I don't love brown rice, but I also don't hate it if cooked to point. I'd much rather have cannaroli or arborio (not the california Lundberg arborio, which somehow never worked for me) or bhutan red, but I use lundberg short brown rice as a regular, say for burritos; plus basmati, jasmine, and japanese cal-rose. Different rices for different dishes, mostly. There's an italian one I've recently read about, but, eh, too hard for me to get it to try it. I like the rices Lotus Foods packages, pricey as I find them.
The one rice I don't give a hoot about is "wild rice". I realize I'm in a minority on that.
On brown rice, I have for years thought of it as mush, and probably still do, but there is a brown short grain that I can cook to "toothy", see lundberg (a california company) above.
The stuff in my market in boxes taking up the larger part of an aisle, I roll my eyes.