Short grain brown rice with hint of thyme… the power of herbs blended with rice is underrated. This dish is simple and soothing.
- 250 gr. short grain brown rice
- 500 ml cold water
- 2 tablespoons of olive oil
- 1 medium onion, cut into regular dice
- 1 sprig of fresh thyme
- 1 pinch of salt
Preparation and Cooking:
- In a large saucepan, heat the olive oil. Add the onion and the rice and cook over a moderate heat for a few minutes, until the onion softens, and the rice starts becoming translucent.
- Add ½ teaspoon of salt, the thyme and add the water. Cover the pot and bring to a rapid boil.
- Than wrap the pot lid with a tea-towel and cover the pot tightly.
- Lower the flame (using if necessary, a flame diffusor) and cook for 40 minutes without lifting the lid.
- Turn off the flame and let the rice rest a further 10 minutes without opening.
- When ready remove the thyme, fluff the rice and served topped with toasted sesame seeds.
It is generally recommended to wash rice, 3-5 times before using – so that any dust or dirt is discarded. Typically, brown rice should be soaked from 2-8 hours before cooking.
This recipe is created by chef Jean Torné, who’ll soon be teaching Short Grain Brown Rice: The Essentials. To find out more about this online course, click here.