This is my go-to recipe for brown rice, which I’ve come to prefer over white rice for non-Asian style dishes. It’s absolutely foolproof, as the base recipe from America’s Test Kitchen indicates [paywall].
While I most often make this recipe exactly as written below, I’ve added a dash of garlic powder, or a can of black beans and some cumin, or some fresh garlic, or fresh herbs at the end. All these variations are great, and don’t add much complexity or increase prep time significantly.
As the photo I’ve used here shows, you can also gussy up however you like before serving. This picture shows the rice with a quick sauce I made with olives, garlic, tomatoes, and anchovies. It was awesome.
So bookmark this recipe because you’re going to want to keep coming back to it if you’ve been making brown rice any other way!