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I don't know about you, but I have a hard time cooking brown rice correctly. Whenever I make it, it usually tastes undercooked. (Probably because it is.)

Are there any tricks to cooking it?
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ratio of 2 to 1 water to rice.. and yes.. you have to cook it for about 45-50 minutes.. longer if you have tomatoes in it (for some reason i find that tomatoes make rice take longer to absorb the water) and don't lift the lid till the time is up.. steam is what cooks rice.. when you lift the lid you're removing the steam.. :)
Thanks! I don't know why I have such a hard time with it. 
I love my rice cooker!  perfect rice every time :-)  I agree with Obs though, when cooking on the stove, its all about the steam!
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I tried cooking brown rice for the first time last week and it was a fiasco.  I had to keep adding water and it was a little mushy.

I just bought the success boil-a-bag brown rice and I hope that will makes things alot easier.  

I didn't realize how different it is to cook brown from white.  I have a rice cooker, but for just 1 cup cooked of rice it is not worth using.
One trick (there are many) to making perfect brown rice - use a good heavy pot with a tight fitting lid, just large enough so it won't boil over.  Measure 2 to 1 water to rice.  Add a dash of salt.  Bring the water to a rolling boil (very important) and pour in the rice so the boiling does not stop.  Stir once.  Turn down the heat to a slow simmer, cover tightly and leave it alone for 40 minutes.  It will turn out perfect.

When rice hits the boiling water, it cooks the outer layer of starch so the grains stay separate! 
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