Then I learned you can bake rice which eliminates the boil-over dilemma. It's the best of both worlds for me -- I get to hold onto my stubbornness without having to scrape the stove top after dinner.
Baked Brown Rice with Basil and Lemon
1 tablespoon olive oil
1 onion, minced
1 cup low-sodium chicken broth
2 1/2 cup water
1 1/2 cups long grain brown rice, rinsed
1/2 cup fresh basil, minced
Zest of 1 lemon
1 Tablespoon lemon juice
salt and pepper
1. Preheat oven to 375 degrees.
2. In a medium dutch oven (avoid cast iron as it will require more water than this recipe calls for), heat olive oil over medium-high heat. Saute onion until tender, about 5 minutes.
3. Add chicken broth and water. Cover and bring to a simmer. Stir in rice. Cover and place in the oven. Bake 60-70 minutes until rice is tender.
4. Fluff rice with a fork. Stir in basil, lemon zest and lemon juice. Salt and pepper to taste. Serve.