How to Cook Perfect Brown Rice

I'm ashamed to admit it, but I only recently mastered the art of cooking brown rice. Most of the time it came out too crunchy and sometimes it was too mushy. The culprit was my water to rice ratio. I always used a 2:1 ratio. Recently I actually READ the directions on a bag of brown rice and it advised using a 2.5:1 ratio water to rice. And it worked!

I used this 2.5:1 ratio in my rice cooker for a few months, but I recently tried it on the stovetop and it was so easy I've switched over to this stovetop method exclusively (plus, this method doesn't leave a bunch of rice stuck to the bottom of the pan like my rice cooker does).

So if you've been wanting to eat more brown rice but have had trouble cooking it, try this method. It works flawlessly for me. One cup of brown rice makes enough for me and Pete, but if you have more than two people or you want some leftover, use 5 cups water to 2 cups dry brown rice.

How to Cook Perfect Brown Rice:

1. In a medium saucepan with a fitted lid, boil 2.5 cups water. Add a big pinch salt and a small spoonful coconut oil. Keep covered.
2. While you wait for water to boil, rinse your 1 cup rice well in a strainer and drain well.
3. When water comes to a boil, add your rice, stir and cover immediately. Turn heat down to low (I have a gas stove and turn it to the lowest I can without the flame going out).
4. Let steam 40 minutes.
5. After 40 minutes, remove from heat and keep covered for 10 minutes.
6. Remove cover. Serve warm.