Note: Brown rice takes much longer to cook than its processed cousin, so it just makes sense to cook a large batch of medium- or long-grain brown rice ahead of time and then freeze in meal-sized portions for later use. For every 1 cup of uncooked brown rice, you will need 2½ cups water or broth. One cup of raw rice will equal about 3 cups cooked.
You may want to soak the uncooked brown rice for an hour if you prefer softer cooked rice. (Young children might be more willing to eat it this way, so give it a try if you have reluctant eaters.) Drain the rice and discard the soaking liquid.
1 part brown rice
2½ parts water or broth
In a large pot, add the rice and fresh water or broth according to the ratios listed above. Bring to a boil. Cover and reduce the heat to low. Keep the rice mixture barely simmering until done, about 45 to 60 minutes. You can begin checking the rice to see if it’s done after about 30 minutes. When done, remove the pot from the heat and, keeping the lid on, let the rice sit for about 5 minutes before serving.
If freezing, uncover the pot and fluff the rice; let it sit for about 30 minutes to help it cool down. Place serving-sized portions into freezer bags or containers and place in freezer until needed.