I don't use a stove much anymore lately, but when i do, brown rice is one of my staples.
For my soups and rice in general, i often make a mix of this, both for taste AND extra nutrition. Mix together primarily parsley flakes, a good italian seasoning blend, kelp powder, a wee bit of nutritional yeast, and a good land based natural salt (like real salt, himalayan, etc). I add it towards the end of cooking it because i've heard that cooking with salt can reduce vitamin content. Italian seasoning obviously isn't for nutrition but just taste. The other ingredients sans salt are pretty nutritionally dense--especially kelp powder--very nutritionally dense for the weight and i find great addition for soups taste wise, but hey i'm a bit strange..
For rice, i like Trader Joes quick cook organic basmati rice--takes about 10 minutes to cook fully. They explain the process on the package. Essentially they scratch, roll, and roughen up the rice grains first, then steam it, then dry it.
I'm not sure, but i think some companies may just preboil and then dry it. pre boiling, if done wrong, can take out a lot of the nutrition if there is excess water which is wasted.
Sometimes i precook the rice with minimal water (to make sure there is none left at the end) and then dehydrate myself. A little tip for dehydrators that involve smaller and/or stickier foods. Take a piece of parchment paper, cut to size of your tray, fold it up a number of times and take a pin and poke some holes in it. Smaller or stickier food goes on the parchment paper, and the little holes help to speed up the process vs having it on a completely solid surface. I have a rectangular dehydrator so this is easier for me.
Cost wise, it would be more cost effective to buy a large bag of rice at a place like Costco, soak the rice overnight or a bit longer to reduce cooking time, cook most way and then cook/dehydrate as per above suggestions.