This recipe takes the classic brown rice preparation and adds a touch of flavor and ease for a perfect side dish.
Rinse the brown rice under cold water using a strainer to remove excess starch.
Rinsing the rice helps achieve a fluffier texture by removing surface starch.
In a large pot, bring the water to a boil over high heat.
Using a pot with a tight-fitting lid ensures even cooking and steaming.
Peel and finely chop the onion and garlic.
Chopping the onion and garlic finely allows their flavors to infuse the rice evenly.
Add the rice, onion, garlic, and salt to the boiling water. Stir once to combine.
Stirring once prevents the rice from sticking while maintaining its texture.
Reduce the heat to low, cover the pot, and let it simmer for 40 minutes.
Avoid lifting the lid during cooking to retain steam and ensure even cooking.
Remove the pot from heat and let it sit, covered, for 10 minutes to steam.
This resting period allows the rice to absorb any remaining moisture and become fluffy.
Fluff the rice with a fork and serve warm.
Fluffing with a fork separates the grains for a perfect texture.
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