this post was submitted on 04 Mar 2026
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IDK about different settings on the cooker having an effect (mine is super simple and has only two settings: on and off) but if I tried making brown rice with the ssme ratio of water as white, I would end up with uncooked rice.
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.
They turn off when they get above 100C, when all the water is absorbed/evaporated.
Not sure what your point is here, but as per the other replies to the one you replied to that just doesn't work well for all different kinds of rice. So my completely uninformed thoughts right now are that brown rice needs a longer time with hot water to get to the point we consider cooked. The way a rice cooker works, if they all do like you've said, makes the water evaporate too quickly so it it doesn't get enough time to get into the core of the rice kernels of some kinds. And I'm sure it's too much for other kinds where you end up with overcooked, too sticky or even like porridge like, rice.