Just made a pot of rice. For nearly every rice dish I cook I use volcanic rice, a mixture of brown and red Malaysian rice  I love the texture and the nuttiness. I also occasionally  use Forbidden Rice (black) and just red rice by itself. I like Wild Rice too,  but it’s not really rice, it’s a grass seed. I avoid white rice which has had all of the goodness stripped away leaving only starch and carbs. Minute Rice, Uncle Ben’s and stuff like that barely qualifies as food. I know many of you like electric rices cookers. Had one once, tried it, and gave it away. I prefer the old school, stove top method. Today I cooked my rice today in vegetable broth. VC

1 cup of  volcanic brown rice

2 1/3 C of  organic, unsalted vegetable broth

bring to a boil on the stove, cover, reduce to lo simmer, and cook for  20-25 minutes, until all liquid is absorbed.

Remove from heat, fluff with fork, let sit  covered for 10 minutes then use. I don’t know how long it will keep refrigerated ,but that’s why only make one cup at a time. We usually use it within 2-3 days.