If you want to shorten the cooking time more, you can leave the brown rice to soak a couple of hours, although this may lose some flavor and nutrients. Since the savings are insignificant, we can ignore them.
Put a large pot, better if it is high, to heat on the fire with abundant water, as if we were going to cook pasta. At least six or seven times the volume of rice that we are going to cook. Put the lid on while heating to speed up the process and prevent evaporation.
Meanwhile, put the rice in a bowl, cover with cold water and stir by hand. Rinse, drain and repeat the operation three or four more times. Drain well, discarding all the water.
Optionally, the toasted flavor of the rice can be enhanced sautéing it raw one or two minutes in a frying pan with a little olive oil, over high heat. You can also add some spices to the pan.
When the water in the pot is boiling, add salt to taste, and add the rice little by little only when it boils again. Remove the bottom in case any grain has stuck. Lower the fire to hold a constant, but controlled boiling, and cook for about 20 minutes.
Check the point of the rice; it should already be tender but slightly crunchy in the center, a little al dente, like pasta. If it is raw or very hard, cook for another 2-5 minutes. If it is ready, turn off the heat and drain through a colander. You have to play a bit with time depending on how you like the final texture.
Stir well with a spoon, gently, to discard all the water. Return to the hot but dry pot, and let it rest for 5-10 minutes so that finish cooking and evaporate all excess moisture. Watch well that it does not pass and transfer to a cold source or container to serve.