Best Ever Brown Rice

All my attempts at cooking rice ended in disaster until I tried this recipe. I love that it uses brown rice, so v healthy, and the oil and butter means it tastes delicious. I normally don't use the cardamon pods or gelatine. If you're worried about the amount of fat used, read the book :) (Or, don't read it if you don't want to be challenged about everything you eat!).

I bought a small cast-iron pot from IKEA which works really well for this.

This recipe takes a while so be prepared, or cook in advance. I'm working on having one day a week where I make food in advance that we will eat over the next few days: rice, tomato sauce, stock, pizza dough etc.

This recipe makes enough for us for between 1-2 meals. When the children are eating a bit more I guess it will just do for 1.

Basic Brown Rice
(Nourishing Traditions, page 466)

Ingredients:
2 cups long-grain brown rice
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 cardamon pods
4 cups chicken stock (or combination of chicken stock and water)
1 tablespoon gelatine (optional)
1/2 teaspoon sea salt

1. In a heavy, flameproof casserole, melt butter and olive oil. Open cardamom pods and add seeds to the casserole.

2. Saute rice in butter and oil, stirring constantly, until rice begins to turn milky. Pour in liquid, add salt and optional gelatin and bring to a rolling boil. Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice.

3. Reduce flame to lowest heat, cover tightly and cook for at least 1 1/2 hours or as long as 3 hours. Do not remove lid during cooking.