2 cups medium-grain brown rice (13.2 ounces)
1-1/2 cups water (24 ounces or 1:8.0 pounds)
Wash rice and drain well. Place brown rice into a 2-1/2- to 3-quart saucepan which comes with a lid. Add the water. Bring rice to a boil on high heat. When the water reaches boiling point, turn heat down to the temperature between medium-low and low heat. Give a quick stir and cover with the lid. Continue to cook, covered and undisturbed, for 45 minutes. Can check rice occasionally by lifting cover to give a quick peep, but do not stir. When rice is done, water will be completely absorbed. Remove from heat and let rice rest for about 10 to 15 minutes. Fluff up rice and it's ready to eat.
Leftover rice stores well in an airtight container placed in the refrigerator for about 1 week. When reheating leftover rice, scoop rice into a bowl and place a cover over the rice or you can cover with microwavable plastic wrap. Place in microwave for 2 or more minutes, depending on the amount of rice you are reheating. If rice is not reheated to the desired temperature, just place back in the microwave for more time.
Brown and Black Rice Blend (as shown in photo above): 1-3/4 cups medium-grain brown rice (9.9 ounces) and 1/4 cup black rice (3.3 ounces - aka Forbidden rice) . Cook as directed above.
Brown and Red Rice Blend: 1-1/2 cups medium-grain brown rice (9.9 ounces) and 1/2 cup Thai Red Cargo Rice (3.2 ounces). Cook as directed above.