Instructions: Makes 7 cups

I like the chewy, moist texture of short-grain brown rice, but the long-grain brown rice will work just as well in this recipe. If you find that you dont have time for the preliminary soaking, simply add an extra cup of water to the rice and 15 minutes additional cooking time.

1. Wash the brown rice in several changes of cold water and soak it in cold water for 1 hour.

2. Drain the rice and pour into a heavy casserole or Dutch oven. Cook the rice, stirring with a wooden spoon, over medium-high heat until all the water evaporates and the rice starts to toast and is starting to brown slightly.

3. Add the water and salt, turn the heat to low, stir well, cover, and cook over low heat for 1 hour, or until the water has been absorbed and the rice is tender. Turn off the heat and let stand in covered pot for 10 to 15 minutes before serving.

Note: Cooked rice can be refrigerated in a plastic container for a week or frozen for as long as 6 weeks. It reheats perfectly in a microwave oven, or in a nonstick pan with a few tablespoons 0f water.

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