Brown rice has a firmer texture because the bran remains firm during the cooking process.

Basic Long Grain Brown Rice

1 cup long grain brown rice
1 teaspoon salt
1 tablespoon oil or butter (optional)
2 1/2 cups water

1. Rinse rice in 2 to 3 changes of cold water. Drain well.
2. In a 2-quart saucepan with lid, bring water, oil and salt to a boil over high heat; stir in rice. Cover and reduce heat to low and simmer for approximately 45 to 55 minutes, or until liquid is absorbed. Keep tightly covered during cooking process.
3. Remove lid and fluff cooked rice with a fork and serve. If rice is not going to be served immediately, place a paper towel between the saucepan and lid to keep it from becoming too sticky by absorbing too much moisture as it sits.

Makes 4 servings.