Baked Brown Rice ? This method of cooking rice was in a Cook's Illustrated years ago. Perfectly fluffy brown rice every time (this was actually using up a mixture of brown and white jasmine).
1 cup of brown rice to 1 1/2 cups boiling water -- I always double 2 cups rice to 3 cups water. Preheat oven to 375. Place rice in a glass or ceramic baking dish with 1/2 teaspoon salt to every cup of rice and a drizzle of olive oil or pat of butter. Bring water to boil -- I use an electric tea kettle. Pour boiling water over rice, seal with double layer of foil and place in oven for 1 hour. Take out and let rest covered for ten minutes. Fluff up and enjoy!