Dry-roasting the long grain brown rice until slightly aromatic builds nutty flavor before boiling water and salt go in; a thirty-minute simmer and a covered off-heat steam finish every fluffy grain.
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Dry until rice in small pot until dry and slightly aromatic.
Add water and salt to rice. Cover. Bring back to a . Reduce heat, and for 30 minutes or until all water is absorbed. Remove pot from heat and let 10 to 15 minutes covered.
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