Brown rice takes a little longer to cook than white rice does—about 45 minutes compared to 15 or 20 minutes for white rice.

To prepare cooked rice, you will need 1 cup (195g) brown rice (short-, medium-, or long-grain), 2 cups (473.16ml) water, 1/2 teaspoon (3g) salt, and 1 tablespoon (14g) butter or olive oil (15ml), if desired.

Rinse the rice well and drain it. Put it in a heavy saucepan with the water, salt, and butter or olive oil, if using. Bring to a boil, stir, reduce the heat to low, and cover the pot with a tight-fitting lid. Cook the rice for 45 minutes, without stirring it or removing the lid. Just before serving, fluff the grains gently with a fork. Makes 3 cups (710ml).

Quick brown rice (which has been partially cooked, then dehydrated) cooks in about 15 minutes, and instant brown rice cooks in about 10 minutes.

To reheat rice, add 2 tablespoons (30ml) of liquid for each cup (195g) of cooked rice. Cover and heat on top of the stove or in the oven until heated through (about 5 minutes). In a microwave oven, cover and cook on HIGH about one minute per cup (195g). Fluff with a fork.