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How to make perfect brown rice

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For lots of people the task of making rice on the stovetop is a daunting one, and it's all too easy to end up with a pot of inedible goo. Follow these easy steps to get the perfect, fluffy rice every time.
What you'll need: 
A good quality, heavy bottomed pot with a tight fitting lid (copper bottomed pots are great for even heating)
Mesh sieve
One cup brown rice
Two cups water
Tsp of salt (optonal)
Tbsp of butter (optional)
Place rice in a fine mesh sieve and rinse thoroughly until water runs clear. Drain well.
Place rice and two cups of cold water into the pot and leave to soak for 40 minutes to one hour.
After soaking, bring the rice to a boil over high heat. If you choose to add salt and or butter, add it at this point. When it comes to the boil, place the lid on the pot and reduce temperature to very low.
Simmer the rice for 40 minutes or until all the water has been absorbed. Do not remove the lid during the cooking process, as you will loose heat and moisture from the pot.
When the rice is finished, fluff with a fork and serve.
Follow these steps carefully to enjoy perfectly cooked, healthy and delicious brown rice every time. Bon appetit!
The kind of pot you use to make rice makes all the difference. A thin pot made from a poor heat conductor such as aluminium will cause rice to burn on the bottom, so invest in a good quality medium sized saucepan.
I've said it once, but I'll say it again: no peeking! Keeping the lid closed is the key to good steamed rice.
There are lots of ways to add flavour to your rice in the steaming process. Try using stock instead of water, replacing one cup of water with a cup of coconut milk, adding spices like a cinnamon stick, saffron, dried chilli (or whatever you like), or even dried apricots or raisins for a sweet twist.


No peeking

Whenever I cook brown rice it is always too firm. Maybe I am not cooking it for long enough, or maybe I am peeking! I will follow these steps next time. Very good!

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