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Mar 10, 2008 04:33 PM

Making brown rice in my rice cooker.

I'm assuming it's possible, but I've never done it before.... Do I have to soak the rice overnight (I seem to recall my mom doing that) prior to cooking?

If it makes any difference, I'm using jasmine brown rice from Trader Joe's and a no frills Zojirushi rice cooker.

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  1. This might not help you because I have a really old rice cooker where you add water outside the pan but I make Trader Joe's jasmine brown rice like white rice, only I double the amount of water on the outside so it doubles the cooking time. I'm not sure how it would work with a fuzzy logic machine.

    1. Go for it! It's the same as making white rice, but you add more water and wait longer.

      I have a no-frills rice cooker, and I make brown rice all the time. I especially love brown basmati rice. I usually don't even rinse it. I add the same amount of water that I would if I were cooking it on the stove - usually 3 parts water to 1 part rice, but it depends on the rice.


      1 Reply
      1. re: AnneInMpls

        I second this. 3x works for me, too.

      2. Because they're all a little different follow the directions that should accompany the cooker, but the suggestion so far are good.

        To get a nice nuttiness first dry pan roast the rice.

        1. If you soak overnight, you don't have to double the water. I did notice, however, that cooking brown rice in our rice cooker made it burn out faster, but then again, it might have been the rice cooker.

          1. It can be done. Brown rice needs more water than white rice. Soaking overnight is not necessary, but I think it shortens the cooking time a bit as the rice absorbs some of the water.