Easy Brown Rice
Combine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork.Advertisement
To make ahead: Refrigerate cooled rice for up to 3 days or freeze for up to 6 months.
1 1/2 starch