Grandma Mauer's Baked Brown Rice

1 cup long grain brown rice (preferably organically grown)2 cups water (good-quality, fat-free, beef or chicken broth, may be substituted)1 teaspoon salt (omit if using salty broth)Place oven rack in center position. Heat oven to 350 degrees.Add rice to wire mesh strainer, place in a moderately deep bowl, fill bowl with cold water two or three times, until clear.Drain and add very warm (120 degrees) water and soak rice for 3 to 4 minutes; then drain.Add 2 cups water and salt, or broth (do not add salt) to a small saucepan and bring to a boil. Remove from heat and pour into 8-inch round or square, oven-safe dish. Set aside.Place an 8- or 9-inch heavy skillet over medium-high heat. When hot , add drained rice to skillet and stir constantly until rice turns a medium, butterscotch color and starts to move around the skillet on its own. Be careful not to burn rice. Add rice to dish of water, stir and cover.Bake 50 minutes, remove from oven but do not uncover until ready to serve. Once cooled, rice may be refrigerated.Serves eight; makes about 4 cups.Nutrition values per 1/2-cup serving (made with water): 85 calories (7.1 percent from fat), 0.7 g fat (0.1 g saturated fat), 17.8 g carbohydrate, 0.8 g fiber, 1.8 g protein, 0 cholesterol, 403 mg sodium.