Then I strain out the water (to remove the arsenic), and steam it for another 10 minutes and then let it rest for 10 minutes

The Zojirushi, like most other rice cookers or stovetop will use a slightly higher water to grain ratio (as well as longer cooking time)

I suppose I could try straining out the water and finishing the brown rice in the cooker

Got this for cooking more from home lately and it replaces a $30 unit I gave up on owing to the fact it spewed starchy water everywhere while cooking

I don't know that I'll cook a lot of brown rice in this because I prefer to dump the boiling water because of arsenic in the rice

Whenever I left my rice on warm for more than 5h,my old rice maker made my rice super dry turned into pebbles, but this one even after 15h still keeping the rice as good as it's just cooked