Parboiled Brown Rice

1 cup long-grain or short-grain brown rice
1 cup water

Place brown rice and water in a saucepan with a tight-fitting lid and bring to a boil. Stir once and then cover, decrease heat to a simmer and cook for 15 minutes.

Remove from heat and allow to sit for another 15 minutes. There should be no liquid left.

If you aren’t using the rice within several hours, allow it to cool and then place it in the fridge for up to 5 days, or the freezer for up to 3 months. Defrost in the fridge overnight.

When you’re ready to finish cooking the parboiled brown rice, place 3/4 cup chicken stock or water and salt-to-taste in a heavy-bottomed saucepan. Add the rice. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes, until no liquid is left and rice is tender.

Remove from heat and allow to steam for about 5 minutes; fluff with a fork and serve.

This recipe yields about 3 to 3 1/2 cups of fully cooked brown rice.