I would like to substitute brown rice for white rice in some recipes because I know it is healthier for us, but I have trouble getting it as tender and fluffy as white rice. Do you have any suggestions?—T.S., Lethbridge, Alberta
Because brown rice retains its high-fiber bran coating, it is a terrific addition to a nutritious diet. It has a nut-like flavor and chewy texture. When you substitute cooked brown rice in recipes that use cooked white rice, keep in mind these simple steps: Use a heavy pan with a tight-fitting lid and plenty of room above the rice for steam. Once all the ingredients are combined and brought to a boil, cover and reduce the heat to a low simmer for 35-45 minutes. The hard part is not peeking while the rice is cooking! Lifting the lid releases steam that is needed for thorough cooking. After 35 minutes, quickly check to see if the water has been absorbed and the rice is tender. If it is not quite tender, continue to cook, adding 1 or 2 tablespoons of water if necessary. When all of the water has been absorbed and the rice is tender, remove it from the heat and let stand, covered, for 10-15 minutes before serving.