You are so right about the rice being perfect! I doubled the recipe and used 4 tbsp of kosher salt in the water, together with 1/2 tsp garlic powder and 1/2 tsp onion powder. I followed your instructions exactly and even though it seemed that the rice wasn't quite ready when I drained it, it was perfectly cooked 10 minutes later, as your instructions say. I love the fact that no fat is used to make this rice. Thanks for sharing this recipe.
I have avoided making brown rice for decades because the one time I tried to make it (literally DECADES ago), it took forever and was gummy. But this works! I am delighted with the result. Who'd a thought. :-)
So easy!!!!! Thanks!!!
wow it worked! Usually I have a little burnt on the bottom of my brown rice. I tossed in some toasted Sesame Seeds for Asian flare. Made for ZWT6 for Looney Spoon Phoodies :)
Wow, I can't tell you how glad I am to have found this! I adore brown rice, but have often avoided fried rice and pilaf dishes because I can never get the texture right. This made PERFECT rice for frying! Thanks so much for posting; I know I will revisit this often. Made for the Mischief Makers, ZWT 6!
So easy and turned out better than cooking the regular way! This is my new way to cook brown rice! Thank you! :-)
Fantastic! This is so much easier than the conventional way of cooking rice. Thanks for sharing. Made for Best of 2010 Tag.
I always have the worst time cooking rice, but this really did turn out just perfect! Made for ZWT6--Whine and Cheese--diabetic Asian Challenge.
My rice turned out perfectly. Thanks for a great recipe
I was worried about making this recipe because of the unusual cooking method. I'm glad I tried it because it turned out great! It was exactly like the brown rice I get at Chinese restaurants!