How To Make Long Grain Brown Rice In a Zojirushi Rice Cooker
Cooking perfect long grain brown rice can be a challenge, but a Zojirushi rice cooker takes the guesswork out of the process. Today I demonstrate how to achieve fluffy, evenly cooked grains every time, whether you’re preparing a simple side dish or pairing the rice with a flavorful Summer Vegetable Curry.
Why Use a Zojirushi for Brown Rice?
- Precision heating: Zojirushi models use fuzzy logic to adjust temperature and cooking time automatically.
- Consistent results: The “brown rice” setting ensures the tougher hull of brown rice is fully softened.
- Convenient features: Keep‑warm, timer, and menu functions let you plan meals in advance.
Ingredients (2 cups of dry rice)
The recipe below uses the standard Ingredients 2 cups of long grain brown rice, which yields about 4 to 5 servings.
- 2 cups long grain brown rice (e.g., jasmine or basmati brown rice)
- 2 ¼ cups water (or the amount recommended by your Zojirushi model’s measuring cup)
- ½ teaspoon salt (optional)
- 1 teaspoon olive oil or butter (optional, for richer texture)
Equipment Needed
- Zojirushi rice cooker with a “brown rice” or “multigrain” setting
- Measuring cup that comes with the cooker (or a standard US cup)
- Fine-mesh sieve or colander
Step‑by‑Step Guide
- Rinse the rice. Place the 2 cups of rice in a fine‑mesh sieve and rinse under cool running water for 30–45 seconds. Swirl the grains with your hand until the water runs clear. This removes excess surface starch and prevents gummy rice.
- Soak (optional but recommended). For a softer texture, soak the rinsed rice in fresh water for 20–30 minutes. Drain well before cooking. Soaking also shortens the cooking cycle on the Zojirushi.
- Measure the water. Transfer the rice to the inner cooking pan. Add 2 ¼ cups of water, or follow the water‑level marks inside the pan that correspond to the amount of rice you are using. If you prefer firmer grains, reduce the water by 1–2 tablespoons.
- Add flavorings. Sprinkle the
