I prefer white rice. I make no secret about it. I also prefer eating white bread most of the time. It's the way I was brought up. Lots of vegetarians seem to prefer brown rice and I believe it contains more vitamins and stuff than white, but I get tired of it very quickly. When I was a teenage space cadet, the only place to buy brown rice in our town was in the whole food shop, but now it's available even in supermarkets in Scotland. It's not so readily available in other countries, though. In India and South-East Asia it's hard to find. This recipe came about after I saw some for the first time in Kazakhstan. It was imported from America, and very expensive but it had been such a long time since I'd eaten brown rice that I decided to buy a bag.
Put the rice,water and some salt in a pan and stir to separate the rice grains. Put the pan, without the lid, on a fairly high flame until it starts to boil. When it does, add chopped carrots, celery, garlic and nuts, stir and turn the heat down very low. Cover the pan tightly and leave to cook for 50 minutes to an hour.
For a light lunch, serve brown rice with celery and walnuts along with a simple green salad or a Russian style domashny salat.