I can’t believe I went my entire adult life without figuring out how to properly cook brown rice. You know how the instructions on the packet say to use 2 cups of water for every cup of rice, and then let it simmer for 40 minutes after bringing it to a boil?

That’s complete and utter bullshit. It doesn’t work; it just leaves you with a pot of half-cooked and inedible rice.

Here’s what you gotta do instead: boil brown rice as if it were pasta.

I’m serious. Here’s what I did last night:

  1. Fill a saucepan with water.
  2. Add half a cup of dry brown rice per meal.
  3. Add 3 turkey meatballs per meal.
  4. Add chicken boullion, garam masala, parsley, and salt.
  5. Boil for 40 minutes.
  6. Drain without removing rice from saucepan.
  7. Add butter and stir through until melted.
  8. Cover for ten minutes.

I didn’t eat the rice last night because I had already made dinner, and my wife was dead set against even trying brown rice again because of previous failures to cook it in a way that resulted in a palatable meal, but I had it for lunch today and it was perfect.

The Cooking Geek has more information, and suggests rinsing and soaking brown rice overnight.