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Brown Rice - Unsoaked - 2-Qt. Pressure Cooker

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“Plain brown rice, if you don't have time to pre-soak the rice, from Kuhn Rikon's instruction manual (15 psi cooker). If you increase the amount, please make sure that you don't fill the cooker over the 1/2 mark. Kuhn Rikon strongly recommends cooking grains on LOW pressure - like steaming it; this prevents burned rice. I have made separate recipes for soaked brown rice and parboiled brown rice because there are differences in the rice:water ratios and the cooking times.”
READY IN:
25mins
SERVES:
6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 12-1 34 cups water
  • 1 cup brown rice, picked over and rinsed and drained

Directions

  1. In the pressure cooker, pour in water and bring it to a rolling boil.
  2. Pour in well-drained rice, stir well.
  3. 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 18 minutes and cook for 18 minutes.
  4. Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). If brown rice is fluffy but there is excess water, drain off the excess water.
  5. Remove lid and serve.

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