Pressure Cooker Brown Rice

Prep: 1 min. Cook: 20 mins. Total: 21 mins. Serving: 2.

1. Pressure Cook the Brown Rice: Place 1 standard glass measuring cup of brown rice (200 g) and 1 cup of water (250 ml) into the pressure cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 15 minutes (please see tips for your own preference). Turn off the heat and allow a 5 minutes rest time and then do a Quick Release by turning the venting knob to the venting position. Open the lid carefully.
2. Serve: Fluff with a fork. If the rice is a bit wet, let it rest a bit for the moisture to escape before serving.

Notes: Rinsing rice: If you rinse the rice before cooking, be sure to drain well and ensure the water-to-rice ratio is accurate (roughly reduce 3 tablespoons from the 1 cup of water). Leftovers Storage: Let leftovers cool completely before storing in the fridge.

Pressure Cooker Brown Rice Experiment (5 batches tested):

• Test 1: 1 cup brown rice, 1 cup water, High Pressure 10 min + 5 min Quick Release → a bit too crunchy and chewy.
• Test 2 (recommended): 1 cup brown rice, 1 cup water, High Pressure 15 min + 5 min Quick Release → very similar to an Asian rice cooker, fully cooked & chewy.
• Test 3: 1 cup brown rice, 1 cup water, High Pressure 20 min + Full Natural Release → very similar to Test 2.
• Test 4: 1 cup brown rice, 1 1/4 cup water, High Pressure 15 min + Full Natural Release → additional water produced a softer texture.
• Test 5: 1 cup brown rice, 1 1/2 cup water, High Pressure 15 min + Full Natural Release → even softer than Test 4 and slightly watery; extra water also diluted some of the nutty flavor.

Conclusion: The preferred texture is Test 2 – fully cooked & chewy. If you like softer brown rice, follow Test 4's ratios & methods.