Bob Dietz wrote:
>

> A rice cooker doesn't work by time, it works by temperature. As long as
> there's still unabsorbed water, the temperature can't go over the boiing
> point. As soon as the water is absorbed, the temperature rises quickly and
> the cooker "knows" to shut off. This works for any kind of rice.
>

When I make brown rice in a rice cooker, I make it with the same amounts
of water I would cooking it on the stove. Ditto with white rice.
blacksalt