Serves: 5
Total Calories: 181
Yield: 4 Cups
Combine water and rice in a medium saucepan and bring to a boil over high heat. Reduce heat to medium and cook until rice grains are swollen, about 23 to 25 minutes. (To test doneness, squeeze a grain of rice between your fingernails; if there is no hard, white spot in the center, the rice is cooked.). Transfer rice to strainer and drain well. Cover and keep warm.
This Cooked Brown Rice recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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