Prep 5 mins
Cook 8 mins
Plain parboiled brown rice, from Kuhn Rikon's instruction manual. From my Kuhn Rikon instruction manual (15 psi pressure cooker). If you increase the amounts, do not exceed the 1/2 full mark on your pressure cooker pan. Kuhn Rikon strongly recommends cooking grains on LOW pressure (8 psi) so the rice won't burn on the bottom; it's more like steaming. I have made separate recipes for soaked brown rice and unsoaked brown rice, because there are differences between the rice:water ratios and cooking times. If you have a different brand cooker, please consult your manual for recommended cooking time. Personally, I was very disappointed by Uncle Ben's parboiled brown rice (and I grew up on Uncle Ben's Converted White Rice), but I love the nutty brown rice taste of premium brown rice (using one of the other recipes). Before you decide that you "hate" brown rice, be sure to try a premium brown rice.
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 6 minutes and cook for 6 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.