Brown Rice

Different from conventional methods of cooking rice, this is more like cooking pasta--you bring the water to boil first, add the rice and boil with the lid off.  Drain, then return to the pot off the heat and let steam with the lid tightly on for 10-15 more minutes.  And voila!  no more soggy brown rice.  While I primarily make the baked brown rice since it's more hands-off, this is my fall back recipe when I don't have an hour and half of prep time.  From Mel's Kitchen Cafe.

1 cup brown rice (any kind basmati, jasmine, etc)

6 cups water

1/2 teaspoon salt

Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt, stirring once.

Boil, uncovered, for 30 minutes.

Pour the water off the rice into a colander in the sink. Let the rice drain quickly for just 10-15 seconds.  Then pour it back into the pot while still moist.  

Put the pot on the stove but off the heat.  Immediately cover the pot with a tight-fitting lid. If your lid isn't really tight, place a kitchen towel over the pot before nesting the lid tightly into the pot. Let the rice steam for 10-15 minutes before uncovering the pot and fluffing the rice with a fork. Season with more salt, if desired.