The next time you cook brown rice, add the smallest dash of cumin. Not too much — you don't want it to dominate the naturally-great flavour of brown rice (I'm coming back to the fold; white rice is just too plain for me these days).
But seriously, folks. A tiny bit of cumin, and a quarter to a half of a bouillion cube crumbled into the water before it boils.
It will end up being... hmm... I'm not going to say a "taste explosion," but you'll never quite look at rice the same way again. I know I won't.
Speaking of flavour... you got the flava!