MAKES 3 CUPS
It’s great to get to know brown rice. Some of the healthiest, slimmest, longest-lived people on the planet live in rural Asia and make rice their staple. In this recipe, the rice is briefly toasted and then cooked like pasta, without allowing too much water to be absorbed. It will be the best rice you’ve ever tasted.
1 cup dry short-grain brown rice
3 cups water
Place the rice in a saucepan, rinse with water, then drain away the water. Place the pan on high heat and stir the rice until dry, about 2 minutes. Add the water. Bring to a boil, then simmer until the rice is thoroughly cooked but still retains just a hint of crunchiness—about 40 minutes. Drain off the remaining water. Do not cook the rice until all the water is absorbed. Top with soy sauce, sesame seeds, cooked vegetables, beans, or lentils, if desired.
Per ½-cup serving: 115 calories, 2.7 g protein, 24 g carbohydrate, 0.4 g sugar, 1 g fat, 7% calories from fat, 3 g fiber, 5 mg sodium