Hi, how does one cook brown rice in a rice cooker

I dont think they are designed for cooking brown rice... is there a trick, like soaking it overnight first ??

Something off the net if it helps.

http://www.stevepavlina.com/blog/2007/03/h...ook-brown-rice/

And a rice cooker recipe,

Rice Cooker Brown Rice

Prep: 5 min, Marinate: 30 min, Cook: 35 min.

* 1 cup brown rice, rinsed

* 1 tsp. salt, or to taste

* 3 cups water or vegetable stock

Combine all ingredients in rice cooker and let stand 30 minutes before cooking. Turn on rice cooker and cook 35-40 minutes, or until liquid is absorbed. Fluff with a fork before serving.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

I've seen some high-end rice cookers that have settings for white rice, brown rice, and porridge/jok. I think one had a sticky rice rice setting, too. One of those could be a solution if the expense isn't out of the question.

My guess for cooking brown rice is that you'd need to use substantially more water to increase the cooking time enough.

We cook brown rice only, and do it in a very basic rice cooker.

No need to pre-soak, but it does no harm either.

Remember that the determining factor for softness/chewyness in

rice cooking is the amount of water you add to the cooker.

I like it softer, so I add more water (about 2 1/2 c. water per cup

of brown rice). Experiment til it comes out the way you like it.

However much water you start with,

the cooker will boil until the water is gone.

Asians cook rice with no salt at all added, the curries having plenty

of saltiness.

Cooked brown rice in a blender with soy milk=a cheap and very

yummy cereal. Make a blender full, and it will keep in the fridge

for four days or longer.

Enjoy!

Something off the net if it helps.

http://www.stevepavlina.com/blog/2007/03/h...ook-brown-rice/

cheers, i bookmarked it.

I've seen some high-end rice cookers that have settings for white rice, brown rice, and porridge/jok. I think one had a sticky rice rice setting, too. One of those could be a solution if the expense isn't out of the question.

My guess for cooking brown rice is that you'd need to use substantially more water to increase the cooking time enough.

I've got one of those high end rice cookers (recommended) but I wont be lugging it to Thailand. Funny thing is, it uses less water to cook than white rice - 1.5 cups of water to 1 cup of brown rice, while the white uses 2 cups of water. Cooking time is doubled though.

We cook brown rice only, and do it in a very basic rice cooker.

No need to pre-soak, but it does no harm either.

Remember that the determining factor for softness/chewyness in

rice cooking is the amount of water you add to the cooker.

I like it softer, so I add more water (about 2 1/2 c. water per cup

of brown rice). Experiment til it comes out the way you like it.

However much water you start with,

the cooker will boil until the water is gone.

Asians cook rice with no salt at all added, the curries having plenty

of saltiness.

Cooked brown rice in a blender with soy milk=a cheap and very

yummy cereal. Make a blender full, and it will keep in the fridge

for four days or longer.

Enjoy!

great, ill give that a go.

Something off the net if it helps.

http://www.stevepavlina.com/blog/2007/03/h...ook-brown-rice/

cheers, i bookmarked it.

I've seen some high-end rice cookers that have settings for white rice, brown rice, and porridge/jok. I think one had a sticky rice rice setting, too. One of those could be a solution if the expense isn't out of the question.

My guess for cooking brown rice is that you'd need to use substantially more water to increase the cooking time enough.

I've got one of those high end rice cookers (recommended) but I wont be lugging it to Thailand. Funny thing is, it uses less water to cook than white rice - 1.5 cups of water to 1 cup of brown rice, while the white uses 2 cups of water. Cooking time is doubled though.

We cook brown rice only, and do it in a very basic rice cooker.

No need to pre-soak, but it does no harm either.

Remember that the determining factor for softness/chewyness in

rice cooking is the amount of water you add to the cooker.

I like it softer, so I add more water (about 2 1/2 c. water per cup

of brown rice). Experiment til it comes out the way you like it.

However much water you start with,

the cooker will boil until the water is gone.

Asians cook rice with no salt at all added, the curries having plenty

of saltiness.

Cooked brown rice in a blender with soy milk=a cheap and very

yummy cereal. Make a blender full, and it will keep in the fridge

for four days or longer.

Enjoy!

great, ill give that a go.

add more waters the trick