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    <id>459</id>
    <category-id>392</category-id>
    <category-hierarchy>
      <category id="355">Food &amp; Drink</category>
      <category parent_id="355" id="392">Cooking Basics</category>
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    <easy-steps>true</easy-steps>
    <created-at>Wed, 12 Dec 2007 11:51:41 -0800</created-at>
    <filename>/system/videos/4/59/04/459.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, rice, food, asian, brown, chinese, cook, japanese, make, making, cooking techniques</tags>
    <title>How To Make Brown Rice</title>
    <description>
      <![CDATA[Brown rice differs from white rice in one major way—the outside bran is intact, making it more fibrous, nutritious, and flavorful than white rice. It also takes longer to cook.
]]>
    </description>
    <permalink>http://www.howcast.com/videos/459-How-To-Make-Brown-Rice</permalink>
    <edit-url>http://www.howcast.com/videos/459-How-To-Make-Brown-Rice/edit</edit-url>
    <state>approved</state>
    <duration>119</duration>
    <width>640</width>
    <height>480</height>
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    <rating>10</rating>
    <username>michaelrsanchez</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/459/Food.How_to_Make_Brown_Rice_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
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    <ingredients>
      <ingredient>
        <![CDATA[2 c. Water]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 to 2-quart saucepan with lid]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. long or short grain brown rice]]>
      </ingredient>
      <ingredient>
        <![CDATA[Stovetop]]>
      </ingredient>
      <ingredient>
        <![CDATA[Wooden or silicone cooking spoon]]>
      </ingredient>
      <ingredient>
        <![CDATA[Clock or timer]]>
      </ingredient>
      <ingredient>
        <![CDATA[Fork]]>
      </ingredient>
      <ingredient>
        <![CDATA[2 c. Vegetable, chicken, or beef stock or broth (optional)]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tsp. Salt]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>11496</id>
        <position>1</position>
        <timemarker>40</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/459/40.jpg</thumbnail-url>
        <title>Heat water</title>
        <textile-text>
          <![CDATA[Pour the water into the saucepan and place it on the stovetop. Turn the heat to high and put the lid on the pot.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Pour the water into the saucepan and place it on the stovetop. Turn the heat to high and put the lid on the pot.</p>]]>
        </text>
      </marker>
      <marker>
        <id>11497</id>
        <position>2</position>
        <timemarker>48</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If you want a little extra flavor to your rice, use 2 cups of vegetable, chicken, or beef stock or broth instead of water. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you want a little extra flavor to your rice, use 2 cups of vegetable, chicken, or beef stock or broth instead of water.</p>]]>
        </text>
      </marker>
      <marker>
        <id>11498</id>
        <position>3</position>
        <timemarker>56</timemarker>
        <type>Step</type>
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        <title>Add rice and cook</title>
        <textile-text>
          <![CDATA[When the water is boiling, lift the lid and add the rice (and the salt if desired), stirring well. Reduce the heat to the lowest possible setting, replace the lid, and cook for 40 minutes for short grain or 45 minutes for long grain.]]>
        </textile-text>
        <text>
          <![CDATA[<p>When the water is boiling, lift the lid and add the rice (and the salt if desired), stirring well. Reduce the heat to the lowest possible setting, replace the lid, and cook for 40 minutes for short grain or 45 minutes for long grain.</p>]]>
        </text>
      </marker>
      <marker>
        <id>11499</id>
        <position>4</position>
        <timemarker>71</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Set a timer for 40 or 45 minutes (depending on the rice) and take a quick peek only when it goes off—not before.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Set a timer for 40 or 45 minutes (depending on the rice) and take a quick peek only when it goes off—not before.</p>]]>
        </text>
      </marker>
      <marker>
        <id>11500</id>
        <position>5</position>
        <timemarker>79</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/459/79.jpg</thumbnail-url>
        <title>Check rice</title>
        <textile-text>
          <![CDATA[Check your rice after the allotted time passes. If the water has evaporated, the rice has expanded to the sides of the pot, and small dimples appear in its surface, it’s done. If the rice isn’t done, re-cover the pot and keep simmering, checking every minute or two until it is.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Check your rice after the allotted time passes. If the water has evaporated, the rice has expanded to the sides of the pot, and small dimples appear in its surface, it’s done. If the rice isn’t done, re-cover the pot and keep simmering, checking every minute or two until it is.</p>]]>
        </text>
      </marker>
      <marker>
        <id>11501</id>
        <position>6</position>
        <timemarker>96</timemarker>
        <type>Step</type>
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        <title>Serve</title>
        <textile-text>
          <![CDATA[Remove the rice from the heat and let it sit covered for 10 minutes. Fluff with a fork and serve.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the rice from the heat and let it sit covered for 10 minutes. Fluff with a fork and serve.</p>]]>
        </text>
      </marker>
      <marker>
        <id>11502</id>
        <position>7</position>
        <timemarker>107</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Its bran covering contains natural oils that can spoil over time; so brown rice should be stored in a refrigerator to extend its shelf life. 
]]>
        </textile-text>
        <text>
          <![CDATA[<p>Its bran covering contains natural oils that can spoil over time; so brown rice should be stored in a refrigerator to extend its shelf life.</p>]]>
        </text>
      </marker>
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          <![CDATA[Everyone knows to avoid buying smelly, gross-looking fish and shellfish. But here’s what you need to know to get the freshest catch.]]>
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        <title>How To Make Mulled Cider</title>
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        <created-at>Fri, 07 Nov 2008 15:15:48 -0800</created-at>
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          <![CDATA[Nothing takes the chill out of a brisk night like this winter favorite.]]>
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        <title>How To Make Hot Chocolate From Scratch</title>
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        <created-at>Fri, 07 Nov 2008 15:30:52 -0800</created-at>
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          <![CDATA[Stir things up with this decadent hot chocolate recipe.  ]]>
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        <title>How To Make Iced Hot Chocolate</title>
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        <created-at>Wed, 17 Dec 2008 06:31:13 -0800</created-at>
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        <username>rsansivero</username>
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          <![CDATA[Enjoy hot chocolate during the stifling summer months by putting it on ice. ]]>
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        <created-at>Tue, 28 Apr 2009 08:16:57 -0700</created-at>
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        <username>michaelrsanchez</username>
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          <![CDATA[This classic New York drink, which contains neither eggs nor cream, will take you back in time to marble counters and soda shops. ]]>
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        <title>How To Make Tonic Water</title>
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        <views>2013</views>
        <created-at>Mon, 11 May 2009 17:32:38 -0700</created-at>
        <rating>6</rating>
        <username>rsansivero</username>
        <description>
          <![CDATA[Why spend money on store-bought tonic water when you can have fun at home doing it yourself for a fraction of the cost? ]]>
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