I like to cook brown rice in the oven. I don't like cooking it on the stove because, well, I think it might be better if I have a pot with a tight fitting lid. Also, in the oven I don't worry about boiling over or scorching the bottom when it runs out of water. It works, it's worry free, it takes an hour and you don't have to worry about it while you finish up the rest of the meal. The directions are from the January & February 2006 issue of Cook's Illustrated, forwarded to me by my mother. If you have any cooking question ask my mother. She has read every Cook's Illustrated issue and America's Test Kitchen book. I recently "submitted" a recipe to her and she loved it. It's for round steak. So if you have a freezer full of beef including cuts of round steak, let me know, this recipe is delicious and easy.
Back to the brown rice. I'll give it to you just like it says, then explain what I have learned.
Best for situations requiring prolonged, even heating, such as cooking brown rice or larger quantities of white rice.
1. Heat oven to 375 degrees with rack in the middle position. Bring liquid to boil, covered, in saucepan over high heat.
2. Combine grains, boiling liquid (1 1/2 cup to 2 cups for brown rice), and salt (1/2 teaspoon per cup of raw grains) in baking dish and cover tightly with double layer of foil. Bake until grains are tender (1 hour for brown rice). Let stand five minutes. Uncover, fluff with fork, and serve.
There you have it. I have learned with regular brown rice 1 1/2 cups should be enough water. The rice I have been using is Basmati and requires 2 cups. Also if you want to use broth instead of plain water, extend the cooking time to 1 1/2 hours. These instructions do not recommend rinsing brown rice before cooking.
Good luck. Let me know if you try it and if it works for you.