-1 garlic clove
-Salt to taste
-1 cup of brown rice
-4 cups water
-Rinse the rice in a strainer under cold running water.
-Meanwhile, bring water to a boil in a large pot over high heat with a handful of salt. Have another pot on medium-high heat with about a tablespoon of canola oil.
-You can either mince your garlic or crush it up with some salt in a mortar and pestle.
-Once oil is warm (but not super hot), cook garlic until golden brown. Be careful not to burn. Once golden brown, throw your rice in and crisp it up.
-When water boils, add it to the rice, stir it once. Turn heat to medium and boil uncovered, for 30 minutes, stirring occasionally.
-After the 30 minutes are up, pour the rice into a strainer over the sink.
-Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes. After ten minutes, uncover rice, fluff with a fork, and season with salt if needed.
NOTE: Never stir your brown rice with a spoon, always fluff it up with a fork after cooking.
Here are some recipes using brown rice: