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Brown rice the long way

Makes 3 1/2 cups

Because the brown rices vary so much -- they're all milled and stored differently -- the ratio of water to rice changes with each batch. We've found that in the regular method, instead of using twice the water to rice, you need a little more water.

2 1/4 cups water
1/2 teaspoon salt
1 cup long-grain brown rice
1. In a saucepan, bring the water and salt to a boil. Sprinkle the rice into the pan and let the water return to a boil.

2. Cover and simmer over very low heat, without stirring or opening the lid, for 45 to 55 minutes or until the rice is cooked but still has some bite. To check the rice, insert a fork vertically into the pot near the edge and move the rice just enough see if the water has evaporated. If the rice is done but there is still water in the pan, leave the lid off. Let the water bubble at medium-high heat until the pan is dry.

3. Fluff the rice with a fork before serving.

Sheryl Julian & Julie Riven

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