Rice is terrific cycling, running, or any sports fuel that goes with just about anything. I always make enough to have plenty of leftovers that then allow me to make very much immediate meals. The only down side is that, depending on the type of rice and how much it’s been processed, rice requires about 25 minutes to an hour to absorb water as it cooks on the stove.

Now, how ’bout the difference between brown rice and white rice? Easy. Although the cooking method is identical, brown rice is not milled, which means its bran, or fiber-rich outer coating, and germ, or nutrient-rich embryo of the rice grain, haven’t been removed. White rice is milled, meaning its bran and germ have been removed. Brown rice is therefore more chewy, has a more nutty flavor and has more nutrient and fiber content. The reason bran and germ are removed is to increase rice shelf life. That’s it.

Here’s what you need to cook rice on the stove. As always, click any picture on this page for a complete, easy to follow step-by-step picture book recipe. More tomorrow.