BT: A good Scoutmaster would know to thread the rice on pine needle skewers. i think it's in the Euell Gibbons manual.
But listen-- I read this on Google. A variation of this may work with a propane stove since you can keep the water at a boil and watch the pot as it cooks:
Perfect Brown Rice
(adapted from Saveur
brown rice (whichever type you prefer)
water use at least four cups of water for every one cup of rice
salt to taste
Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat
. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isnt extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.