Usually we just use a rice cooker (no faffing around with pots and cups to water ratios) for white rice. The orange light is a sure-fire indication that the rice is ready! A tad more difficult with brown rice. Sometimes you can soak the rice beforehand in water to make to quicker to cook but my mum forgot!
INGREDIENTS:
Brown rice
water
pan
Measure out how much rice you'll need. Wash clean. Put in a pan with double the amount of water you would put for white rice. Cook to a boil and then cover with a lid to simmer. Keep stirring and keep an eye on the grains. Simmer till the water runs out/dries out (but not burn!) Check grains by biting down on one. Turn off when ready to eat! Simples!
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