Brown rice needs more water and time because of its bran layer. Use about 1 cup rice to 2–2.25 cups water. Rinse briefly, then bring rice and water to a boil with a pinch of salt and a splash of oil.
Reduce heat to low, cover, and simmer for 35–45 minutes until water is absorbed and kernels are tender. Turn off heat and let rest, covered, for 10 minutes to finish steaming.
If grains are still chewy, add a few tablespoons of hot water and continue cooking a few minutes. For nuttier flavor, toast rice in oil briefly before adding water.