For years I avoided cooking brown rice because I just couldn’t get it right. It was always either super hard or super mushy. I asked a woman who grew up in the Philippines to teach me how she does it, cause her rice was always perfect. I’m passing the wisdom on!
Ingredients:
Organic Long Grain Brown rice (I recommend Lundberg brand)
Water
Instructions:
• Pour enough rice into the pot to cover your 1st knuckle on your index finger.
• Wash the rice in cool water till the water runs clear.
• Set the pot in the bottom of an empty clean sink.
• Put your finger in the rice so it touches the bottom of the pot, and fill with water till you reach your second knuckle on your index finger (approx ½ inch of rice and ½ inch of water).
• Turn the pot on high, and leave uncovered.
• When it comes to a boil, turn it down to medium and let it simmer till the water is no longer above the rice.
• Put the lid on the pot, turn it off, do NOT stir, and do NOT take the lid off until it has been sitting for 45 minutes.
• Fluff with a fork, perfect every time! Enjoy!
Plum Hill 