RECIPE: Perfect Brown Rice, with Pilaf Variation

RECIPE: Perfect Brown Rice, with Pilaf Variation

2 cups long-grain brown rice

2 T oil, olive oil preferably

2 tsp salt if using water or unsalted broth in whole or in part; reduce accordingly if using salted broth in whole or in part

Freshly-ground black pepper to taste

1.       Stir together in a 3-qt (or larger) heavy-bottomed pot, so that the rice is thoroughly coated with the oil and seasonings.

2.       Add 4 cups liquid. This can be plain water, or broth in whole or in part. Home-made broth provides superior flavor. I find that 1 cup of homemade vegetable or chicken broth is plenty to add together with 3 cups water, but this recipe results in tasty rice, even when made only with water.

3.       Cover the pot. Turn heat to High and set a timer for eight minutes. From this point on, Do Not Uncover the pot until all cooking and sitting time has elapsed.

4.       Bring liquid to the boil. Leave flame on High until you hear the water boiling, see steam, and smell the aroma of oiled rice. This may take slightly less than 8 minutes, so be in the kitchen by the 5-minute point.

5.       Lower the flame to Medium-Low. Set the timer for ten minutes.

6.       Lower the flame to the lowest point your stove offers. Set the timer for forty minutes.

7.       Turn off the flame. Let sit, on the burner where it cooked. Set the timer for ten minutes.

8.       Immediately, place the rice in a serving or storage dish.

Pilaf Variation:

Use 3 T oil instead of 2 T. Add 1 cup of chopped vegetables of your choice, including at least ¼ cup onions, to the 2 cups rice, salt as indicated above, and black pepper. Stir together thoroughly. Sauté. When aromatic, proceed with Steps 2-8 of the recipe as written above.