Yields 2 cups
I grew up in a mixed-culture home thanks to a Japanese grandfather and a Mexican grandmother, which gave me an appreciation for great rice. However, neither of those cultures uses brown rice, so I was never exposed to it. Once I tried it, I considered it an “acquired taste.” I didn’t love the different texture, but I continued to eat it as it’s a healthier option. Now I love its nutty texture and I eat it all the time.
PRESSURE COOKER METHOD
Ingredients:
1 cup brown rice
2 cups water
Directions:
1. Put the rice and water into the pressure cooker and cook on high pressure for 20 minutes.
2. Let the pressure out, remove the lid, and fluff the rice with a fork.
3. Store in an airtight container in the fridge for up to 4 days.
STOVETOP METHOD
Ingredients:
1 cup brown rice
2 cups water
Directions:
1. Add the rice and water to a medium pot with a lid.
2. Over high heat, bring to a boil.
3. Cover with the lid and reduce the heat to low.
4. Cook for 40 minutes.
5. Remove from the heat and fluff with a fork.
6. Store in an airtight container in the fridge for up to 4 days.
TONI’S TIPS:
>>If you want a little more flavor, you can replace the water with vegetable broth or throw in a bay leaf.
MY TIPS:
