Failproof brown rice in a pressure cooker! It’s perfect every time!
- 2 cups brown rice
- 2 1/2 cups water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Use the sauté setting to heat the olive oil for 2-3 minutes. Add the rice and stir for 30 seconds. Add water and salt. Use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher), then allow the pressure to release naturally (don’t use the release valve) for 5-10 minutes. Fluff with a fork. Leftovers freeze beautifully for later use.