This is a basic recipe for making brown rice to use in place of white rice for extra fiber and magnesium. It is pretty important to use a pot with a tight-fitting lid to keep moisture inside and prevent crunchy rice for dinner. This rice is simple to make and the results are delicious!
1 cup brown rice
1/4 teaspoon coarse salt
I learned that the standard 2-to-1 ratio makes mushy brown rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water. Use a wide, shallow pot with a tight-fitting lid to ensure evenly cooked grains.
Bring rice, water, and coarse salt to a boil. Cover, and reduce to a slow simmer for 30 minutes.
Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.