This reminds me of rice cookers, which seem to work like magic yet are actually crazy simple devices - just a simple thermocouple that shuts the pot off when the temperature reaches above boiling point (meaning there's no more water left to be absorbed/turned into steam).
It's the sort of thing that means that even super cheap rice cookers from the supermarket work great - that's all I've ever used.
i was just saying to a friend that the simple rice cookers (seem to) cook faster and make rice just as well as the fancy models but did not have this explanation in mind to back that up.
I don't know any cooker with a brown rice setting, but this setting should probably first turn the heat on, then turn it down and let the rice sit below boiling point for a while, then turn the heat back on (though not as much as with white rice).
It could still wait for the heat to suddenly rise in order to know when to stop.
For standard long grain white rice, 1 part rice to 1.2 parts water. (Rinse rice until mostly clear water comes out), put on the heat(no lid/cover) until it just starts simmering(and I actually mean the preboil simmering). Heat to extremely low and lid/cover on. Timer for 10 minutes. After the timer goes off, heat off and timer for 12 minutes. Don't open the lid/cover at any stage.
That's how your rice cooker makes absorption style rice, and how you do it in a pot. (Also a ton better than boiled)
Don't need to, if you follow what I said, it will come out perfectly fluffy.
Also note I have made a mixture of multiple types of rice, same way, with no issue.
Honestly I only actually learnt the Asian method about 5 years ago and was kicking myself for not researching it earlier. It's so much better and insanely reliable across different types of rice.
Edit: after it is done I tend to take the lid off, stir it and let sit for a bit to let it air out. That helps a lot.
My method is similar, except that once it boils, I stir the rice once and then simmer on medium high heat until the water level gets down to the surface of the rice and steam pockets (“rice eyes”) appear. Then reduce heat to lowest and cover for 20 min.
Could also be "at boiling point but at a lower power setting".
When at boiling point, each ml of evaporated water takes some amount of energy, it is not just a matter of time. Power at boiling point is basically "boiling rate".
Yes, but brown rice needs to sit in warm water for a while before being cooked. If the water is at boiling point during this time, it will have boiled away before the rice is finished cooking.
The reduced power setting during boiling (relative to white rice) is for the second phase of cooking.
Possibly bowl temperature or some form of cycling? Maybe send an email to zoj's support to ask them? (not all rice cookers have different white/brown settings, but I know they do)
Time isn't a factor here though - it takes longer to cook 10 cups of rice than 5, but it still uses the same setting. As I mentioned, these rice cookers don't use a timer.
Some fancy rice cookers do more than just use a thermocouple. You'll see them advertised as using "fuzzy logic". The brown rice setting uses a lower temperature and takes quite a bit more time than the same amount of white rice. There is also a timer, you can it to have the rice done at a certain time.
The Amazon gods seem to be playing pranks on me at the moment: I use your link to look at the product on Amazon US "Zojirushi NS-TSC18 Micom Rice Cooker and Warmer – 1.8 Liters"
Clicking the link on the page to view the product on Amazon Canada gets me to "Zojirushi NS-TSC18 Micom Rice Cooker and Warmer, 10 cups"
Strange, The US site lists the Liters held while the Canadian site switches to telling me how many cups it can handle.
Fuzzy Logic is actually quite nice when doing heating and balancing using a fuzzy control system. Lotfi A. Zadeh invented it, and I learned it from several books by Earl Cox. Fuzzy Logic is well worth studying.
It's the sort of thing that means that even super cheap rice cookers from the supermarket work great - that's all I've ever used.