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.
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.
Technology Connections explains rice cookers: https://youtu.be/RSTNhvDGbYI
TLDW: they turn off when their temperature goes above 100C
Exactly. The brown rice won’t be cooked all the way before the water is evaporated if I use the same ratio as white.