A rice cooker is just so easy and hassle free. I bought mine for $3 at a thrift store, and it’s great. With brown rice, I just need to make sure that I use slightly more than double the water that I would use for white rice and it works every time. Glad your brown rice turned out well!

I included the Mexican Skillet recipe I talked about last week too, if you’re interested!

Brown rice needs slightly more water then white when it cooks so:

When making brown rice in the rice cooker I will do the standard 1 part rice to 2 parts water, but then when the cooker ‘pops’ ie: goes from cooking to ‘warming’ I add some hot water — and let it sit on the ‘warming’ setting till the water is absorbed by the rice — this makes the rice much more ‘fluffy’ – about 5-8 min. Also by adding the water it helps to keep the rice from sticking to the rice cooker. Shorter time if boiling water is added, longer time if hot tap water is used.*

I wish I could tell you exactly how much water I add, but I just sort of eyeball it! Sorry.

I made the switch from white rice to brown many years ago, but still keep white rice for specific recipes.

I’ve also cooked red and purple rice in the rice cooker — these two also need extra water added, and yes that is the natural colours for those two types and it makes an interesting change for the children. If you mix white rice with either their colours will be absorbed by the white so if you want separate colours don’t cook them together.

I wish I could tell you exactly how much water I add, but I just sort of eyeball it! Sorry.

*And due to the burned pot issue, I have an electric water kettle that turns off automatically after it comes to a boil. This sits on my kitchen counter and is used many times during the day – hot water for quick oatmeal, tea, instant coffee, don’t want to wait for water to boil on the stove for pasta …. etc.