Brown Rice
- Two or three cloves garlic
- Rice (1 c uncooked = 3 or 4 c. cooked)
- 1 can consume (aka beef broth or beef bouillon) and some water
Put a little oil in a pot and fry garlic in it. Garlic is done when it is brownish at the edges but not brown all the way through. Add however much rice you want and mix it so it is coated with the oil. Add consume and however much water you need to attain 2 to 1 proportion of liquid to rice. Boil, then simmer. The rice is done when all the water has been absorbed into the rice.
See white rice for extra tips.