Prep 5 mins
Cook 14 mins
Plain brown rice, if you have taken the time to soak the brown rice for best results. 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 (actually "MEDIUM" pressure of 10 psi per Miss Vickie, but K-R has only 2 settings so one is HIGH of 15 psi, and the other is LOW of 10 psi) so the rice won't burn on the bottom; it's more like steaming. I have made separate recipes for unsoaked brown rice and parboiled 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. Updated 4/10/14: made with 2 cups rice and 4 cups low-sodium chicken broth in K-R Duromatic Top 3-L pressure cooker; added second burner grate after pressure was reached and had few adjustments to make (my stove runs hot). It took about 7 minutes for pressure to fall completely. There was a little unabsorbed liquid left, which I cooked off at Simmer setting. Note that using 10 psi is less likely to clog the safety valve.
- 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 (actually "MEDIUM" 10 psi per Miss Vickie, 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 12 minutes and cook for 12 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.