every time i make brown rice it comes out sticky! which would be great if i was making rice balls or rice pudding maybe, but i'd like something a BIT more loose.
i follow the directions on the package (i think i used lundberg's last time): 2 c. water to 1 c. rice, cover, bring to a boil, simmer for 50 mins, then take off heat and leave it in the pot for 10 min. with the lid on. STICKY STICKY STICKY!
is the stickiness my fault, or is brown rice supposed to be this way? maybe i've been spolied by fluffy, devoid-of-nutrients white rice.