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Brown rice contains more vitamins, minerals and valuable fiber than white rice, even enriched rice, which is mostly empty carbs.  It takes longer to digest, which is better for insulin levels and keeps you satisfied longer. 

When you get used to it, you'll find you prefer its slightly nutty flavor.  Yes, it can take longer to cook, but not much.  It's worth it.

Use seasonings only if you are not going to use it for pudding or breakfast cereal.  In that case, add only salt.  Leftover plain brown rice, simmered stovetop or in the microwave, with some added cinnamon, raisins or currents, and milk for a few minutes, is a great start to the day.

Quick Brown Rice

1 Tbsp. olive oil
1 or 2 garlic cloves, crushed
1/2 tsp. salsa seasoning or Italian seasoning
/2 tsp salt
For yellow rice: 1 tsp. ground turmeric + few shakes of black pepper
2 cups brown rice
4 cups water

Prepare garlic and seasonings.  Place olive oil in a pressure cooker and heat.  When it is barely shimmery-hot, add garlic, salt and seasonings. Stir for a moment with a wooden spoon, add rice and continue to stir until part of the rice takes on a whitish cast.  Add water all at once.  (Note: for a moist rice, add a spoonful or more of water.  For drier rice, take a few spoonfuls away.)  Bring to a full rolling boil.

Seal with the cover and bring up to full pressure; turn to lowest possible setting and leave undisturbed to cook for 20 minutes.  Run closed pan under cold water to reduce pressure, uncap and fluff up the rice.

Note that if you cook only 1 cup of rice, you may have to use a little more than 2 cups of water; test it.  If you cook 3 or 4 cups of rice, reduce the water slightly.

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