Last February, I took a plunge and bought a 25-pound bag of brown rice, knowing it had to be used up in a year.
I did it—almost. I emptied the last of my five-gallon bucket into my pantry canister in April. The rice is still as nice as it was when I bought it, so it must like living in a bucket in my cool, dark closet.
It was fairly straightforward to use up once I figured out how to cook it successfully. Here are the recipes I use:
How to make perfect brown rice (we eat all sorts of stir-fries and curries over this)
Mexican-style brown rice
Brown rice jambalaya
Now that we've had brown rice so often, white rice seems kind of boring. I like that brown rice is chewier and more filling.
Have you tried making brown rice? How do you like it?