Cooked Brown Rice

Combine 2 parts water with 1 part brown rice and a pinch of salt in a saucepan over high heat, and bring to a boil. Reduce the heat to low, cover, and simmer gently until the water is absorbed, 40–45 minutes. Spread the rice out on a baking sheet and let cool completely, then store in an airtight container or zippered plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat and serve with seafood, stir-fries, or curries.