This is an old Chinese method of cooking rice and it works regardless
of the amount
of rice used. Just remember the "first knuckle rule" and things
should work well. I
don't add salt to mine, but I don't imagine that it would cause any
problems. I've never
cooked brown rice this way, but I imagine it would work if you doubled
the steaming
time. Another easy way to get perfect rice is to buy one of those
Japanese rice cookers.
They run around forty bucks and are really quite good at what they do.
I'm using onea
made by Hitachi that works very well.