Why cooking times for rice are different in different locations
Humidity and altitude both can have very large effects on cooking times and methods, especially with methods that are moisture-sensitive, like baking, braising, etc.

In your case, since the altitude difference is negligible, the rice is probably being affected by the ambient humidity; in Indiana, the rice is in a less humid climate and will thus be drier; it will require more water than rice which is stored in a naturally wetter climate like Louisiana. The difference in cook time could be either due to a difference in your stove's efficiency in heating the water, or possibly due to drier rice being more efficient at absorbing water, I'm not sure (and can't find any real references either way).

I live in a place which is high in altitude (around 4800 feet/1460 m) and very dry (it's classified as a desert), so I have to heavily adjust any recipe involving rice, baking, etc to use more moisture and often cook longer (boiling rice I usually add about 25% more water and it takes about 25% longer, sometimes more, than the instructions specify).

Generally, if you move from one climate or elevation to a very different one, you have to experiment a little to figure out how to adjust for your specific circumstances.