Your rice probably needs more time and a little more water. Brown rice’s bran layer slows cooking. A 1.5:1 water-to-rice ratio won’t work for every batch; the variety, pan, lid fit, and evaporation all affect how much water you need.

To rescue this batch, add about ¼ cup boiling water for each original cup of dry rice. Cover and simmer gently for another 10 to 15 minutes. Taste, then add another small splash and repeat if needed. If the bottom has scorched, transfer the unburnt rice to another pot first.

For a reliable method in a covered pan:

1. Rinse 1 cup brown rice, then add 2 cups water and a pinch of salt, or use the quantities on the packet.
2. Bring to a boil, cover tightly, and reduce the heat to a very gentle simmer.
3. Cook for about 45 minutes with the lid on.
4. Turn off the heat and leave the rice covered for 10 minutes, then fluff.

These quantities and timings match [Lundberg’s long-grain brown rice instructions](https://www.lundberg.com/products/organic-long-grain-brown-rice-2lb).

You can also cook brown rice like pasta if you’d prefer to skip measuring an exact ratio. Boil it in plenty of water until tender, starting to taste around 30 minutes. Drain well, return it to the pot, and leave it covered off the heat for 10 minutes. [Saveur recommends this method](https://www.saveur.com/how-to-make-brown-rice/).