Here’s the method that I use to cook perfect brown rice and it works every time.
This amount serves 2-4 people.
Measure out half a pint of brown rice into a jug. This method is for normal brown rice, not quick-cook type. If you’re using quick-cook rice, follow the instructions on the packet.
Pour the rice into a sieve and rinse well in cold water until there is no starch coming out of it.
Put into a saucepan and add 15fl oz of boiling water. Stir once to make sure the water is covering the rice. Bring back to the boil.
Turn down the heat to a simmer and put a lid on the pan.
Simmer without stirring for perhaps 55 minutes, checking from time to time to make sure it doesn’t boil over (turn down the heat), and to check when it is ready. Rice is ready when all the water has been absorbed. Carefully put a spoon down into the rice and check that there is no water left. Don’t stir the rice whilst it is cooking, or you may have a clogging problem.
Fluff the rice briefly with a fork, and you should have perfectly cooked rice, which runs freely and doesn’t clog.