Fill a big pot with lots of water (at least 5 cups of water per cup of rice) and set on high heat to bring to a boil.
While you wait for the water to boil, pour your brown rice in a fine-mesh metal sieve.
Rinse thoroughly, until the water runs clear.
When the water is boiling, add the rinsed rice and give it a good stir. Set a timer for 22 minutes. Stir occasionally and reduce the heat a little if needed to prevent overboiling.
When the timer goes off, taste the rice. It should be "al dente" - tooth tender, but not completely soft. Cook for an extra minute or too if it's still too firm. Taste again.
Turn off the heat.
Working with your fine-mesh metal sieve, drain the rice. Immediately return it to the hot pot. Do your best but don't worry about removing 100% of the water.
Cover but keep the pot off the heat. (Residual heat from an electric element is OK.)
After 15 minutes, fluff with a fork. There, you have it: perfect rice!
Divide into family-sized portions and refrigerate what you'll eat this week, and freeze the rest. (Remember to label your container!)