You probably need **more time and a little more water**. Brown rice’s bran layer slows cooking, and **1.5:1 isn’t a universal ratio**: the variety, pan, lid fit, and evaporation all affect how much water you need.

For a reliable covered-pan method:

1. Rinse **1 cup brown rice**, then add **2 cups water** and a pinch of salt—or follow the packet’s quantities.
2. Bring to a boil, cover tightly, and reduce to a **very gentle simmer**.
3. Cook for about **45 minutes**, keeping the lid on.
4. Turn off the heat and leave 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).

**To rescue your current batch:** add about ¼ cup boiling water per original cup of dry rice, cover, and simmer gently for another 10–15 minutes. Taste and repeat with a small splash if necessary. If the bottom has scorched, transfer the unburnt rice to another pot first.

If you’d prefer to avoid measuring an exact ratio, **cook it like pasta**: boil in plenty of water until tender, drain well, then return to the pot and leave covered off the heat for 10 minutes. Start tasting around 30 minutes. [Saveur recommends this approach](https://www.saveur.com/how-to-make-brown-rice/).