Method 1 is the traditional method for cooking brown or wild rice. This method usually takes about 1 hour. Method 2 is a faster method. It usually takes about 15 minutes off the cook time and the results are better in my opinion.
Bring stock and water to a boil.
Add the rice. Sprinkle with a touch of salt and pepper, then cover.
Bring back to a boil, then reduce heat for a gentle simmer.
Simmer for about 60 minutes or until all of the liquid is absorbed and rice is tender.
Equipment - 4 quart sauce pan with glass lid.
Rice - I buy a wild/brown rice blend in bulk at my local co-op and I love it. It consists of several varieties of black and brown rice. Both of these cooking methods work for this blend as well as for just brown rice or wild. Method 2 does not work for white rice.
Broth - For both methods, you can use homemade broth/stock or water and a bouillon paste like Better than Bouillon.
Drained liquid - Sometimes I'll reserve the drained liquid for other purposes. For example, if I use brown rice for Braised Orange Ginger Chicken, I’ll use some of the rice water in place of tap water. You can also freeze it and use it later in soups and stews.
Recipe author: MJ of MJ's Kitchen