Better Brown Rice

There's no question that brown rice offers a totally different level of nutrition than the more familiar, stripped-down, white variety.  The problem usually falls to the texture, which is often gummy or mushy.  Leave it to Martha Stewart to debunk the common water/rice ratio/cooking time issues to solve the problem.  Here's how she suggests it should be cooked.
For long-grain brown rice, use 1 1/4 cups water to 1 cup rice.  For short-grain, use 1 1/2 cups water.
Bring rice, water, and coarse salt (1/4 tsp. per cup of rice) to a boil.  Cover, and reduce to a slow, steady simmer.  Cook for 30 minutes (not a type-o).  Use a wide, shallow pot with a tight0fitting lid to ensure evenly cooked rice.
Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork. Makes about 2 1/2 cups.
Keep cooked brown rice on hand in the fridge for quick additions to soup, casseroles, sides, and salads.  Brown rice also makes an excellent alternative to breakfast cereals - serve warm with a little almond milk and cinnamon.