This recipe sticks to the trusty and consistent saucepan-on-the-stove technique. It guarantees the fluffiest and most evenly cooked brown rice (no more burned pot bottoms or gluey grains).

I’ve made brown rice a few times and even tested ... Other models (and even making rice on the stovetop) are done in closer to 30 minutes. But for consistency and texture, it really is the ...