Brown Rice: about 45 — 60 minutes
White Rice: about 20 minutes
1 cup rice
2 cups chicken broth (low sodium)
General formula: two parts wet, one part dry. Brown rice can sometimes require a bit of extra liquid. (I almost never make white rice anymore. Brown rice generally takes too long to cook for same-day eating, so I make a little extra and just reheat it when I’m done making the evening’s meal)
In a 2-quart saucepan, pour in the desired amount of rice. Cover with broth. Cover the pan. Your stove should be on the lowest setting you can for most of the cooking. I try to get the smallest flames possible. Bring the rice to a slow simmer. Rice is weird about chemistry. Try to take the lid off as infrequently as possible when checking on it, and don’t stir the rice, as it will kind of stop cooking when you do this.
When I was little, my dad used to throw some wild rice (technically not rice, it’s a different kind of grain) into the mix for additional texture. This will modify the cook time a bit. If you choose to do this, still use mostly brown rice with only a 1/4 cup or so of wild rice, and keep the same ratio of liquid to dry.
When rice is done, it will absorb all of the liquid. As the liquid cooks away, it will make little holes in the rice (similar-looking to what happens when the tide of the ocean recedes, and you see holes in the sand where there might be sand crabs)
When all the liquid is gone, remove from heat. At this point, you can use a wooden paddle spoon to stir the rice off the bottom of the pot. Move the rice into a glass or pyrex container. If you’re not eating this right away, let the rice cool off a bit before refrigerating.