I know exactly why so many people have trouble cooking brown rice: they have lousy pots.
It’s so easy to cook brown rice if you own a heavy, 2-quart enameled pot. I wish Le Creuset pots weren’t so expensive, but keep in mind that they last a lifetime. Mine is bright red and it cheers me up every time I take it out of the cupboard.
So if you want to cook great brown rice, make the investment and you’ll be guaranteed success.
Here’s what you do. I like to throw in a little Colusari red rice for color, but you can use all brown.
1 cup brown rice (I prefer short-grain for its chewier texture)
1/2 cup Colusari red rice or Chinese black rice, or additional brown rice
Pinch salt (optional)
Bring 2 3/4 cups water to a boil in a 2-quart Le Creuset pot. Stir in the rice and salt, if using. Cover and reduce heat. Simmer for 45 minutes. Let stand 10 minutes. Fluff up and enjoy!
Or do what I’ve done for the picture: press a portion of rice into a ramekin and unmold it onto a plate. Easy and so elegant.
p.s. Freeze any extra rice. Defrost in the microwave–tastes as good as freshly made!