We've had plenty of threads about white rice, but what does /ck/ do with its brown rice? I've seen plenty of people complain that it tastes like cardboard and therefore should never be eaten, but I've always just assumed that they're using too much water. For white rice I'm certain that the correct ratio is 1.5 times as much water as rice, with a tight lid on the pan, while most people in the west would say 2 times and no lid, so I can only assume that they make the same error for brown. What's /ck/'s ratios?