I have been cooking regular white Basmati for years and have perfected the method to get it to perfection (solid, tender, not mushy).
Recently, I decided to try brown Basmati because I heard brown rice is healthier. I first tried cooking it the same exact way as white but, once the water was all evaporated, I realized the rice was still really hard and needed to cook more, so I added more water. After the second addition, the rice was alright but also turned mushy and grains stuck to one another. I think it takes 50% more water to cook than white Basmati.
Typically, what I do with white is I bring 3.5 coffee mugs of water to a boil with 1.5 tsp of salt and some oil to prevent sticking to the pot. Note I am not using a rice cooker. Then I add 1.5 coffee mugs of rice and reduce the fire just down to where only very small 2-3 bubbles are coming at a time. That gets my white Basmati to perfection. I used 5 mugs of water with brown rice, the rice finally got necessary tenderness but also was mushy.
I understand that brown rice is much better for you but the biggest reason I am so much in love with Basmati is the texture, long grain and being able to cook it yet each grain can be separated. If I can't learn to cook brown Basmati like that, I might just go back to white.
Can anybody hint how to achieve the same texture with brown Basmati?