From Lora Brody's PLUGGED IN

BROWN RICE
Yield 6 servings

Select long-grain brown rice if you like your rice on the fluffier side, although brown rice will never be as fluffy as its white cousin.

1 cup brown rice, rinsed
1 teaspoon salt - or to taste
3 cups water or vegetable broth

Mix rice and salt together with water or broth in the rice cooker and let soak for 30 minutes before cooking.

Press Start and cook until grains are fluffy and separate and liquid is absorbed - 35 to 40 minutes. Check the rice during the last 10 minutes of cooking to ensure that it doesn't overcook or burn. Stir with a fork before serving.

Variations:
Add uncooked diced onion and/or other vegetables to the rice and broth before cooking.Gladys/PR - There's the brown rice - but I'm not sure which chicken you meant from the ones I listed - Chicken-Apple Quiche; Chicken Congee; Chicken Stock (or soup); Thai chicken Soup. Let me know.