From Pat Barger:
To make perfect brown rice, which is good freshly cooked, refrigerated or frozen:
In a dry sauce pan, toast the rice as if you were popping pop corn. Shake the pan to swirl it around over medium heat until it starts to pop and brown slightly. Be careful to not burn it.
Add very hot liquid, be careful because it will sort of geyser up when it hits the hot pan. Bring to a boil, reduce heat to a strong simmer, cover and cook until the liquid is absorbed– usually about 30 minutes.
One cup of rice with 2 cups of liquid will make about 3 cups of cooked rice. You can use any liquid of your choice– I generally use water because I may not know how some of the rice will be used and can season it later.
To reheat cold or frozen rice, sprinkle with a little water, cover and MW until hot.
This method of cooking reduces the time it takes to cook brown rice and produces a grain which is not sticky and does not clump, even after freezing. Since brown rice is infinitely more nutritious than white or instant rice, I strongly recommend it.