I always had trouble cooking brown rice until I ran across a new method in Saveur. Although we haven't received brown rice in our shares, I cook it so often to go along with other items from our share, I thought it worth posting. This method is very different from any other way I've cooked rice in the past, but it delivers the best brown rice I've ever made!

You need a lot of water, at least 6 cups water per cup of rice. (I just eyeball the water.) Bring the water to boil in a pot with a lid, then add rinsed rice and stir once. Boil, uncovered, for 30 minutes. Drain rice in a strainer and allow to drain for 10 seconds.

Return the rice to the pot, remove the pot from the heat and cover for 10 minutes. This steams the rice. Uncover, fluff and season with salt.

If you can't eat all the rice right away, it freezes well. I like to spread it out on a baking sheet, pop it in the freezer for about an hour, then transfer to a plastic freezer bag. Reheat in the microwave in a covered bowl. I invert a plate over my bowl to retain most of the steam, but still allow some to escape.