In a container, add dry brown rice and 1 cup water. Stir rice and water for 15-30 seconds; then drain water. Repeat this "washing" of the rice a total of 2 or 3 times until water runs clean. Or add rice to a mesh colander and rinse for 1 minute under running water.

After the final wash, add rice to container and add enough water to cover rice by 1 inch. Cover and refrigerate for 6-8 hours or overnight. Drain soaked rice and use fresh water for cooking.

Stovetop Method: To a pot, add soaked rice and 1 cup water. Bring to a boil, reduce heat to low, and add lid. Cook for 20 minutes, testing for tenderness at 15 minutes. Drain any excess water.

Electric Pressure Cooker Method: To electric pressure cooker, add soaked rice and 1 1/4 cups water. Add cooker lid, set to sealing position, and cook on high pressure for 14 minutes. Allow for a full natural release. Turn off "keep warm" setting if cooker defaults to this setting. Turn lid to "open" setting to ensure all pressure is released before removing lid.

Serve immediately. Cover and refrigerate any leftover rice for up to 4 days, or freeze for longer storage.