I have perfected brown rice to bring out the nutty, flavor-packed potential of the grain. I start by heating a pan over medium-high heat and adding toasted sesame oil. I heat until smoking. Then I add the rice, between 2-4 cups and saute for about a minute. Then I add 2-4 tablespoons of rice vinegar, 2-4 tablespoons of soy sauce and 2-3 teaspoons of fish sauce. I stir until the liquid is almost completely absorbed and evaporated and then add 4-8 cups of water. I bring the rice to a boil, reduce the heat to low, cover, and simmer until all the water is absorbed, about 40 minutes. Delicious!