Cooking Rice

There are many types of rice available today. I recommend the Lundberg brand over all others. This rice is grown in California, is organic, and contained the lowest levels of arsenic when tested by independent labs for the USDA.

I prefer short grain brown rice - I even prefer to grind into flour for baking.

2 cups water or broth of choice
1-1/2 cups rice of choice (rinse well in colander before cooking)
OPTIONAL:
pinch of sea salt
spices (up to 1 tablespoon mixed spices) and/or dried or frozen vegetables of choice (up to 1 cup)

Place rice into colander; rinse thoroughly; drain thoroughly.

Place rinsed rice into medium saucepan that has a lid.

Add water or broth to pan; stir in spices or vegetables (optional).

Place pan over medium heat and bring to a soft boil; place lid on saucepan and drop heat to medium/medium low; place on lid.

Cook according to type of rice (the package will instruct you)

Cook until all liquid is evaporated and rice is tender; fluff with fork; serve.

Servings: about 3 cups cooked rice