Any Recommendations for Brown Rice?

We only eat brown rice at home, and I like it a bit better when I cook it in half water/half broth, or add a bit of butter and garlic salt while it's cooking.

Costco has a pre-cooked brown rice/quiona mix that my kids really like. Cooks in the mircrowave in a couple of minutes (depending on how much you are making). Add a little butter - YUM!

I basically cook white rice and put in some brown rice (10:1 ratio but you can adjust to more). When cooked, the brown rice is usually more crunchy than the white rice, but the amount is small and it gives a nice crunchy texture to the rice overall. I usually just buy a Californian grown brown rice. I've also substituted with multi-grains in my white rice in the same ratio as the brown rice. I get them in Whole Foods and mix them up (barley, oats, quinoa, millet, wheat germs, flax seeds, etc.).

I'm Korean so we get our brown rice at the Korean market but some supermarkets carry Asian brands in the Asian aisle I believe. We just use any sort of medium grain brown rice. Never noticed a difference depending on brands. Brown rice tastes pretty similar to white so if you're finding that it's too hard (why some people don't like it), its probably b/c you're not cooking it long enough. I used to just throw mine in the rice cooker and thought for the longest time that brown rice was just cardboard-like. Turns out I was eating it half-done! lol. I had to buy a more expensive rice cooker that has the option of cooking brown or white b/c brown takes much longer.

I started by subsitituting brown rice in my fried rice, dirty rice, in soups, spanish rice. Any rice dish where you wouldn't normally have a pile of white fluffy rice on your plate. They don't even know it's brown rice once you've doused it in soy sauce!

I like the Trader Joe's brown rice and the costco brand brown rice. I'm Filipino and have rice at least twice a day, so it is really important for me to have the good kind. One thing I also try is to mix brown rice with white rice.

We also use Lundbergs. When it's on each plate and hot, we grate fresh parmesean cheese on top, add a dash of sea salt and a drizzle of olive oil. Worth a try.

Be sure you're cooking it long enough.

I LOVE brown ricee mixed half and half with barley. Use anywhere you'd normally use rice! (My absoulte favorite is a nice cheesy casseolre with ham and brocolli!)

It might be the way you cook it. I've tried all brands and basically just buy what's on sale as long as it is labeled "Product of USA". I heard somewhere that imported brown rice may have too much residual pesticide.
Basically, it takes longer to cook brown rice. On my rice cooker, if I cook brown rice, I add an extra cup of water. E.g. the rice cooker comes with a cup that you use to measure the rice which correspond to the lines on the cooker for how much to add water. I've found that I put water up to the 8 cup marker for 7 cups of rice and it comes out perfect! You'll have to play around with yours. Also, I soak the rice in water for 3 to 5 hours before cooking.
Lately, I've been using the Shirakiku brand. I found this at Costco and most asian markets.

I squeeze lemon juice on brown rice that is a bit card board-y. It gives it some flavor. For kids you can mix in a little apple sauce.

I second the motions for Uncle Ben's steam in the bag instant brown rice when you're in a rush. When you're not, I second the motion for mixing long grain wild rice in with it and cooking it in broth instead of water. When you're in the mood to go all out, here is a recipe my family loves: lightly saute chopped carrot, onion, and celery in a pan until it just begins to get translucent and browned. Add in fresh minced garlic and a mixture of 2 parts brown rice to 1 part pearled barley and 1 part long grain wild rice (ie: 1 cup brown rice to 1/2 cup each barley and wild rice, for a total of 2 cups rice mixture), continue to saute in pan until rice & barley get slightly browned. Add in water, 1 package of powdered mushroom gravy mix, and 1 packaged of sliced crimini or baby bella mushrooms. Bring to boil, reduce heat to one or two notches above low, cover tightly, and let it simmer for 55 minutes. Remove from heat, fluff with fork, re-cover, and let continue to steam for another 10 minutes before serving. This recipe gives the rice so much flavor. The long grain wild rice adds a crunchy texture, and the barley acts kind of like a thickener that creates a creamy background to all the rest of the ingredients. Our family used to have a box or two of Rice A Roni on the table EVERY NIGHT with dinner, and now with this recipe hasn't touched Rice a Roni in over two years.

We also use Lundbergs and use organic chicken broth in place of the water and sometimes I add butter (depends on what we are eating it with, for more or less flavor).

Sounds like you're working on a New Year's resolution? :)
We eat a lot of brown rice and I prefer medium grain, the kind you can buy easily at an asian supermarket or Whole Foods. I definitely don't like brown basmati rice.
It's really important to rinse the rice to get some of the bitter bran flavor off. To do this you put the rice in a bowl, add some water, stir briefly, then dump most of the water out (I sieve it through my hands). Rub the grains gently against each other and swirl it around through your hands. Then rinse with more water and repeat a few more times. It doesn't take long when you get used to it and it does improve the flavor.
We also use a rice cooker to make the rice and I think that improves the texture.

just to add, make sure you rinse the rice first.

We used Lundbergs brown rice. It has a nice nutty flavor. If you are used to white rice, it might take a little while to get used to the brown rice. We all prefer the brown rice now as it actually has flavor.

We've used Success (the brand) boil in a bag brown rice. My kids, who are typically very picky, love it, and my husband and I (who aren't picky anyway) don't mind it either. It's a little wetter than I like my rice, but that's a small price to pay since it's extremely convenient/quick to fix it, and it gets such a good reception from the kids.

Trader Joe's has precooked, frozen packets of brown rice. It doesn't seem quite as "brown" as some. Give it a shot.

My husband isn't a brown rice fan either. I find he's more agreeable to a brown/wild/white rice blend. Lunardi's market carries several rice blends. I have also started using Quinoa instead of rice some of the time. This is an ancient grain with loads of protein. It's easy to cook in about 20 minutes (vs 45 min. for brown rice). The flavor is more neutral than brown rice, yet it's really quite tasty. Better yet, my husband loves it!

I agree with Kristin (and others), Trader Joe's has boxed brown rice (comes with three packets) that is frozen and does not have such a brown rice taste. :)

There are SteamFresh packets for brown rice that I use.
You can also buy boxed Uncle Ben's style.

I'm the only one that eats it around here, so the single serving Steamer packs work best for me.