Fluffy brown rice is not something I've had very often in my life outside my own kitchen. More often than not, it is sticky, gummy and not very tasty. Someone recently told me of a method meant to ensure perfect results, and I had to laugh out loud! It involved ridiculous amounts of water, treating the rice like pasta. Not necessary, I assure you.
Perfect Fluffy Brown Rice
1 quart water
2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain brown rice (I use Lundberg organic)
1 8-ounce can tomato* sauce or 3/4 cup (6 fluid ounces) fire roasted crushed tomatoes (I use Muir Glen organic; it is THE best!)
Note: If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. If not, put the lid back on and continue cooking for 5 minutes.
4 Cover and let stand, off heat, for 10 minutes. Fluff gently with a fork, inserting your fork at the edge of the pan and fluffing toward the center, going all around the edge of the pan. Garnish, if you like, and serve.