Sunday, April 14, 2013

Basic Brown Rice

Recipe from Rachel Swan

2 cups long grain brown rice
2 Tbsp butter
2 Tbsp olive oil
3 cardamom pods, optional
4 cups water, vegetable or chicken broth
1/2 tsp sea salt

Heat butter and olive oil (and cardamom pods, if using) in a large, heavy pan. Saute rice in butter and oil, stirring constantly, until rice bgins to turn milky. Pour in liquid, add salt and bring to a rolling boil. Boil, uncovered for 10 minutes. Reduce to lowest heat, cover lightly and cook for at least 1 1/2 hours or as long as 3 hours. Do not remove lid during cooking.

No comments: