Ingredients
Preparation
Put 2/3 cup brown rice in a heavy pot, cover with 1 1/3 cups water and 1/2 teaspoon salt, and bring to a boil. Cook slowly, covered, for 1 hour. Check to see that the water hasn’t boiled away, and, if necessary, add a bit more as needed.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
