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

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.

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

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.

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

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

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?

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.

Next step in the evolution is taking them directly from the dryer and throwing them on a freshly cleaned spot of the bedroom floor; bypass the closet and drawer system entirely. You don't leave the house anyway. No one knows that your wrinkled shirt at 7:30am was wrinkled by your first meeting at 9:00am.

The shelf life is the way to live

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

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