Boil method for brown rice:
This reminds me of cooking pasta. Bring a large pot of water to a boil (3-4 times more than this recipe calls for in the ingredient list). Add in the brown rice and bring back up to a boil, season with the salt. Reduce the heat slightly if water is boiling too close to the edge. Boil for 25-35 minutes depending on how tender you like your rice. Strain off the excess liquid using a wire mesh strainer. Fluff the rice and serve hot.
Traditional Steam Method:
Add twice as much water as there is rice (3/4 cup of rice with 1 1/2 cups of water). Add the brown rice in a large pot. Cover. Bring up to a boil. Add the salt and steam covered for 40-45 minutes until the water has fully absorbed. Don’t lift the lid until the end. No peeking. Remove from the heat once the rice is tender. Leave the lid on until ready to use, about 5-10 minutes. Fluff the rice and serve.
If you live at a high altitude add more water and expect it to take a bit longer, but watch it closely until you find the perfect water/time ratio that matches your altitude. Or switch to the boil method, which is what I do up in the mountains.
Pressure Cooker Method: Add 2 cups of water to the brown rice and salt in a pressure cooker. Cover, seal and bring up to pressure. Cook for 10 minutes and release the pressure naturally, however your pressure cooker may recommend different times, so check your guide if possible.
Check the rice after it naturally comes down in pressure to see if it is tender. If it needs more time, repeat the process again cooking only 2-5 minutes. Release the pressure, remove the lid, and drain off any excess liquid with a wire mesh strainer.
