On Aug 25, 8:59*am, Doug Freyburger > wrote:
> Manda Ruby > wrote:
>
> > The rice cooker I bought with multiple feature was useless for brown
> > rice.
>
> I don't understand this. *Rice cookers use a thermostat to
> determine when to turn off. *Once the liquid water has
> disappeared it turns off, done. *As long as you use the
> correct ratio of water to rice the rice cooker will work just
> fine every time for every type of rice of other grain.

I don't like the way my tice turns out when cooking with that rice
cooker and that's that. Actually, I don't like the way white basmatic
turns out when cooking with that rice cooker either.


>
> I suspect that's the problem you're having - Every rice
> cooker I've seen has included water ratios for white rice
> but not for brown rice. *If it comes out too crunchy from
> the rice cooker, increase the water in the water to rice
> ratio and try again. *Lather, rinse, repeat until it comes
> out correct once. *At that point you'll know how much
> water to add per brown rice and the problem will be
> solved permanently.
>
> PS Anyone who has already done the experiment and
> wrote it down please post. *I did it many years ago and
> I have since lost the written ratio. *I don't have enough
> brown rice these days to redo the experimental sequence.
>
> PPS This should work for other grains. *Oatmeal will work
> in a rice cooker but having done that once I figured it was
> not worth the extra effort. *Making barley in it should work
> fine once the water ratio is determined by experiment.
> Having steamed barley instead of rice is not bad on
> occasion.