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I have a rice cooker with a timer. I put the brown rice in it about 6 hours before it will be done. I find it tastes better after soaking in the liquid for that long. Plus I usually use chicken stock instead of water.
By Roxie M. from Hartsville, SC
When cooking anything in a rice cooker, I always spray the insert with cooking spray. For brown rice, I've had success by adding water up to the next line. For example, when cooking 4 measures of brown rice, I add water up to the line that says 5.
When the cooker is finished (the lever pops over to warm instead of cook), I unplug the cooker and wait at least 30 minutes. This seems to "settle" the rice, especially the grains on top. I open it and stir the rice, and put the lid back on for another 15-20 minutes.
Another important tip I learned from my son is to NEVER wash the insert in the dishwasher. This is especially important with the older, non-stick models (like mine). The dishwasher detergent does something to the finish which causes rice to stick and burn horribly, even if it's sprayed with nonstick cooking spray.
By DottieNM from Central New Mexico
I use my rice cooker for brown rice all the time. I get a 10 pound bag of organic short grain from Costco. I have found that it is better if I add 1/2 a cup more than what the rice cooker instruction book says for "brown" rice. Otherwise it will be a little dry. I think you could even use 3/4 cup more water. It is excellent to substitute this for oatmeal for cereal. We eat it almost daily.
By Anne from Libby, MT
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How does a person cook brown rice in a rice cooker? I have had good success with long grain and basmati, but I think the brown would need to cook for a longer time. Any suggestions?
By Susan M
I have cooked brown rice in my rice cooker. Add a bit more water, that makes the rice cook longer. I always have luck with this! PS spray the pan with PAM for easier cleanup!
I always cook brown rice in my rice cooker. I never really measure but add about a cup and a half more water than white rice and cook for about 45 minutes. I always check after half an hour to make sure I have enough liquid and add more if needed. I either use water with a couple teaspoons chicken base or use broth for a bit more flavor.
I, too, always spray the pan with PAM so it doesn't stick. Some of the newer rice cookers have markings inside for brown and white rice. However, ours is old and doesn't have that. So, for brown rice, I add water to the "next level."
For example, when using 3 measures of rice, the water guideline on the side of the pan says "3" (assuming 3 measures of white rice). When using brown rice, I add water to the "4" guideline. This works great for me.
P.S. I've also learned to cook wild rice separately (not with any other rice or grain). Otherwise, by the time the wild rice is cooked, the other rice is mush.
1 cup of rice + 1.5 cups of water
2 cups of rice + 3 cups of water
3 cups of rice + 4.5 cups of water
The instruction book for my rice cooker gives the proportions of water to rice for the various varieties of rice. I usually cook short grain sushi rice, so I can use the provided rice measuring cup and the water level lines in the bowl. But when I cook brown rice, I refer to the manual. Actually, I made a copy of the page with the proportions for brown rice, and I have it tucked away in a kitchen drawer so it's easy to find. I've noticed the instructions for brown rice are for smaller amounts, and that brown rice makes more of a mess of my cooker (spatters through the vent hole of my lid).
Add more water to it. I did have the same problem before, I found out that I need to put more water than regular white rice and press the button at least 2 more times than the regular white rice.