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Easy Brown Rice
Brown rice is also a wholegrain, meaning that
it is low GI - far easier on your body than
white. It takes longer to cook than white, so
you can always double up on quantities to save
time. If you can't use it the next day, freeze it
in an airtight container. It will keep frozen for
up to a month this way. Just make sure that it
is very very hot before serving again.
- 100g/3½oz of dry long grain brown rice per
- 2-2½ times water or stock (eg 200-250ml
liquid to 100g rice)
- A large pinch of mixed dried herbs
- ½ - 1 tsp cinnamon
- Black pepper and salt if necessary
1 Wash and drain the rice.
2 Add the rice, liquid, herbs and cinnamon to a
heavy bottomed saucepan and bring to the boil.
3 Turn to a simmer and put the lid on.
4 Cook for 25-30 minutes, stirring
occasionally. If it starts to dry out, add a little
more liquid. If the rice is still too wet, turn up
the heat, stir and let the liquid burn off.