Brown Rice ("Arroz Integral")

Learning how to cook brown rice in a way that all will enjoy is an essential kitchen technique. The trick to cooking perfect brown rice is to cook it like pasta and then allow it to steam. Once you master this technique, you'll be able to say "goodbye" to mushy brown rice and "hello" to this wonderful kitchen staple that can serve as a base or side to a variety of meals! Brown rice is a wonderful grain choice as it is a rich source of dietary fiber, magnesium, and phosphorus. It is lower-glycemic than white rice and therefore is a better choice than white rice for those with blood sugar issues to improve glycemic control.

Yield: 4 servings

Individual Portion: 3/4 cup

Prep Time: 5 minutes

Cook Time: 45 minutes

Ingredients:

1 cup uncooked brown rice (medium or long-grain) 6 cups water

1 teaspoon Kosher salt (optional)

Directions:

1. Using a fine mesh colander under cool running water, rinse and drain brown rice until the water runs clear.

2. In a large stockpot, bring water to a boil on high heat. Reduce temperature as needed to maintain steady boil and prevent overflow.

2. Add the brown rice and Kosher salt to the boiling water. Boil uncovered for 30 minutes. When cooked, turn off heat.

3. Using fine mesh colander again, drain off remaining cooking water from brown rice.

4. Return drained brown rice to pot and cover with lid. Allow to steam for 10 minutes.

5. Fluff with fork before serving.

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