Perfect Pressure Cooker Brown Rice
- 1 cup brown rice, rinsed until water runs clear
- 1 cup water
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
- Mix rinsed brown rice and water in the inner steel pot of a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Multigrain and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure. Leave lid sealed on cooker for an additional 5 minutes after the pressure has vented.
- Fluff rice with a fork. Stir vinegar, oil, and sesame seeds into rice to serve.
Brown rice is less refined than white rice and is unpolished, with only the husk of the grain removed. It is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese. It is also high in fiber.
What others are saying
George Delamea says:
I was a little skeptical of the 1:1 ratio of water to rice, but went ahead because I'd not done rice in a pressure cooker before. It works! AND the grains were evenly tender. The sesame flavors were nice for the dish I made to go with it (orange chicken), but even before those additions, I knew I had a new rice technique, at least when I'm not othewise using the pot to make dinner!
Jen the Mighty says:
Solid brown rice recipe with some great kick from the vinegar and sesame oil. Done quickly in the pressure cooker, as opposed to forever it used to take with my fancy fuzzy rice cooker.
Sam Dalton says:
This was a delicious brown rice recipe. Generally, brown rice is pretty bland, but this was nothing short of amazing. The toasted sesame seeds and oil was a great addition.
Laura Griffin says:
This brown rice was very good! I made it to go with Asian-inspired shrimp and beef with vegetables. The rice vinegar and sesame oil gave it great flavor. It's so quick and easy with my pressure cooker too!
Hector Jonass says:
Thank you so much for this! We tend to use brown rice and far too often the rice isn't quite done by the time we're eating, which is frustrating because brown rice takes so long! I made this last night and it was perfect and ready for dinner when I needed it. (comment on rice only, without the vinegar, seeds, and oil).
Maureen Dougherty says:
While the flavor was good, I thought it was too al dente. I added a half cup of boiling water and heated in the microwave for 5 minutes while I cooked Sesame chicken. Both turned out well.