Originally Posted by Corey123
This is the first time that I ever heard of rice burning in a rice cooker.
Ditto what Corey said! A rice cooker basically works this way ... it heats up to a max of 212ºF (the boiling point of water) - and as long as there is water in the cooker the temp will not go any higher ... but once the water is absorbed THEN the temp can increase - at which point it shuts off, or goes to the keep warm mode.
RTFM - Read The Furnished Manual
! Brown rice may need a pre-soak - or a liquid increase of about 25% (according to the Tips on Page 3). Also, there is the measuring differences between the cup supplied with the rice cooker vs a standard measuring cup - these are noted in the manual as "Rice Cooker" and "Standard Liquid Measure".
Another problem ... DON'T LIFT THE LID during cooking! When you do - it releases steam and heat - and throws the thermostat off.
Hope this is of some help.