If you are looking to try something new, learn how to cook brown rice, and enjoy your rice while keeping your carbs intake lower, you'll love this brown rice pilaf that takes inspiration from the Spanish Caribbean preferred way of eating rice.

– 3 cups of brown rice – 5½ cups of boiling-hot vegetable broth – 3½ teaspoons of salt (may not be necessary) – 3 tablespoons of olive oil – 2 tablespoons of minced fresh parsley or cilantro


Soak the rice in 3 cups of water and let it rest for 2 hours. Remove the unabsorbed water from the rice, add the liquid to the broth, and set the rice aside for a moment.

Soak the rice:

Taste the broth and season with salt to taste. If you are using, unsalted broth, add all the salt. Keep the broth heated to a very gentle boil (steaming but no bubbles rising).

Season broth (may not be necessary):

Heat the oil over medium-high heat in the dutch oven. Add the rice and cook and stir for a minute until the grains are coated in oil.

Sauté rice:

Add 5 cups of broth to the pot. Cook until all the liquid has evaporated, occasionally stirring to prevent it from sticking to the bottom. Cover with a tight-fitting lid and simmer over low heat for 15 minutes.

Cook the rice:

Uncover and stir, moving the rice from the bottom to the top. Cover again and simmer for another 15 minutes. Uncover and taste it. The rice should be tender but firm, with grains that separate from each other. 

Stir rice:

Mix in the parsley or cilantro. Scoop the rice into a serving bowl or platter and luff with a fork. Some rice may have stuck to the bottom of the pot. To Puerto Ricans and Dominicans, this is the best part of rice, and we call it pegao or con-con. 


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