Real brown rice is pretty chewy, as Michael says, especially if
incorrectly
prepared - which is common. (Following package directions for amount of
water and cooking time makes a product I wouldn't eat.)

do tell, dog.....how best does one prepare it?

Obviously a matter of taste, and I wouldn't presume to arbitrate same. I
guess I'm saying that something as versatile as rice can be made to suit
almost any taste, so "correctly" means "as you best like it." For white-rice
eaters, that could mean using at least 50% more water than is usually
recommended, and to "overcook" it slightly - both to soften the rice and
make it slightly more self-adhesive.

Here's what I do: wash the rice, place in a cooker with water, and heat just
to simmer. Then turn off, and wait an hour or more for the water to be
absorbed and distributed. Then add more water and cook. What's happening is
that the rice is then fully hydrated before cooking, which I think makes a
much better product with distinct, soft grains and little surface breakdown.

This is not actually entirely OT, as the detailed solution mechanics of tea
brewing, especially for the first few steeps of gong-fu, have several
processes in common.

-DM

"But how can you trust one who trifurcates bananas?"