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Brown rice, with its husk, bran and germ intact, takes longer to cook than white rice ... using a pot with a tight-fitting lid on the stovetop. My favourite is enamelled cast iron (which includes ...

Tired of stirring—and intimidated by timing it right? Try Ina’s easy trick for this crowd-pleasing creamy side dish.

Reheat in the microwave, or covered on the stovetop or in a preheated 350 ... 50 to 55 minutes. Long-grain white rice is recommended, such as Jasmine or Basmati. These types cook up fluffy and the ...

From there, you’ll stir the rice until it absorbs most of the broth and plumps up, and repeat that broth-stir-absorb process until the rice is tender, creamy, and cooked to your desired doneness.