I've been cooking brown rice for 20 years and to me, white rice tastes - tasteless. It is important that you cook it long enough - 40 minutes to an hour. Start the rice dish first in your dinner preparations. You can add all kinds of veggies and stuff, but for 4 generous servings of "straight" brown rice:
2 cups water or broth + 2 TBS
1 cup brown rice
1 TBS olive oil
salt to taste (start with 1/2 teaspoon - OR if you're using plain water instead of broth, 1 boullion cube)
seasonings of your choice
Bring liquid to boil and add boullion cube, if using, or salt, and olive oil (and seasonings like parsley, pepper, whatever you like). Add rice and immediately reduce heat to low. Stir about well with a fork then cover and lit it sit on low heat for 40-45 minutes. Take a taste test from the top (don't stir) - if the grains are plump and liquid is mostly absorbed, remove it from heat and let it sit, covered, while you finish dinner preparations. If there is still visible liquid slightly increase heat and let it go another 10 minutes.
Brown rice has texture, which is part of its charm, but it shouldn't be like eating under cooked pasta. If this method works for you, next time try sauteeing 1/2 cup chopped mushrooms in some olive oil before starting the above recipe. Hope you like it.
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