Hope your maiden voyage with brown rice went well. I am somewhat of a brown rice fanatic. I have probably cooked close to 7-8 thousand pots of rice in my life. While some people may achieve good results using a rice cooker I have found that the heat is set too high, which makes you have to add way more water than I like.
For many years I would never measure. Just put rice in pot, add water, pinch of salt, and cook. I would wait until the aroma from the pot was just right and voila, perfect rice. This method takes a lot of practice and you must watch the pot very closely.
Now I like to just set and forget until done, so I now use the following formula:
1 volume (whatever you cook) of brown rice
1.5X the volume of rice - water (I know 2/1 is more common)
pinch of salt.
Bring to full boil, then turn to low simmer for 50 minutes. Done, perfect.
It is easy, especially if you have a preset simmer setting on your stove. You may have to adjust the time to fit your stove.
Best wishes for the New Year!