Basic Brown Rice

Rice to Water ratios:
1/2 cups - 3/4 cups
1 -1/4 cups - 2 cups
2-1/3 cups - 4 cups
3-1/2 cups - 6 cups
2 tbsp Vegetable Oil

Rinse the uncooked rice and drain. Boil water in a separate pot. While waiting for the water to come to a boil, heat two tablespoons of oil in the bottom of a heavy, tight-lidded sauce pan, and sauté the rice on med - med high. Stir constantly to avoid burning. After a few minutes, it'll begin to smell nutty.

When the water in the other pot has come to a boil, pour it over the rice in the sauce pan. Bring it to a boil, put the lid on and simmer, covered, for 45 minutes. Don't peek. After 45 minutes, turn off heat and let sit for 10-15 minutes. Fluff and serve.

This is the best way I've found to cook brown rice. It's easy, almost fool-proof and roasting it prior to cooking gives it a nutty, robust flavor.