Your rice probably needed **more water and more time**. Ordinary brown rice often takes **45–55 minutes** at a gentle simmer. A 1.5:1 ratio can leave it short of water in a saucepan; the amount depends on the rice and how much steam escapes. For example, [Bob’s Red Mill specifies 2.5 cups water per cup of long-grain brown rice](https://www.bobsredmill.com/recipes/how-to-make/basic-preparation-instructions-for-long-grain-brown-rice).

For your next batch:

1. Follow the water ratio on the packet, measuring rice and water by volume.
2. Bring to a boil, cover with a tight-fitting lid, then immediately reduce the heat to a **very gentle simmer**.
3. Cook for the packet’s stated time, keeping the lid closed.
4. Turn off the heat and leave covered for **10 minutes**, then fluff.

A vigorous simmer or a loose lid could explain why yours dried out early. [Lundberg’s troubleshooting guide](https://help.lundberg.com/hc/en-us/articles/6087608341275-Cooking-Instructions) identifies both as causes of crunchy rice.

**To rescue the current batch:** add a little boiling water—start with about ¼ cup per original cup of dry rice—cover, and simmer gently for another 10–15 minutes. Taste and repeat as needed until tender.