3 cups long-grain brown rice
6 cups water
1 piece ginger; 1-in, cut in coins
1 teaspoon kosher salt

1. Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to a boil over medium heat. Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork.