rickfm wrote:I found a way to cook brown rice that makes it soft and fluffy, even long grain... that's all I use.
I don't even measure the water anymore. I use one of cup of rice, rinse it once, then add water to a couple inches or so above the rice. Bring to a boil, reduce to simmer, cook uncovered 30 minutes, drain water until it's just dripping out, cover and let sit off heat for at least 15 minutes.
Thanks for linking this, Rick. I tried it, and with my burners, which don't have a really low setting, needed a bit more water than the 4 cups; the top of the rice was no longer covered with water after 20 minutes. So for cooking the rice on my gas stovetop, I'd probably go with 6 cups.
Another excellent method is in Lorna Sass's Whole Grains cookbook. I tweaked it a little. Put 1 cup brown rice and 1 3/4 cup water in saucepan. Let soak 30 minutes. Bring to a boil, lower to a simmer, and cover. Cook 30-40 minutes. Turn off the heat and let sit 10-15 minutes. Fluff and serve. My gas stovetop can't get a really good low, low heat. So it only takes 30 minutes for the cooking part. If you have an electric stovetop, it might take more like 40 minutes. But the 'let sit' part after cooking is important, to let the rice absorb more of the water. Otherwise, it would be too wet, if you used it immediately after the cooking. You'll need to experiment with this to see how it works in your kitchen. Stoves vary. But this is what works in mine.
Lorna says this, 'If all of the water has been absorbed and the rice is undercooked, sprinkle 2-3 tablespoons of water on top (do not stir) and continue cooking over very low heat for another five minutes. When the rice is tender or just short of done, turn off the heat and let sit for 5 minutes."