Ingredients:
~ Brown Rice
~ 1/2 c. more water than required
~ Chicken base, chicken bullion, chicken stock or chicken broth
Directions:
Add water to pan according to package directions, adding an additional 1/2 cup for first 1 1/2 cups water, 3/4 cup total if doubling. Add chicken base or bullion with recommended amount of rice when water boils. If using chicken stock or broth, swap all water with this. If using chicken base or bullion, add 1tsp per cup of water. Cover and reduce heat to low. Cook for about an hour. Then, tilt pan with lid on and see if there is any water that dribbles from the side of the rice (you'll need a glass lid to see this). If so, cook a little longer. When all water is absorbed, remove from heat and let set 10 min. Wa Lah!
