Instant Pot

Brown Rice (a la Naomi)

This is the method S worked out for brown rice specifically; it suits us.

Ratio: 1 cup rice to 1 1/4 cup water (yes, really)

Dump your rice and water into the metal pot; it can be sitting inside the IP already

I know you plan on extra. I don’t know how much, but don’t ever fill the metal pot above the 2/3 mark if you’re going to bring it up to pressure. (That would be a LOT of rice, anyway.)

Put the lid on and lock it in place. Make sure the steam release switch is slid towards the back.

Push the pressure cook button so it turns on.

Ignore the rice button; set the timer for 20 minutes. Make sure the pressure is set to high.

It will start to come up to pressure and kind of make huffing and puffing noises. That’s fine! This takes a variable amount of time, but is not instant.

Then it will click and be at pressure; the timer will count down the 20 minutes.

It will make a series of beeps after 20 minutes. At this point you could manually release pressure; there are recipes that call for this, but I feel it’s best to avoid it unless a recipe requires it, because steam will come out in a huge rush and be a scalding hazard. Anyway, wait 10-20 minutes after the timer goes off, and try taking off the lid. If the pressure has released all the way naturally, then you’ll be able to remove the lid. Otherwise, wait a few more minutes and try again.

Stir the rice, and do rice things to it.

Benjamin's Numbers: 8 cups rice & 10 cups water