We've found that cooking brown rice like pasta produces the fluffiest grains.
8 cups water
3/4 cup brown basmati rice
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 cup chopped fresh cilantro leaves
3/4 teaspoon ground turmeric (optional)
How to Make It
Bring 8 cups water to a boil in a Dutch oven over high heat. Add rice; reduce heat, and simmer 35 minutes or until tender, stirring occasionally. Drain well.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 30 seconds. Add rice, pepper, and salt; sauté 2 minutes or until rice is heated. Stir in cilantro and turmeric, if desired.
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