I did find brown rice in bulk at DAC (the local vegetable market) and decided to cook it at home on my stove which works well. I washed the rice in a bowl, letting the chaff rinse off, then toasted the rice alone in a hot pan until it smelled like nuts and the water had evaporated. Then I added 2 cups of purified water for each cup of rice, in this case I was using three cups of rice so I used only 1 1/2 cups of water for each cup of rice (4 1/2 cups water). I let it come to a boil, covered the pot with two layers of paper towel, put the lid on, and reduced the flame as low as it would go. There I left it, WITHOUT STIRRING ONCE, for 45 minutes, then let it sit without heat for another 10 minutes. The result was perfect. I was a little doubtful of my thin bottomed pan, but with a little care all turned out just fine.
I let it cool and placed all 12 cups of cooked rice in a large ziplock bag in the refrigerator for the night. I had decided to saute some vegetables and add black beans at the Clinic the next day. Unfortunately, on arriving bright and early at the Clinic I discovered that the stove was gone! I guess this bodes well for future cooking sessions. It had been sent out for repair and hopefully a functioning appliance with a flame higher than 1/4 inch will reappear in good time, but for Friday morning all I had to offer were small Yucatanian bananas for the clients to break their fast. This is Mexico!