COOKING BROWN RICE

Brown rice has the hull intact and is considered healthier than white rice, which is polished to remove the hull. Cooking by absorption (the traditional method) takes 45 minutes and can make for gluey rice; boiling in lots of water and then briefly steaming is much faster and yields perfect results. Bring 12 cups (3 L) water to a boil, add 1 to 2 cups (250 to 500 mL) rice and boil until tender (about 18 to 20 minutes for long grain brown, about 25 minutes for short grain brown). Drain, cover pot and steam for 5 to 6 minutes.