|04-27-2010, 03:53 AM||#11|
| Jhon Smitch |
Rank: New Member
Join Date: Apr 2010
I use Mahatma, but there are several good ones out there. I like to cook mine in stock or broth, whichever your using is fine. I sometimes add some onions to the broth. Always tasty whether with a dish or by itself. It tastes good when making rice salads also cooked this way.
You can experiment with adding a little of your favorite herbs also when cooking the rice. Very good. We love brown rice better than white. It's got such a nice nutty flavor and a nice chew to it.
|Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)|