How to Cook Brown Rice

Ingredients

• 1 cup long-grain brown rice
• 1 3/4 cups water
• 1/4 teaspoon salt, optional

Directions

1. Place the rice in a fine wire sieve or strainer and run it under cold water for about 10 seconds. Shake and swish it a bit so the extra water drains away.
2. Add the rinsed rice and water to a medium saucepan, about 2 quarts. Stir in the salt, if you are using it.
3. Set the lid on the pan. Warm it over medium-high heat until the water reaches a boil. This can bubble up fast, so stay nearby and watch for steam escaping, or listen for the lid starting to rattle.
4. As soon as it boils, start a timer for 35 minutes. Lower the heat to medium-low, or to the lowest setting that still keeps the pot at a very soft simmer; a little steam should slip out around the lid. You can lift the lid now and then to peek, but do it as little as you can.
5. When the timer sounds, remove the lid and check the rice. The top should show little steam holes, and there should be no loose water moving around at the bottom of the pan. A tasted grain may still have a bit of chew, and that is fine. If it is still truly crunchy, put it back over medium-low heat for 5 minutes at a time.
6. Turn off the burner. Leave the lid on and let the rice stand for 10 minutes to steam. This rest counts as part of the cooking process, even though the heat is off.
7. Fluff the rice with a fork or spoon, then serve.
8. If you want to freeze leftovers, let the rice cool first. Transfer it to a zip-top freezer bag, squeeze out as much air as possible, seal, and freeze for up to 6 months. Thaw it overnight in the refrigerator, or set the bag in a bowl of warm water and gently massage it every few minutes to separate the grains.