The easiest way to cook brown rice (and lots of it!)
Read it once and remember it forever.
2 to 5
just eyeball it
Pour your brown rice in a fine-mesh metal sieve.
Rinse thoroughly, until the water runs clear. (You can also pour the rice in your big pot with lots of water, stir for a few seconds, drain and repeat a couple of times.)
Transfer the rinsed rice to a large pot and cover with lots of water. I mean lots. Think of a ratio of 5+ cups of water per cup of rice – but again just eyeball it. No measuring.
Bring to a boil then reduce heat a bit to keep the bubbles under control.
Depending on your rice, it will be “al dente” in about 20 to 30 minutes (for brown). (Al dente means tooth tender. It should be just cooked, NOT mush!)
Turn off the heat.
Dump the water and drain the rice through the fine-mesh metal sieve and immediately return it to the hot pot. Do your best but don’t worry about removing 100% of the water.
Cover but keep the pot off the heat. (Residual heat from an electric element is OK.)
After 15 minutes, fluff with a fork. There, you have it: perfect rice!
Divide into family-sized portions and refrigerate what you’ll eat this week, and freeze the rest. (Remember to label your container!)