We've had a couple requests for basic cooking instructions, and really, I should have posted them here long ago. I'll cover several methods, and you can choose which one you like.
1. Directions on package: Rinse rice and drain. Combine 2 parts water with one part rice in a saucepan. Bring to a boil, then turn heat to low and cover. Cook approximately 45 minutes or until all water is absorbed. Let stand for a few minutes, then fluff with fork and serve. **This method works best with small amounts of rice (a cup or two). For larger amounts of rice, you might like to drop the water down to 1 3/4 parts water to 1 part rice. In our rice cooker, we use less water than 2:1.
2. The finger method: Rinse rice and drain. Place desired amount of rice in saucepan and add water. The correct amount of water is reached when you touch the rice with the tip of your index finger, and the water level rises to your first knuckle. I'm told this is the method people in Japan use. *This method seems accurate for almost any quantity of rice, at least for my fingers! Also works well in our rice cooker.
3. The Saveur Magazine method: When Saveur featured our rice in the May 2008 issue, they kindly included this unique method, which many of our customers have described as an epiphany in cooking brown rice. Here it is, adapted from the Saveur website:
1 cup Massa Organics brown rice
Kosher salt, to taste
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.
This recipe was first published in Saveur in Issue #111