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I always make a lot and use it over the course of say, 3-7 days. There are many uses you can get out of rice. Making it ahead of time is a time saver (I'm lazy too).
I sometimes make half-white-half-brown rice. Since I use a rice cooker/steamer, it's all a snap. I can even make it the night before, or turn it on before I leave for school (not the best idea though).
Every now and then, I toss a few cloves of garlic in the steamer. The result, "fragrant rice" mmmmmmm....and the garlic is soft and spreadable.
I like to make a jambalaya with the brown rice. It seems to work well.
Keep in mind, brown rice is supposed to be a little "al dente" so don't let that discourage you.
Get a rice cooker/steamer. It really is worth it and it works for brown rice just fine (those Asians are on to something LOL!).
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