Believe me when I say, after thirty minutes you better drain the rice and
put it back in the pan with a tight lid on it for another 10 minutes. I
usually use only 10 cups of water, instead of the 12.
----- Original Message -----
From: "Nicole Massey via Cookinginthedark" <[email protected]>
To: <[email protected]>; "'Will Henderson'"
<[email protected]>
Sent: Sunday, June 08, 2014 2:57 PM
Subject: Re: [CnD] Cooking perfect brown rice
Yeah, that caught my attention too, though since it's cooked with the lid
off it might need that much.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Will Henderson via Cookinginthedark
Sent: Sunday, June 08, 2014 1:48 PM
To: [email protected]; 'RJ'
Subject: Re: [CnD] Cooking perfect brown rice
I'm osrry to ask, but are you sure it's 12 cups of water? It's not 2?
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of RJ via Cookinginthedark
Sent: Sunday, June 08, 2014 9:10 AM
To: citd
Subject: [CnD] Cooking perfect brown rice
1 c of brown rice, rinsed under cold water for half a minute
12 cups of boiling water, salted to fit your taste.
When the water is at a full boil, add the rice, stir once and cook for
30 minutes uncovered.
Drain rice in strainer. For about 10 second and place back in pan.
Cover with a tight lid, leaving pan off heat and let it sit for 10
minutes. Fluff with fork and serve.
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