I always use brown rice, it is just so much better for you. And I always cook it in the oven, that way it comes out just right. I had been making my rice with slightly less liquid (about 1&3/4 cups)and I use water. Now that I've found this recipe I have adjusted my own recipe to include the stock. The one thing that I won't change about my recipe is to COOK IT COVERED. If you cook your rice COVERED it WILL be done in about one hour. And it WILL BE creamy and perfect like it is supposed to be.
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I always use brown rice, it is just so much better for you. And I always cook it in the oven,...