I know this recipe by heart. Basic Brown Rice is one of the recipes I make the most often around here. It is such a good addition to so many meals. We buy brown rice in bulk and store it in a plastic tub with a tight lid in the pantry (which stays nice and cool.)
“Brown rice is the highest of all grains in B vitamins and also contains iron, vitamin E and some protein.” –‘Nourishing Traditions’
Here is my favorite recipe for Brown Rice from the ‘Nourishing Traditions‘ cookbook.
**BASIC BROWN RICE II**
2 cups long-grain or short-grain brown rice
4 cups warm filtered water plus 4 tablespoons whey, yoghurt, kefir, or buttermilk
1 teaspoon sea salt
2-4 tablespoons butter
Place rice and warm water mixture in a flameproof casserole and leave in a warm place for at least 7 hours. (Note: Those with severe milk allergies can use lemon juice or vinegar in place of whey, yoghurt, kefir, or buttermilk.) Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest possible heat for about 45 minutes.