Fool-Proof Brown Rice

I used to think I hated brown rice, but it turns out I hated the way I made it! My path from from white to brown rice has been paved with many a pot of burnt or half crunchy/half mushy brown rice.  A while back I was determined to get it right. I started researching on the internet and found the BEST way to cook brown rice. It comes out perfectly every time, and there's really no way to mess it up! If you think you don't like brown rice, give this a try at least once. I've tried it with long-grain and short-grain brown rice, and both came out perfectly.

What you Need:
brown rice (long or short grain -- not minute rice)
water – use at least four cups of water for every one cup of  dry rice
salt – to taste

Instructions:
Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.  Meanwhile, bring water to a boil in a large pot over high heat.  When water boils, add the rice, stir it once.  Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.  After 30 minutes, pour the rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.  Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

I found this technique at pinchmysalt.com.  It's a great  cooking blog. You should check it out!