I have found that soaking the brown rice for 6-7hours before cooking it improves the texture. Brown rice tends to be a bit heavier anyway. Here is what I do:
1 C. brown rice
2 C. water
1 tbsp. yogurt or kefir
Put in covered pot on counter. When it's time to cook, place pot on stove & cook for 45 minutes, being carefule not to take the lid off. When the water comes to a boil, turn stove on low and cook for about 45 minutes.
Note: do not drain the water that the rice has been siaking in before cooking it.
The lactic acid in the yogurt or kefir helps the soaking process to achieve maximum benefits. I received this information from Crystal Miller of The Family Homestead (in WA state).

Hi Tammy,

Congratulations on using brown rice. If a person is going to use grains, the more whole grains, and the greater variety of grains the better. For example, although I am gluten-free and cannot consume wheat, rye, barley, triticale, or regular oats, I eat:

- brown rice and a brown and wild rice blend
- quinoa (which is a great whole grain that is not actually a grain, has tons of protein and nutrition, and cooks up very quickly unlike most whole grains)
- stone-ground polenta (made of corn) or buckwheat hot cereal
and many others, including whole grain flours like teff flour.

I personally cook my brown rice (actually, my fiancé is our "ricemaster") in a 3-cup rice cooker. He makes the best rice I've ever tasted and there is nothing but rinsed rice (remove the extra starch) and the right proportion of water; then again, he is an engineer. :) However, I've seen tips for making it in everywhere from the oven to a crockpot to freezing leftover rice (which I've actually read is preferable for fried rice). There are also plenty of recipes for using leftover rice like rice puddings. Whenever we make rice, we usually make enough for a few meals and I design our menu accordingly.

Later on, I recommend experimenting with different liquids combined with water - I've used apple juice, orange juice (esp. great with wild rice), and plan on trying coconut milk!

I'm not sure of the nutrition facts, but I really like brown minute rice- it takes only ten minutes! Perhaps it isn't as good for us as the kind that takes longer to cook, but it sure is convenient! :)

Elise - www.mamahooper.blogspot.com

My family loves this recipe except that we have always used asparagus instead of the brocoli! We don't shred the chicken up we just brown the chicken breasts in a little bit of oil or butter and lay the chicken on top of the asparagus. You MUST try it with asparagus and the sauce with the rice is just delish!!

Blessings,
Annette