Make sure to rinse the rice first and strain off any floating grains/hulls.

Rice Cooker - Cook at ratio of 3:2 water to rice. Great for lowland rices.

Stovetop (Pasta style) - Recommended for upland and lowland rice. Use a large pot and add excess water, at least 4:1. Bring water to boil, add rice and let boil for 30 minutes, uncovered. Next strain the water out, cover the pot and the rice and let sit for ten minutes as it steams in its own goodness! (This is method that restaurants use with Maine Rice Project Rice, especially for the upland rices).

Stovetop (Standard way) - Not recommended for high quality brown rice! 2:1 ratio water to rice. Bring pot to boil, add rice and cook covered for approximately 45 minutes.

Baking - Heat oven to 375. Place rice in thick baking dish. Stir in a bit of olive oil or melted butter and a bit of salt. Bring 5 cups of water to boil for every 3 cups of rice. Add boiling water to the baking dish, cover tightly and cook for one hour. Great method of medium and longer grain rices.