1. Combine water and rice in 2 qt. sauce pan. Bring to boil over MEDIUM heat. Cover.
2. Reduce heat to LOW and continue to cook for 10 minutes.
3. Without lifting the lid, remove pan from heat and allow to sit for 35 minutes or more.
4. Un-cover and stir. If rice is still too firm and liquid remains in bottom of the pan, cover and place back on MEDIUM heat until vapor escapes. Remove from the heat and allow to sit another 5 minutes.
5. If you wish to reheat for later use, add about 3 tablespoons water to the pan, cover and heat over MEDIUM heat until vapor escapes. Remove from the heat and allow to sit for 5 minutes. Fluff with a fork, season to taste.
**This recipe was developed at the request of Paula, from Boise, who requested directions for cooking brown rice. If you are having difficulty cooking a favorite item or need some assistance with cooking in your cookware, please let us know. Help will be on the way. Paula, thank you for your inquiry!
