Recently I opened the 25 pound bag of Cahokia brown rice and cooked some for the first time. Turned out wonderful. Question: Has the rice been partially milled to remove some of the bran? Or just naturally has a very light color? I was surprised and delighted at the nearly white color and delicate flavor. My husband noticed the pleasing aroma as it was cooking (I lost my sense of smell years ago. I'm 74).
Perhaps my Bain-Marie method of cooking rice helped create extra good results. No sticky pot to wash. I like it better than a rice cooker appliance. On the stove top I create a water bath/steam bath. In a large pot I put about 1/2 inch to one inch water (I use distilled) and a wavy metal disc sometimes called "no boil over" or other heat-proof disc such as canning jar lid or ring, in the bottom center. Then I put a medium size (7 or 8 cups) heat-proof glass bowl on the disc. In the bowl I put 1 and 1/2 cups rice and 2 and 1/4 cups (or a little more) tap water. Cover the big pot (not the bowl!) with a proper lid that will trap the steam over/around the bowl. Bring big pot to boil to create steam then turn down heat somewhat to keep a gentle steam going. Cooking time is about the same as recommended on the Cahokia bag or a little more time if you want the grains to puff open. Don't let the pot boil dry but if it does the rice won't burn or get stuck hard and crusty like in a pan.
After serving, for the remaining rice, I have a lid that exactly fits the bowl. Into the fridge it goes. No sticky pot or appliance container to wash. There are "set it and forget it" automatic appliances but I keep going back to the steam bath.