Every so often you learn something that changes your life. I finally learned how to cook brown rice. I've tried fancy saucepans, not-so-fancy saucepans, varying the amount of liquid, heat diffusers, direct flame, and a version of a rice cooker that also steams veggies. Not once was it ever just right.
I've had gluey mush, rice burned on the bottom of a pan that took an hour to get off, etc. And then I had a meeting with chef, cookbook author, and home cooking advocate, Mollie Katzen, who shared what she had learned from another great chef and author, Joyce Goldstein. I tried what I learned with both brown basmati rice and regular long-grain brown rice and the results were perfect.
Thank you, Mollie and Joyce.