Preparation. In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it. You have limited access to New York Times Cooking. Subscribe to return to this recipe, plus over 20,000 more for every.. Add rice and water/broth to a medium saucepan. You may also add 1 tablespoon butter and/or ½ teaspoon salt for added flavor. Stir to break up any clumps. Bring to a boil. Reduce the heat to low and let it simmer for the specified cooking time — no peeking! Turn off the heat and allow the rice to rest for 10 minutes.
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1. Add the Brown rice and broth into a medium saucepan. 2. Bring the brown rice to a boil, stir the rice to separate the grains, then reduce the heat to low. Cover your rice and simmer 35 minutes. 3. Note: Cooking brown rice is similar to cooking white rice, but generally takes longer due to the density of the grain.. Rinse the rice: Using a strainer, rinse the rice under cold water, then drain it completely. ( Here's why .) Boil the rice using the "Pasta Method": In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes.
