"Phil Sandler" > wrote in message
om...

See intersersed answers

> So, my questions:
>
> 1. Would the sausage affect the way the rice came out?

No, or at most a very minor effect.

> 2. Does cooking rice with broth vs. water make a difference?

No

> 3. Should the rice "puff up" like white rice does (it didn't)?

No

> 4. Do you think I need to add MORE water? Everything I read says 2
> cups water for 1 cup brown rice.

If by "crunchy" you mean the rice was undercooked, yes.

> 5. Is it possible to add TOO much water?

Yes. But rice cookers work by sensing when the water is almost all gone and
then switching into warm mode - so too much water would result in mushy
rice.

> 6. How long should I soak the rice before cooking?

Soaking is not needed.

> 7. Should I wash the rice (or is that the same as soaking)?

Yes. With white rice washing helps remove starch leading to a less sticky
result. With brown rice the starch is not a problem but washing is a good
idea simply for cleanliness.

> 8. Would a better rice cooker (one with, say, fuzzy logic) make this
> an easier experience for someone who knows very little about food and
> cooking?

It's possible - but you should be able to get decent results with any rice
cooker once you have figured out the details.

Be aware that old stale rice can affect the results.

--
Peter Aitken

Remove the crap from my email address before using.