I love brown rice but I’m too impatient to make it for dinner so I borrowed an idea from Trader Joe’s and cook it in advance and keep it in the freezer so it’s just a microwave away from being ready to eat. It’s also great to have around for a fast breakfast of an over easy egg on rice, which I default to a lot when I’m feeling lazy.
I’m terrible at cooking rice in a pot (burned rice, melted pots, other tragic results) so instead I bake it using instructions from Alton Brown and Good Eats and no pots have been ruined since.
To make: Put 1.5 cups brown rice and a teaspoon of salt in an 8×8 baking dish. Pour 2.5 cups boiling water over the top, stir and cover tightly with tin foil. Bake in a 375 degree oven for one hour. Allow to cool, divide into portions and freeze.
I do two or three batches at the same time and I’ve used larger baking dishes and even pie plates with good results, no need to have multiple 8×8 baking dishes hanging around. If you’re a rice texture snob this cooking method probably won’t make you happy, but hey, convenience.