|
|
|
|
|
BROWN
RICE
Saute 1 cup brown rice in a little sweet butter, coating each kernel.
Stir briefly. Add 2 cups boiling water, either plain or with a bouillon
cube or two dissolved in it, and ½ t. salt, if desired. Immediately
turn down flame and simmer for about 45 minutes or until rice is done.
Do not stir during cooking. Toward the end, fluff with fork. If you want
to increase this recipe to serve 6, use 2 cups rice and 3-1/2 - 3-3/4
c. water. If rice becomes too dry during cooking, add a little more boiling
water.
3 servings
|
|