this time i used room temperature water. i used two cups brown rice that i rinsed prior to putting it in the rice cooker, 5 cups of water and 10 tbsp. chicken bullion. when it was done there was still some water left and the rice was slushy with the water. when i put it in the strainer and rinsed it, it looked like there was gravy in it. do you think i used too much bullion? the bullion water says 1 tbsp. per cup of water.
so some of you guys are saying that you can put brown rice in a rice cooker and it will come out unclumped and it will stay unclumped in the fridge just like white rice? what brand of brown rice are you using? can you tell me the exact steps you take and how much water you use?