Ethan Chlebowski did a video on rice in https://youtu.be/IjjdAheuNKs where he cooks rice sous vide to determine water ratios and cook times. There are more details in the companion blog post at https://www.cookwell.com/education/video-companion/rice-cooking-fundamentals-4-methods

For brown rice in an on/off rice cooker, try doing 1:1 + 0.5 cups of water for evaporation.

TL;DR/W: When cooking different types of rice sous vide, they all absorb water in a 1:1 ratio. The only difference is how long it took to cook through (white long grain is less than brown or wild, for example).

So, the deciding factor is how much the cooking method evaporates water in that time. Sous vide can't evaporate water, so it's still 1:1 but other methods need more water. Rice cookers are pretty consistent, so it's easier to calculate the additional water for evaporation. For white rice, it's about 0.25 cups for evaporation while brown rice needs about 0.5 cups for evaporation because it cooks longer.

There are more details in the video/blog post about other methods, like boiling rice similar to pasta

This is what I was thinking. Like I need at least 20% more water for brown rice.

I use the same ratio, 1:1, but for brown rice I start it with boiled water.

Modern dyes and detergents fixed this. It was a problem decades ago.

brand new pair of jeans or something like that I'll separate it for a load or two

Maybe grow some cojones instead?

One line of detergent, one line of color safe bleach, cold cycle, extra rinse. Everyone in the pool together. All of my outer clothes (flannels, dress shirts, pants, polos) get air dried. Everything else is tumble dry low.

I don't think I own anything white except my socks, and I dont give a shit about those.

Yeah, that Zojirushi has enough computers in it to adjust to most user mistakes. And anyone spending the money on one would know that.

You know it's a premium rice cooker when the alarm sound is a music jingle. My microwave wishes it were that sophisticated.

Zojirushi makes decent stuff - at least the couple items I have from them have been working well for the time I’ve had them.

All any rice cooker does is simmer the water till it has all evaporated. They don't have a different setting for white or brown rice. Brown rice needs more water to cook. The picture is just a lie.

I think they sense the temperature of the metal, so after it plateaus at boiling point it knows when all the water is absorbed because the temperature starts rising again.

Let me introduce you to Technology Connections report on the matter: https://www.youtube.com/watch?v=Limpr1L8Pss

That depends. Cheap bullshit microwaves just have a preloaded time and power level, but microwaves with humidity sensors inside will run based on that when you use the popcorn button. Sometimes there are other buttons that make use of that sensor too.

But yeah, you're really best off throwing it on like 4 minutes and standing there waiting for the popping to trail off and then manually stop it, usually like 3 minutes in. Depends on your microwave wattage.

It works well, so long as the size is right.

I bought my first ever rice cooker today after seeing this thread and your comment and the video.

Important update: I just made rice while also watering my plants and the rice was perfect and warm. Why didn't I get a rice cooker 20 years ago?

They’re both so much simpler and yet more complex than I had previously conceived them to be. Also, knowing how they work, there are a shit tone of things you can cook in a rice cooker that would turn out perfectly.

First Community reference I've spotted on Lemmy, props.

It's yogurt for when you're on the go!!

I can hear those commercials as if they were yesterday.

The shelf life is the way to live