The real secret to great brown rice is starting with a tasty rice. If you are so fortunate as to live near a Trader Joe’s, their brown jasmine is what I use most often. One bag is $3 and I describe here is how to cook half the bag, (about 3 cups). If you buy more conventional brown rice, short grain seems to cook better than the long grain.
If possible use a pan that has a heavy bottom, this keeps the heat low and hot.
Wash or rinse the rice and cover with 2 inches of water, I do this no matter what pan I use, the rule of thumb is twice the water to rice. Another more precise way to say it is:
3 cups of rice
6 cups of water
add a little salt (or miso) to taste
1 tablespoon olive oil for taste (optional)
cook with a medium high fire for five minutes to boil the water
cover pan, lower heat to a low fire, enough to keep a low boil
let cook for 25 minutes or until you have steam holes
then you can mound it and let it steam for another 5 minutes
