Perfect brown rice

Rice is generally a side dish used on a daily basis in latin culture.  Here, I'll share how I make it everyday.  First, brown rice, shown above, then white jasmine rice, shown below.

For brown rice:
YOU WILL NEED
1 cup uncooked brown rice
garlic OR minced onions
1 oregano leaf
salt to taste
3 cups water
Extra virgin Olive Oil (EVOO), use canola if you want to cook on high
Pot

MAKE IT
1.  Pour in some EVOO to cover the bottom of the pot lightly. Then, pour in the desired amount of rice you'll be cooking.  Rice can mutiply in size up to 6 times the uncooked amount.  Stir the rice and toast in the oil on medium heat. When cooking with EVOO, never raise the temperature to high.  I generally cook 1 cup per meal.  You can toast the garlic or onion in this phase too.
2.  After the rice is all well toasted and covered in oil, pour in water.  Since I cooked one cup rice, I pour in 3 cups water.  So if you cook 2 cups rice, then 5 cups of water.  3 cups of rice, then 6 cups of water...and so on.  The numbers keep rising: generally 1 part rice, and 2 parts water.
3.  Add the salt to taste and the oregano leaf.  Do NOT stir, this will make the rice mushy and sticky.  You want it to seperate, and stay fluffy on it's own.  This is why it's important to let it toast properly.
4.  Let it boil and keep an eye on it until all the top grains are fully cooked.  Be careful not to let the bottom burn, or else everything will taste burned.  This takes lots of practice so don't give up ;-)


Jasmine White rice:
YOU WILL NEED

1 cup uncooked jasmin rice (or white rice)

garlic OR minced onions

2 table spoons Tomato sauce (optional for color mostly)

1/2 chicken broth tablet

salt to taste

3 cups water

Extra virgin Olive Oil (EVOO), use canola for high heat

Pot

1.  Pour in some EVOO to cover the bottom of the pot lightly. Then, pour in the desired amount of rice you'll be cooking.  Rice can mutiply in size up to 6 times the uncooked amount.  Stir the rice and toast on medium heat and let it get brown, not light brown, actual brown on it's edges. When cooking with EVOO, never raise the temperature to high.  I generally cook 1 cup per meal.  You can toast the garlic or onion in this phase too in the same pot.

2.  After the rice is all well toasted and covered in oil, pour in spoonfuls of tomato sauce and the water.  Since I cooked one cup rice, I pour in 3 cups water.  Add the chicken broth tablet, raising the amount per water being used.  Also, if you cook 2 cups rice, then 5 cups of water, one chicken broth tablet.  3 cups of rice, then 6 cups of water, still one full tablet...and so on.  The numbers keep rising: generally 1 part rice, and 2 parts water.

3.  Add the salt to taste and the oregano leaf.  Do NOT stir, this will make the rice mushy and sticky.  You want it to seperate, and stay fluffy on it's own. This is why it's important to let it toast well enough.  I also added green beans to this side dish on this day.

4.  Let it boil and keep an eye on it until all the top grains are fully cooked. Be careful not to let the bottom burn, or else everything will taste burned.  This takes lots of practice so don't give up ;-)

HELPFUL TIPS: If your rice starts to get dry, lower the heat, and add a little bit of water to cover the bottom and save it from burning.  You can also just cover this with a lid as it starts to cook from the beginning, making sure it does get sticky.