Short Grain Brown Rice
Please advise on the correct proportion rice to water? I'm finding 1:3, 1:2 and 1:1 1/2 on line. Haven't made short grain brown in ages and bought it out of the bulk section so no instructions. Didn't think to check the bulk bin when I grabbed it.
Or you can do the method where you use a good bit more water than can be absorbed, cool until done, and drain well. But if you want full absorption I'd go with 3:1. The alternative is to risk scorching.
I use 2 parts water to 1 part rice. Although the experts are now saying to rinse rice then boil like pasta and drain because of arsenic contamination.