Fluffy Brown Rice

Brown vs white rice is about like white vs whole wheat flour -- white rice is mostly just the starch without the nutrients. It can be hard to get your family to like brown rice if its new to you (using "Instant" brown rice can help, but its pricey and the processing undoubtedly hurts the nutritional value).
Fortunately this recipe, that probably originated with Cooks Illustrated, makes a really soft and fluffy rice that's not chewy. If you want to make extra sure they don't notice, add a scant 1/4 cup water to a frozen batch before you micro-thaw it along with an extra minute of heat. That softens it up even more. Also, like whole wheat flour, uncooked brown rice doesn't keep as long as white so its best to toss it in the freezer when you buy it, (or at least store it in a cool basement) if you are stocking up for the long-term.

Baked Brown Rice
2-lb bag of brown rice
9 1/2 cups boiling water
3-6 boullion cubes if desired, or 3 tsp salt
Preheat oven to 375
This batch requires a baking pan the size bigger than a 9x13, or a large oven-safe pot. Put in the rice and boiling water and boullion, can add a little oil or butter but I never have.
Cover tightly with two layers of foil. Even if your pot has a lid.
Bake one full hour. Fluff with fork.

divide into meal-sized amounts and freeze in freezer bags or sour cream/margerine containers. To thaw, microwave one minute on high.

smaller batch:
1 1/2 cups brown rice and 2 1/2 cups water in 8-inch dish, still takes an hour!