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A comment on the question about brown rice making a mess in old rice cookers has me wondering:

Is there a proper way to cook brown rice in a mechanical (one button) rice cooker, or do you need a ‘fuzzy logic’ one that can regulate the temperature better?

Currently, I pre-soak the brown rice for about an hour (but don’t rinse again after that soak), and add extra water (well, less rice as I’m using a tiny “3 cup” cooker, which is 1.5 measures on a standard sized rice cooker, so I use about 1/2c brown rice but let it soak, then fill water to line 3)

The water foams up and will come out the vent hole while it’s cooking.

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    Are you getting a bad result, overcooked or undercooked?
    – GdD
    Jan 24 at 15:00
  • @GdD Good result, just messy because of the foaming
    – Joe
    Jan 25 at 13:43
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    That's how it works. If you make brown rice in a pot, it also foams.
    – FuzzyChef
    Jan 25 at 21:28

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