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Perfect Brown Rice

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Perfect Brown Rice

Perfect Brown Jasmine Rice

Ingredients

  • 1 cup Brown Jasmine Rice
  • 2 cups water
  • 2 cloves of garlic, chopped
  • 1 Bay leaf
  • Pinch of Salt (about 1/2 tsp)

Instructions

  1. Rinse the Rice:

    • Thoroughly rinse the brown jasmine rice in a sieve.

  2. Combine Ingredients in a Pot:

    • Add the rinsed rice to a medium saucepot.
    • Add 2 cups of water (1 part rice, 2 parts water).
    • Add the bay leaf, a pinch of salt, and chopped garlic.

  3. Bring to a Boil:

    • Cover the pot and heat on medium-high heat to bring to a boil.

  4. Simmer:

    • Once boiling, lower the heat to the lowest setting.
    • Partially cover the pot (leaving a slight opening for steam to escape) and simmer until the liquid is absorbed, around 8-10 minutes. Do not stir.

  5. Check for Doneness:

    • To check, tilt the pan slightly. If liquid appears, continue to cook for another 3 minutes.
    • The rice is done when there is no visible liquid remaining.

  6. Let it Rest:

    • Remove the pot from the heat when the water is gone.
    • Let it sit, covered, for 3-4 minutes.

  7. Fluff and Serve:

    • Fluff the rice with a fork and serve.

Video Description

Make PERFECT brown rice every time! Every chef should know how to make rice and once you gain a bit of confidence, you'll quickly master one of the most valuable plant-based staples known to mankind: RICE! No rice cooker needed.

Full recipe below!

Video by Ira Chute (@irachute) | https://www.highway93.com

Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com

FULL RECIPE:

Serves: 3 - 4

Preparation time: 20ish minutes

Ingredients:

1 cup Brown Jasmine Rice

2 cups water

2 cloves of garlic, chopped

Bay leaf

Pinch Salt

Directions:

Thoroughly rinse rice in a sieve, then add to medium saucepot and combine with 2 cups of water (remember: 1 part rice, 2 parts water), add bayleaf, pinch of salt and chopped garlic.

Cover and heat on med-high heat to bring to a boil.

Once boiling, lower heat to lowest setting, partially cover and simmer until the liquid is absorbed, around 8-10 minutes. Do not stir. (To check, tilt pan slightly, if liquid appears, continue to cook for 3 minutes.) Remove from heat when water is gone, let sit for 3 - 4 minutes.

Fluff with a fork and serve.