Learn how to cook brown rice perfectly each and every time
1 cup of brown rice
2 cups of water
1/2 tsp of himalayan pink salt
1 tbsp of lime
Use a strainer to rinse the rice several times until the water runs clear.
Place the rice in a medium sized bowl with 1 tbsp of lime, stir, cover and set aside overnight or for several hours.
Rinse off the rice with the lime water again a few times then transfer the brown rice to a medium sized saucepan.
Add the 2 cups of water, pink salt and then bring the rice to a rapid boil.
Reduce the heat to low, cover the saucepan with the lid and simmer for 30 minutes.
Check the rice a few minutes towards the end of the given time with a fork.
Remove a few grains using a fork, cool off the grains, place in the palm of your hand and use your fingertips to determine it’s readiness. The grains should be easy to crush, soft and overall the rice fluffy in appearance
Store an leftover rice in the refrigerator for no more than 24 hours.
Alternatively, use a freezer bag to freeze the rice