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Combine rice and water and cook:
Bring rice, water, and salt to a boil. Reduce heat, cover, and cook at a slow, steady simmer for 30 minutes.
Steam and fluff:
Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
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Storing and Reheating Cooked Brown Rice
Refrigerate cooked rice in an airtight container for up to five days. To freeze: spread the cooled rice in an inch-thick layer in a large resealable plastic bag. That way you can easily break off individual portions as needed.
Whether frozen or refrigerated, reheat rice in the microwave, covered, until steaming, one to three minutes.
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3 Ways to Use Brown Rice
Rice With Greens and Eggs: Sauté spinach, collards, kale, or any other hearty green in olive oil with sliced garlic, salt, and pepper. Serve the greens over brown rice with a fried egg on top. Season with red pepper flakes.
Fried Rice: Stir-fry chicken, tofu, or shrimp until cooked. Remove from the pan, and add sliced vegetables. Cook until crisp-tender, remove, and then add chopped ginger, scallion, and garlic to the pan. Cook, stirring, until fragrant. Add vegetables and protein back to the pan, along with some rice, and toss. Finish with soy sauce.
Hot Rice Cereal: Heat rice with milk and a pinch of salt in the microwave or on the stovetop. Top with cinnamon, bananas, maple syrup, nuts, or seeds.
