Big Batch Brown Rice

1 bag (28 ounces) brown rice (see note)12 cups waterPlace the water in a 4 1/2-quart or larger Dutch oven or soup pot. Place the water over high heat and cover to bring to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer 45-50 minutes, or until all of the water is absorbed.Serve immediately or cool and refrigerate for up to 3 days. To keep longer, divide the rice into 2-cup portions, fluff with a fork to prevent clumping and freeze in freezer-weight, zipper-top bags or freezer-safe plastic containers for up to 3 months.To defrost, allow to thaw in the refrigerator overnight or heat on high in the microwave for 2 minutes (or 1 minute per 1 cup measurement) for defrosted rice. Or heat the rice for 2 to 3 minutes per cup to heat thoroughly.Makes about 16 cupsCook's note: For testing purposes, we used 1 large bag (28 ounces) Mahatma brown rice. Any brown rice brand will do. Measure the entire bag, and adjust cooking water according to the contents of the bag you choose, based on the cooking chart on the back of the package.Nutrition values per 1/2 cup: 93 calories (7 percent from fat), trace amount fat (trace amount saturated), 20 g carbohydrates, 2 g fiber, 2 g protein, 0 cholesterol, trace amount sodium.