Last night I prepared one of the stuck-pot rice recipes (with lentils and raisins) offered in last week's NY Times dining section. I loved the result: the rice was just tender, still a bit chewy, and firm.
The method is pretty basic: boil rice for 5 minutes, drain and then cook slowly on the stove with a small amount of water for about 30 minutes. The pot lid is lined with a dish towel to catch condensation. The texture is similar to that of baked rice, but this is more energy-efficient if nothing else is being baked.
Has anyone else tried this with plain rice? How might it be adapted (in terms of time and volume of water) for brown rice?