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Making brown rice in my rice cooker.

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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.

            1. we have a newfangled rice cooker that has a brown rice setting...the water line for the brown rice is a little higher than the white, so i would suggest adding a bit more water...also, when we cook brown rice, the cooker makes us wait an additional 20 minutes before opening...

              1 Reply
              1. re: soypower

                I usually soak the brown rice ahead of time as they plump up a bit and tend to be moister after cooking. My rice cooker also has settings and indications for cooking different types of grains, and the brown rice does require more water and time to cook than white rice. I also let the rice steam for a while in the cooker after it is done to keep it moist.

                Once I was in a hurry and cooked the rice using the quick setting. The rice looked pretty similar to my usual brown rice, but it dried up more quickly and was less fluffy.