Rice is cooked like pasta here. This method makes the best rice. The grains are separate and chewy, with no mushiness. You can also do this with white rice, though the cooking time will be from a third to half the cooking time for brown.

8 to 10 cups water
1 c brown rice

1. Bring the water to the boil in a large saucepan or pasta pot. Once it is really boiling add the rice all at once. Stir a couple of times. Boil, uncovered, for 30 minutes. Pour into a colander and drain, shaking the colander to speed the process up. Put the drained rice back into the saucepan, cover, and let sit, off heat, for 10 minutes. Uncover and proceed with however you plan to use it. For a side dish, some salt and butter or oil is all you need.