jasmine brown rice

Brown rice isn't milled as much as white, so it retains the bran and germ. That makes brown rice more fiber-rich, nutritious, and chewy. It doesn't perform as well as white rice in many recipes.  Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky.  Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). 

Jasmine Brown Rice

1 cup of organic jasmine rice

1 3/4 cups of cold water

1 teaspoon of kosher salt

fresh crack black pepper

optional 1 tablespoon of unsalted butter

Take the small sauce pan and fill it up with 1 3/4 of cold water. Bring to a boil, add the salt, pepper and butter if wanted. Stir in the rice, turn the heat all the way down to low and cover with lid. Set the timer for 30 minutes. Once the timer goes off, remove the lid, fluff with a fork, put the lid back on and allow for the rice to sit in the pan for another 10 minutes. After the 10 minutes, fluff again and serve. Store in an air tight container, good for 4 days. Great along side baked chicken, fish, or to make fried rice.