Gingered brown rice

  • 500g long-grain brown rice
  • 1.5L water
  • 2.5-cm piece ginger, cut into coins
  • 1 tsp coarse salt
1) Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to the boil over medium heat.

2) Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork and serve.

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