I confess it took me quite awhile to switch to brown rice. Try as I might, it just always turned out gummy and gross. Even though I knew brown was a healthier choice than white, I just couldn’t get the hang of cooking it properly. I figured that was just the way brown rice is and kept on eating white basmati as my rice of choice.
Then I read an article about a different cooking method. I wish I could remember where the article originated, but nonetheless I am sharing this method with you. It involves cooking the rice like pasta, which results in each rice grain being perfectly separated and not gummy at all.
Bring a big pot of water to a boil. You want way more water than the rice can possibly absorb. When the water is at a rolling boil, add the rice. I had to take the pot to the window to get a picture (hence why its not boiling in the picture):
Cover and simmer for 45 minutes. When the cooking time is up, strain the rice like you would pasta.
Give the rice a quick rinse under the tap, and then return to the pot and cover and let sit for 10 minutes (note: the pot should NOT be on a hot burner!). When the 10 minutes is up open the lid and fluff with a fork. Voila, perfectly cooked brown rice!