Rice – Cookware and methods for large quantities of rice

I don't know that type of rice, but it sounds like it ran out of liquid before it was done. Some types of rice can be done in about 10m, some take over half an hour. My tricks for risotto like dishes are:

• wash the rice to remove loose starch
• taste regularly so you can intervene as needed,
• avoid stirring as much as you can (you can stir a few times to avoid burning),
• fry the rice with the onions before adding water,
• add liquid in small batches until it's done.

Try it with a few small batches to get the hang of it. It could very well be the wrong type of rice, so you may want to try other brands.

The basic differences between white and brown rice is explained below (as written here):

An important first question to ask about all rice-and for that matter, most foods-is how much it has been processed. In the case of rice, processing usually involves milling and polishing. The outermost layer of rice, called the hull, is removed to make brown rice. Brown rice is rice with the whole kernel intact and the kernel is still surrounded by all layers of bran.

To produce white rice, the bran layers of the rice have to be milled off. Most of the rice germ is also removed during this abrasive grinding process. At this point in the process the rice is called milled, unpolished white rice. Finally, a wire brush machine is used to remove the aleurone layer that remains on the rice. This step is called polishing. As polishing is not an all-or-nothing process, semi-polished rice may still contain parts of its aleurone layer.

Additional information about brown rice (here):

[Brown rice] has a mild nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the germ—which is removed to make white rice—contains fats that can spoil. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.

So, because they are processed differently and have different parts of the grain intact or removed, your method of cooking is going to vary.

I have used this method of cooking brown basmati rice with pretty good success. It includes washing the rice a number of times prior to cooking and adding salt. This method advises adding oil after the cooking process, but I typically add it into my rice while it cooks, or even sauteeing the grains in oil then adding water to the pot to cook.

It is also suggested that leaving your brown rice to soak for 15-20 minutes (and sometimes even longer) can be beneficial as well.

All of that aside: if you're looking to stick with a flavor and texture similar to that of white rice then brown rice may not be your thing. I know that as a jasmine rice eater I do not particularly care for the texture of brown (even brown jasmine). As mentioned above it does have a "nutty" flavor and is "chewier" regardless of how well/properly it is prepared. It changes the flavor and feel of every dish I serve it with. Just a heads up.