My version is influenced by Madhur Jaffrey’s explanations in World of the East Vegetarian Cooking. Brown rice takes about 45 minutes, so feel free to cook it the night before or earlier in the day. It reheats well and any extra serves well for another dish.
1 c. brown rice
1 2/3 c. water
Rinse the rice until the water is clear, about 3 to 4 times. Don’t worry about this if you forget, don’t feel like it or don’t have time. Set pot with tight fitting lid on the element. Put rice in and toast for a minute or so, add water and bring to almost a boil. Turn down to low heat and check after about 40 minutes. If you feel like being a purist, turn on a second element to low, place the pot on the second element and turn off the first. This helps prevent boil over on electric stoves.
Fluff with a fork and serve.