What kind of brown rice are you trying to make with it?

Our rice cooker is fine with the Japanese varieties (as well as some of the rice sold as round grains grown in Spain or Italy - the Calasparra Balilla X Solana from Murcia is our preferred kind for making Japanese style brown rice), but we do soak the grain for at least 5 hours first... most of the time.

Brown basmati is completely different and if you use the same quantities of water the machine recommends for brown rice with the basmati it turns into mush. I'm much less knowledgeable about the finer points of basmati but I find that, when using the brown kind, soaking for at least half an hour and then cooking it with the white rice water volume and cooker setting seems to do the trick. Brown basmati rice and white basmati rice don't seem to need as much of a variance in water quantity as the white and brown round grain varieties do.