Perfect Brown Rice

I'm always on the look out for easy recipies - and gluten free recipies because I have hypo-thyroidism. I love this recipe because I don't really have to measure anything. I usually cook half of a 2-pound package of organic short-grain brown rice at a time. When ready, I place in ½ cup containers and store in my refrigerator (for up to one week - but it never lasts that long).

One half cup of brown rice is 2 points for Weight Watchers. My package says 1/4 cup is 180 calories. I find that hard to believe. Maybe it's uncooked.

OK, ready for the easiest way to cook perfect brown rice? Rice that is soft in texture - without causing the rice to become mushy. The labels on most packaged brown rice (and white rice as well) recommend a method that is very ineffective.

1. Rinse rice in a strainer under cold running water for 30 seconds.

2. Bring a large pot full of water to a boil with a tight fitting lid. (I use Brita filtered water).

3. Add the rice and stir it ONCE, and bring to boi - uncovered

4. Leave it uncovered - and continue boiling for 30 minutes.

5. Pour the rice into a strainer over the sink.

6. Set the rice drain for 10 seconds.

7. Return rice to the pot - heat OFF - COVER and set aside to allow the rice to steam for 10 minutes.

8. Uncover the rice, fluff with a fork - and season with salt if desired.

9. Eat or place in storage containers and refrigerate.

Your rice is now ready to be eaten now or later. It will keep in the refrigerator for 4-5 days.

I've broken it down to 9 steps. But basically it's: boil water, rinse rice, boil rice for 30 minutes, drain rice, steam in covered pot for 10 minutes. That's it.

If you like to measure - or if you want to get an idea of how much water to use, the original recipe (from Saveur Magazine) calls for 12 cups of water for 1 cup of uncooked rice. But you can see from the directions, it doesn't matter. Just lots of water so the rice has room to move about when boiling.