I have made my rice twice this way and everyone has enjoyed it better in my house: from Martha Stewart Magazine Sept 2012: Master Recipe: Brown Rice Don't pay attention to the directions on the bag (unless you want mushy rice). 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. Many recipes call for 50 minutes, but 30 minutes is plenty. Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove lid, and fluff the grains with a fork. Makes about 2 1/2 cups.