Dinner with friends last night included a plain rice side dish that was the best brown rice I've ever eaten. And that's saying a lot, since I've never met brown rice I'd prefer to white; I make and eat brown rice ONLY because it's better for you. Sandy's rice was moist but not wet, and the kernels firm and separate but not sticky which is in part the pressure cooking and part the olive oil she adds to the cooking water. Salt (actually, a seasoned salt) was the only other ingredient for a balanced, infused flavor.
Her method: 2 cups water, 1 cup brown rice, dollop of olive oil, salt. Bring to a boil, install the lid. Bring up to pressure then reduce heat to med low for 11 minutes. Remove from heat and, as soon as possible, crack the lid to let excess steam escape, and serve. Total elapsed time: under 20 minutes.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov