The U.S. Department of Agriculture says that at least half of the grains you consume each day should be whole grains like brown rice. Brown rice retains the bran and germ that are removed to create white rice, making brown rice a superior source of fiber, minerals like selenium and B vitamins such as niacin, folate, riboflavin and thiamin. Any type of long-grain rice can be "brown," says "New York Times" food columnist Mark Bittman, though the most popular types are Southern long-grain, basmati and jasmine rice. All take longer to cook than long-grain white rice and have a nuttier flavor and a chewier texture.
Place the long-grain brown rice in a colander or strainer and rinse the grains thoroughly under cool, running water. Allow the excess water to drain off.
Put the rice in a saucepan. Add water -- approximately 2 cups of water for every 1 cup of long-grain brown rice. Stir in a large pinch of salt.
Bring the water to a boil. Stir the rice briefly, lower the temperature so that the mixture is at a gentle simmer and put the pan's lid in place.
Allow the rice to cook for approximately 45 minutes. Add more water if you notice that the liquid has been fully absorbed before the cooking time is complete.
Remove the pan from the heat and let it stand with the lid in place for about five minutes. Use a fork to fluff the individual grains.