How to cook brown rice. Rice is very important to detox diets because it's much more easily digested than other grains.  Also, many people are allergic to wheat and don't know it.  While both white rice and brown rice are very nutritious, brown rice offers a lot of fiber, and more flavor.  (On the other hand, because brown rice retains some of the natural oils of the grain, it can go rancid after several months in storage.  Ingesting rancid oils raises the level of harmful free-radicals and oxidative stress in the bloodstream.  Therefore, it is important to use up brown rice within a couple months of purchasing it.  If you find brown rice has acquired a strange and not altogether pleasant odor, it's best to compost it, or throw it away.) The following is a fool-proof method for cooking brown rice, courtesy of Annette Annechild. Either: 2-1/3 cups of rice to 4 cups of water or 3 -1/2 cups of rice to 6 cups of water Rinse the uncooked rice three times and drain well.  Put the water on to boil in a separate saucepan.  While waiting for the water to come to a boil, put two tablespoons of oil in the bottom of a heavy, tight-lidded sauce pan, then sauté the well-drained rice in the oil while you wait for the water to boil.  Do this over fairly high heat.  It has to be stirred constantly, otherwise it will scorch.  This process coats the rice with the oil and evaporates the water from rinsing.  The rice will begin to smell very nutty after a minute or two.  When the water in the other pan has come to a vigorous boil, pour it over the rice in the sauce pan.   It is very important at this point not to stir the rice anymore, not even once.  Let it come back up to a vigorous boil, put the lid on, turn it down as low as you can and cook for 45 minutes.  During this time, do not lift the lid or do anything else to it.  When 45 minutes is up, turn off the heat and let the rice sit undisturbed for at least 15-20 minutes before serving. The result?  Healthy, delicious and nicely textured rice.