Servings
Makes 3 cups
Ingredients
- 1 cup Charleston Gold Brown Rice
- 2 ¼ cups water
- 1 ½ teaspoons coarse kosher salt
- 1 fresh bay leaf
Directions
Place rice in a medium bowl. Rinse under cold running water until the water runs clear, about 30 seconds, agitating thegrains with your fingers. Cover with fresh cold water and let soak for 30 minutes. Drain.
In a medium pot with a tight-fitting lid, bring water and bay leaf to a boil. Immediately add drained rice and salt and stir once to combine. Return to a simmer, without stirring. Stir one more time, then cover with lid; reduce heat to low and simmer for 45 minutes. Do not open lid or stir while it cooks.
Turn off the heat and let stand, covered, for 10 minutes. Uncover and fluff gently with a fork. Cover once more and let stand for another 10 minutes before serving.
Recipe Note
For fluffy, separate grains of rice, start by rinsing and soaking the rice to remove excess starch. For the risotto and rice grits recipes, we skip this step -the excess starch is what lends these dishes their signature creaminess. Note that every pot and stove is different, so your cooking time may vary 1-2 minutes or your liquid by a few tablespoons. But these recipes are your guide to a very fluffy, tender, and delicious pot of rice.
