Brown rice (basic recipe)
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Brown rice (about 80-100 grams per person)-salt uncut (for 1 kg of rice, 1 tablespoon of salt to be dosed proportionally)-water (by volume twice the rice, eg 2 cups of water per cup of rice)
Wash the rice and place in a pressure pot with salt and water for cooking: two parts water for each portion of rice.
Cook the rice for 25 minutes from the whistle, low heat, using a net flame spreader.
When the cooking is finished, turn off the heat and let the pot on the stove again for about 10 minutes.
Using a regular pot, cooking is not necessarily longer, which is approximately 45-50 minutes.
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