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I used to do the pot method and someone bought me a rice cooker (i used to think that this appliance was a joke).... but I'm totally convinced its the ONLY way to go!

If you have a flame-tamer, put that on burner first. Put 1 part brown rice to 1 3/4 parts water and salt in a stainless steel saucepan. Without covering with a lid, bring water to a boil until bubbles appear through the rice and water is at same level as rice. (Surface will appear 'pock-marked'.) I

Immediately turn down to low, cover and cook 20-30 minutes. Check to make sure rice isn't sticking to bottom. This will NOT jinx the rice cooking technique. Fluff rice gently with a fork. Remove from burner and let sit 5-10 minutes before serving. This is an unconventional method that Bonnie Stern, Canadian culinary maven advocates and it works. I confess I most often use my rice cooker, one of my favourite appliances. I've downsized to a smaller rice cooker since my children left home.

The same method works for white rice but the ratio is 1 part rice to 2 parts water.

I never bought a rice cooker because I have a problem buying single use items of that size. I'm sure rice cookers can do more, but the name scares me off. I use a 1 to 2 ratio of water to rice. Cup of rice, two cups of water, bring to a boil, add salt, oil or butter if using, stir well, cover, turn heat to low and cook 20 minutes. Turn heat off, open top and quickly fluff, cover and let stand for 5 minutes. If you do the above with a clean kitchen towel over the pot before you put on the lid you'll get a drier more single grain result. By the way, if using stainless steel pots you should wait until you get a boil before adding salt. Unless completely dissolved in water the salt will pit your pot bottoms.