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Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes.

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Step 1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil.

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Instructions. Bring water to a boil in large pot. Add salt bring back to a boil and pour in rice. Let cook at a full boil (just like you do pasta) for 30 minutes. Test a piece of rice and if it's cooked to your liking, remove from heat and pour rice into a colander to drain off the water.

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Add 1 cup water + 1 cup rinsed brown rice to Instant Pot. Secure lid, press Pressure Cook - High, and set to 20 minutes. It will take ~8 minutes to pressurize, and then the cooking begins. When the timer goes off, carefully press the quick release (steam should immediately stream from the steam valve, so be careful).

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Cook until crisp-tender, remove, and then add chopped ginger, scallion, and garlic to the pan. Cook, stirring, until fragrant. Add vegetables and protein back to the pan, along with some rice, and toss. Finish with soy sauce. Hot Rice Cereal: Heat rice with milk and a pinch of salt in the microwave or on the stovetop.

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INSTANT POT: 30 MINUTES. One of the easiest ways to cook foolproof brown rice is in the Instant Pot. Optional: Rinse 1 cup brown rice in a mesh strainer under cold water. Let drain. Transfer to an Instant Pot. Add 1 cup water. Cook at high pressure for 20 minutes, followed by a 10-minute natural release of pressure.

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Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine. Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant. Add the broths and bring to a boil.

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Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain. Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low.

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When water is boiling, add rice to pot and stir once to insure grains are separate and not stuck together. Boil for 30 minutes or until desired tenderness, uncovered. Drain the rice in a strainer for about 10 seconds, then return to the pot, off the heat. Cover with a tight fitting lid and let sit for 10 minutes.

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Instructions. Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

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Instructions. Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt (optional), stirring once. Boil, uncovered, for 30 minutes. Pour the rice into a strainer/colander set in the sink.

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Instructions. Preheat oven to 375 degrees. Place the rice into an 8-inch square or circle baking dish. Bring the water to a boil, add salt and butter to the saucepan. Add the water to the rice and just jiggle the pan a bit to make sure the rice is evenly distributed. Cover the pan and bake for 60 minutes.

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In the inner pot of your Instant Pot, combine 1 1/4 cups chicken broth, 1 cup short-grain brown rice and 1/2 teaspoon salt. Put on the lid and lock it. Set to pressure-cook on high for 25 minutes.

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Reheat in the microwave or in a pot on the stove, covered, stirring often. Or, reheat rice in the oven at 325 degrees F. Place the rice in a baking dish, stir in a little bit of water, and cover the dish tightly with foil. Bake the rice until hot, 15-20 minutes. Rice should be reheated until steaming hot.

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