All the suggestions posted above are great. Here's how I make brown rice:
Put 2 1/2 times as much water as rice in a pot. (I usually make 1 cup brown rice and add 2 1/2 cups water.)
I let the rice soak in the water NOT ON THE HEAT for a few hours. It just sits on the stove, on a turned-off burner.
After a few hours, I turn the heat on high and bring the water/rice mixture to a boil. Then I turn it on low and put the lid on. Leave the lid on, and never ever ever lift the lid while the rice is cooking. In fact, the Chinese believe it's bad luck to remove the lid from cooking rice. Since I am just too curious by nature, I usually cook my rice in a pot that has a glass lid. That way I can see the rice without lifting the lid.
I let it cook on low for 45-50 minutes. I turn the stove burner off, and do not move the rice. I let it sit undisturbed for about 15 minutes or more. It will still be plenty warm when it's time to be served. Then I fluff with a fork and serve. It comes out perfect every time.
(I've never lived in a high altitude location, so I wouldn't know how to adjust the cooking times.)