Sticky brown rice

Sticky brown rice

By
From
Good Better Green
Serves
2

Ingredients

Quantity Ingredient
150g short-grain brown rice
280ml water
large pinch sea salt

Method

  1. Rinse the rice under cold running water until the water runs clear. Put into a saucepan with the water and salt.
  2. Cover and bring to the boil, then turn the heat down to low and cook gently and undisturbed for 30 minutes, without lifting the lid at all.
  3. After 30 minutes, check all the water has been absorbed by inserting a knife into the centre of the pan and gently pushing aside some of the rice, so you can see the base of the pan. If there's still water, cover again and continue to cook for a few minutes, checking regularly.
  4. Once all the water has been absorbed, add approximately the same volume of water as there is rice, erring on the side of less. Mix the water into the rice well, then bring back to a simmer and turn down to low.
  5. Cover and cook as before for 10–15 minutes, until all the water has been absorbed. Remove from the heat and allow the rice to steam for another 5 minutes, with the lid on.
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