boil until bubbles appear through the rice and water is at same level as rice. (Surface will appear 'pock-marked'.) I
Immediately turn down to low, cover and cook 20-30 minutes. Check to make sure rice isn't sticking to bottom. This will NOT jinx the rice cooking technique. Fluff rice gently with a fork. Remove from burner and let sit 5-10 minutes before serving. This is an unconventional method that Bonnie Stern, Canadian culinary maven advocates and it works. I confess I most often use my rice cooker, one of my favourite appliances. I've downsized to a smaller rice cooker since my children left home.
The same method works for white rice but the ratio is 1 part rice to 2 parts water.
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Location: Hamilton, ON Canada
About: I love to cook, to eat and to share my cooking with others. Today I grow my own herbs and tomatoes on a small scale but previouslyhad large kitchen gardens when I lived in the country.
Favorite foods: Fresh raspberries and asparagus
Last bite on earth: Steamed asparagus that has just been taken from the garden - lots of butter and slice of lemon, please!