From the kitchen of One Perfect Bite...I avoided making brown rice for years. I just could never get it right. It was either crunchy or gummy and it took way too much time to cook. As our kitchens became more green and interest in health and nutrition grew I was embarrassed to admit I couldn't cook it properly, but truth was I couldn't. Several years ago my problem was solved by an article that appeared in Saveur magazine and these days I have no problem cooking brown rice to perfection. Many of you already use the technique I'm featuring tonight, but I wanted to post it for those who have not yet tried this method. I'm also including a recipe for a brown rice salad so you can use the rice you make using the new technique. Here is how the rice and the salad are made.
