Use a strainer to rinse the rice several times until the water runs clear.
Place the rice in a medium sized bowl with 1 tablespoon of lime, stir, cover and set aside overnight or for several hours.
Rinse off the rice with the lime water again a few times then transfer the brown rice to a medium sized saucepan.
Add the 2 cups of water, pink salt and then bring the rice to a rapid boil.
Reduce the heat to low, cover the saucepan with the lid and simmer for 30 minutes.
Check the rice a few minutes before the end of the given time with a fork.
Remove a few grains using a fork, cool off the grains, place in the palm of your hand and use your fingertips to determine it's readiness. The grains should be easy to crush, soft and overall the rice fluffy in appearance
Before starting the recipe, if you need to soak and rinse the rice before cooking it to ease bloating then be sure to give yourself enough time to do so.
Be sure to check out the FAQ section which covers more cooking guidelines.
Do forget to check out my Troubleshooting post, where I go in more depth How to Fix Rice (mushy, undercooked etc..)
DO NOT KEEP STIRRING THE RICE, allow the rice to be covered with the lid and steam away, if you keep turning the rice with a fork it will delay cooking and compromise the texture
When washing the rinse, do not rush the process, rinse several times for several minutes, get your hands involved in the process too, until the water runs absolutely clear, you want any starch or debris to be gone.
Use a fine mesh strainer to rinse the rice, not a colander or something with huge holes.
You can use ANY rice as long as it is WHOLE and LONG grain with the hull intact to follow this tutorial.
Any leftover rice can be frozen for up to 3 months or refrigerated for no more than 24 hours.