Brown or wild rice

Brown rice or wild rice can be made the same way as white rice with just a few changes.
 

The first thing to remember is to use 2 1/2 cups water to 1 cup rice.  This will make about 3 1/2 cups of rice.



Start by putting the water in a sauce pan and bring it to a boil. *I usually add one bouillon cube per cup of water to give added flavor to the rice when it is being used as a side dish*.
Bring the water to a boil before putting the rice into it, this is important.

Now add the rice and stir once or twice while the water returns to a boil.
Then turn the heat down until you are at a simmer *(see note at end of this post) and cover the sauce pan with a lid.

*When you put the lid on the pan place it so that there is a slight gap on one side of the pan. Not too much of a gap as you will loose all the moisture, and not straight down or the water will boil over. This is a very important step as well.*

Start your timer for 45 minutes.

Don't give in to the temptation to check the rice while it is cooking. At the end of the 45 minutes you may check it. The rice should have what I call termite holes in the top of it. The water should be nearly or completely absorbed.

Note: Simmer means to stay just below the boiling point while bubbling gently.
          A state or temperature just below the boiling point.