Measure the rice into a cup and level the top.

Rinse the rice in a fine mesh sieve thoroughly in cold water until the water runs clear.

Pour the rice into a deep pot over a low heat.

Add double the amount of cold water, then bring the mixture to a boil.

Using a wooden spoon, stir the rice in the pot to evenly distribute it, but don’t over stir.

Cover the brown rice with a lid and cook undisturbed on a low heat for 45 minutes.

Remove the pan from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and check to see if all the water is absorbed; some water (about a tablespoon) on the bottom is fine, and you can drain off any excess water. If there is a lot of water remaining, cook it for 10-15 more minutes until the water is absorbed.

Fluff the rice with a fork to separate the grains, and serve.