This is a very simple thing but I started cooking my brown rice in the oven rather than on the stove-top and find it to be so much easier. The rice turns out much better in both taste and texture, too.
http://www.foodnetwork.com/rec...
I don't boil the butter and salt. It seems silly to make an extra dirty dish, so I just boil the water in a tea kettle and add the rice, salt, butter, and boiling water to the baking dish and stir. If I want the rice a little stickier in texture, then I use a 2:1 ratio of water to rice. I've used a small amount (maybe half) of E.V. olive oil instead of the butter, too, and it was fine.
I usually get Brown Jasmine Rice or Brown Basmati Rice which is much tastier than plain brown. Yum!
