In my days of more leisurely cooking, I subscribed to Cook's Illustrated--perhaps the best cooking magazine out there. It often had recipes for really great ordinary things in it like this rice recipe (along with very exotic and time-consuming dishes like Chicken Biryani). This is now the only way I cook brown rice (and I never cook white rice). This rice is not mushy, very nutty in flavor, and freezes great! (With some rice in the freezer, you really can whip up a stir fry in no time or pull out a can of beans and have beans and rice in a jiffy).
Recipe from Cook's Illustrated #68 (May-June, 2004)
1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt
1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in an 8-inch square glass baking dish*.
2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.
Serves 4 to 6 (to double, use 13x9-inch pan; cooking time remains the same)
*may use 8-inch ceramic dish with lid instead of glass pan.