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Probably because it's programmed for long-grain white rice, my rice cooker can't seem to handle brown rice without forming a brown crust where the rice touches the pot.
So, after some Googling and averaging quantities and suggested cooking times, here's a pretty much foolproof and quick way to cook brown rice. You need a 15psi pressure cooker. ALL single-setting stovetop pressure cookers are 15psi, which is also the high pressure setting on those with a pressure selector knob.
I've only done this with 2 cups of raw rice, but the quantity shouldn't affect the cooking time.
Throw 2 cups of the aforementioned rice into the pressure cooker with 4 cups of cooking liquid and 2 tablespoons of extra virgin olive oil. If you want a neutral flavor, use plain water and a flavorless vegetable oil. The oil helps suppress foaming.
Lock on the lid, install the regulator, pressure up and let it hiss for 15 minutes followed by a natural pressure drop. Remove the lid and allow an extra 5 minutes for residual liquid absorption.
Main advantages: perfect every time; more intense flavor infusion if you flavor the cooking liquid.
Disadvantage: more cleanup, i.e.: the non-dishwasher-safe parts of the pressure cooker.
Hasn't failed me yet!
So, after some Googling and averaging quantities and suggested cooking times, here's a pretty much foolproof and quick way to cook brown rice. You need a 15psi pressure cooker. ALL single-setting stovetop pressure cookers are 15psi, which is also the high pressure setting on those with a pressure selector knob.
I've only done this with 2 cups of raw rice, but the quantity shouldn't affect the cooking time.
Throw 2 cups of the aforementioned rice into the pressure cooker with 4 cups of cooking liquid and 2 tablespoons of extra virgin olive oil. If you want a neutral flavor, use plain water and a flavorless vegetable oil. The oil helps suppress foaming.
Lock on the lid, install the regulator, pressure up and let it hiss for 15 minutes followed by a natural pressure drop. Remove the lid and allow an extra 5 minutes for residual liquid absorption.
Main advantages: perfect every time; more intense flavor infusion if you flavor the cooking liquid.
Disadvantage: more cleanup, i.e.: the non-dishwasher-safe parts of the pressure cooker.
Hasn't failed me yet!
