For the past 2 years, I've never, ever ever cooked brown rice like I get it in a restaurant. Fed up, yesterday I went to the Asian grocery store I frequent, and when the 75yr old lady with the 20lb bag of rice in her cart wheeled by the rice cooker section, I asked her which one.....she pointed. I bought. came home with a Nojurushi NS-ZCC10 Last night, got out my brown rice. followed the directions to a T..... - Measured out 2 cups per their cup measureing. Rinsed the rice in a strainer, put it in the rice cooker, filled it with water to the '2 cup' line....set it to brown rice and when the little song played, I opened it up, and it was just as mushy as it would have been had I cooked it on the stove. is it just a matter of using less water? I'm using Carolina brand brown rice, going to pick up a new brand from the Asian grocer today. I'm using just water, and just rice. no oil, butter, or anything. ANyone have this or a similiar rice cooker and cook brown rice that couldn't be used for patching holes in my foundation?