My old rice cooker used to have a special setting for Genmai, but I didn’t really eat that much brown rice. When that one kicked the bucket I got a brand spanking new one but didn’t think about the brown rice setting. It’s been over a year and a half since I bought it, now I wanted to try eating brown rice again and have now realised it doesn’t have that setting.
Can I get away with just soaking it overnight then just cooking it on the normal white rice setting? Please let me know if you have any experience of this.To be honest I don’t really know what special thing the brown rice setting actually does, does it steam it hotter/longer?
5 comments
Doesn’t the bowl part have a measurement in how much water you should put in per cup of genmai? If so put the correct amount of water and should be fine.
I have a brown rice setting on my rice cooker but honestly just use the white rice quick setting most of the time and I’ve never had a problem.
When I make brown rice in my rice cooker, I add an extra cup of water (i.e., 2 cups of brown rice = 3 cups of water) and it turns out fine. No need to soak it overnight.
I cook it on the normal/sushi rice setting, usually without soaking. The quick setting is not enough time but might be fine with soaking. (It it matters, my rice cooker is a niceish model but almost 15 years old.)
I have a one button rice cooker and I just double the amount of water and let it sit after the button turns off a bit longer than I would with white rice. Usually with white rice I would open the lid within 10 mins of the light turning off, to get rid of the extra moisture and make the individual rice pieces more ‘separate’ and eat it maybe 5-10 mins later. With brown rice I don’t do this because they tend to be crunchy, I’ll let it for about 15-20 mins after the light turns off.