From the Kitchen of…Ann Taylor Pittman, Executive Food Editor"This pilaf was always on the Taylor Thanksgiving table. I would joke that it was my Korean mom's way of sneaking some form of rice into the meal. What she served came from a box, though, and was crazy high in sodium."
I've noticed brown rice takes longer to cook than white rice. It is also important that you follow the directions closely. You must let the rice cook. Don't open the lid. Don't stir in more liquid. Let the rice do it's thaaaaaaang
The flavors in this rice are really tasty, but somehow I can't get rid of the crunchiness!!! I have almost tripled the amount of liquids I use and somehow my rice is still coming out crunchy!! Can somehow please help????
