I have a Cuisinart rice cooker which works fine for Asian dishes (especially now I've been to Thailand and Vietnam and realised that the rice is supposed to be slightly sticky).
I'd like to cook brown basmati in it, but there are no instructions as for the volume of water to us. I am assuming you need to use more, as it takes longer to cook. Does anyone have any guidance?
Also, when cooking regular basmati for Indian dishes, how do I get the grains to separate like they do in restaurants? My parents (who are English but spend half the year in Sri Lanka) boil their rice in lots of water and then drain and pour over a kettle full of boiling water, but I'd rather use my rice cooker. Do I need to add oil or butter?
Help me Chowhounds!