Brown rice in a rice cooker

Ingredients

• 2 supplied rice-cooker cups long-grain brown rice (about 300 g)
• Water to the 2-cup brown-rice line, or the manual’s brown-rice ratio
• ¼ teaspoon fine salt, optional

Use the listed quantities. Rice-cooker cups are 180 ml; Spoon measurements are standard measuring spoons.

Method

1. Check the manual for the minimum and maximum brown-rice batch size. Brown-rice capacity can be lower than white-rice capacity.
2. Rinse rice under cool running water and drain. Place in the inner pot, level the surface, and add water to the brown-rice line for 2 cups. Add optional salt.
3. Close the lid and select brown rice. Allow around 60–90 minutes; some programs take longer because they include soaking. Do not interrupt the cycle just because white rice normally finishes sooner.
4. After the cooker signals completion, rest for 10 minutes with the lid closed. Fluff gently from the edges toward the middle.
5. Taste a few grains. If firm and dry, add a little hot water and finish cooking as your manual allows. If slightly wet, leave on the permitted keep-warm setting briefly, then fluff again.