I almost always have a pot of brown rice handy in the refrigerator for use in a variety of recipes. Organic brown rice is gluten-free and a complex carbohydrate. When the grains you eat are 1) whole grains (as in not white or processed), and 2) whole grains (as in not ground to flour but cooked in their whole state) your body will process them at a more even pace. This is how I prepare my basic brown rice. In most cases I use short or medium grain brown rice (short in colder months, medium in warmer). For special menus I use brown basmati rice, a long grain which has a distinctive nutty aroma and flavor. I use this recipe for all these varieties. The video walks you through the process, helpful if you are new to whole grain cooking.
Prep/cooking time: about 10 minutes
Total time, start to finish: 4-8 hours
This recipe makes about 4 1/2 cups of cooked rice. Adjust quantities and select a pot accordingly. A heavy, cast iron pot (like Le Creuset) works great.
1 1/2 cups brown rice, short-grain, medium-grain or basmati
3 cups water
1/2 teaspoon sea salt plus a pinch
1 teaspoon toasted sesame oil
Put the rice in the pot and wash and rinse with cold water until the water is clear, about 3 times (depending on the brand of rice). Drain the last rinse water then cover the rice with filtered water so the water covers the rice by about an inch. Add a pinch of sea salt and let soak for 4-6 hours (I have on occasion soaked overnight and cooked in the morning).
Drain the soaking water. You need to drain every last bit, but the more you do the quicker the next step will go.
Put the pot on the stove on high heat. Stir the rice until all the water has been evaporated away, usually about 45 minutes. Add the oil and 1/3 teaspoon of sea salt to the rice and keep stirring (you can use less or none of either, if you are being very careful about salt/fat intake). The rice will get more and more aromatic. After about 4-5 minutes, add the water to the pot. Bring to a boil then turn on very low to a gentle simmer.
Cover and simmer for about 45 minutes, until holes appear in the top of the rice and you no longer hear the water bubbling. Turn off the heat and let stand for a few minutes more.
Your rice is ready to serve, or become part of a more elaborate dish. It keeps well in the refrigerator for about a week.
