1cupRiceberry ricerinsed (soak for 1 hour if possible*)
1 1/2cupswater
pinchof kosher salt
Instructions
Place the Riceberry and water in a heavy-bottomed pot. Bring to a gentle boil and stir. Reduce heat to a very low simmer. Cover and cook for 25 minutes.
Remove from heat without uncovering and let rest for 10 minutes.
Notes
*Riceberry does not need to be soaked but if you have the time, soaking makes all grains easier to digest and it helps reduce the cooking time. TIPS: Once cooked, if the grains have not absorbed all the water, cook it on low, uncovered, until the water is absorbed. If the grains seem dry and hard add a little water, cover and cook an additional 10 minutes.