South Asians do not really eat brown rice, but many people in South India, western coastal India, and Sri Lanka enjoy a very nutritious red rice. The grains have a red hull that is only partially milled. This is eaten plain and also ground into flour to make pancakes and noodles. This recipe works for all the brown rices available in the West, and may be served with all South Asian meals.
Recipe information
Yield
serves 3¿4
Ingredients
1 cup brown rice
1/2 teaspoon salt, if wanted
Preparation
Put the rice, 2 cups water, and salt in a small, heavy pan with a tight-fitting lid. Bring to a boil uncovered. Cover tightly, turn heat to very, very low, and cook for 45 minutes. Take covered pan off the heat and leave for 10 minutes.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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