How to Pressure Cook Different Types of Rice Part II ~ Brown Rice

How to Pressure Cook Different Types of Rice Part II ~ Brown Rice is a general information guide based on my research and testing for debunking the mystery of how much liquid and fat to use when pressure cooking different types of rice grains as well as a reference for cooking times and steam release methods necessary for desired results.

According to Wayne Gisllen’s, Professional Cooking, 7th Edition (pg 639), Brown rice, unlike white,” has the bran layer of the grains left on, giving it a light brown color, slightly course, crunchy texture and nutty flavor. It is available as short, medium or long grain. It takes about twice as long to cook as white rice.”

Because I’m a nerdy food geek, here’s some interesting thoughts:

Cooking Rice in General

In conventional methods of cooking particular varieties of rice, the package instructions tell you to cover the rice with a lid. Why? Because without the lid, the liquid escapes the pot/pan faster than it is absorbed into the rice. Without a lid, your rice may be left dry, hard and only partially cooked because the liquid is gone before it was able to penetrate the rice grains. (Quora)

Pressure Cooking Rice

A pressure cooker not only has the lid covering the rice but it has a seal and nothing escapes the pot (when properly in place). The temperature of the contents come to 244 degrees F. when at full pressure (11.6 psi) *see note, whereas on the stove the temperature can only reach 212 degrees F. That’s why cooking times are dramatically decreased when you use a pressure cooker for rice or anything else. Increasing the temperature when cooking and not allowing any liquid to escape while doing so results in your rice being fully hydrated when you have the correct amount of liquid to rice ratio. (Quora)

* Note: Check your pressure cooker’s user manual for specifications on temperature and psi capabilities. The Instant Pot IP-DUO80 (the model used in my tests) has a working pressure of 10.2 ~ 11.6 psi and reaches 239 degrees F. ~ 244 degrees F. when at high pressure. Your brand may work differently and this may reduce or increase the times needed for pressure cooking brown rice.

Rice/Liquid/Fat Ratios

Getting the correct amount of liquid to rice and fat ratio from the package of rice you’re using is smart thinking. Aside from my test results (that have so far shown this to be true), here’s why I believe this:

I could not find medium grain brown rice at my local grocery. So, I called a company, well known for their excellent rice products to inquire about this particular size of brown rice. In that conversation with the company’s consumer assistant, I learned that most companies test their products over and over, on an on going basis. The directions you see on the back of the package are what is recommended by that company, given their test results and preferred outcome.

Good to know, huh? I mean, if those directions are the result of a team of people testing the product a bazillion times, I think it’s safe to trust them. Besides testing their products, I imagine there’s a ton of research involved as well.

In my opinion, that only leaves one more question for us pressure cooking hounds. How long should brown rice be pressure cooked, right? That’s what I’m attempting to answer with my tests. I am using the Instant Pot IP-DUO80 7-in-1 Programmable Electric Pressure Cooker to conduct these tests.

My Test Results

1. Short grain
2. Sprouted short grain
3. Long grain

To test the each type of brown rice, I simply followed the instructions on the packages for the amount of liquid and fat to add. For guidelines on the time needed to pressure cook and what steam release method to use, I based my guesstimates on my first set of rice tests. (See part I ~ White Rice)

Since brown rice takes twice as long to cook as white, according to Gislen (pg 640) I simply doubled the amount of pressure cooking time for the size grains I was testing. Using commonly available brown rice grain varieties, here’s my breakdown and results from tests I did on each type:

Short grain brown rice has small round kernels. In processing, the husk is removed from the grains but the bran layer is left in tact. Gislen (pg 640)

Short Grain Brown Rice

The package directions for short grain brown rice call for a 1:1.75 ratio of rice to liquid as well as 1 tablespoon of fat (oil or butter) per cup of rice. So, 1 cup of rice, 1 3/4 cups of liquid and 1 tablespoon of oil or butter. It only takes 6 minutes to pressure cook at high pressure and the best steam release method is 10 minutes of natural steam release.

This is how short grain brown rice should look when finished. Notice the texture is separate grains that have a nice firm hold. Short grain brown rice has a heavier chew than white.

Short Grain Brown Rice

Sprouted short grain brown rice ~ the same as short grain brown rice but further processed by way of germination for better digestibility. (See this post for more information on sprouted brown rice)

Sprouted Short Grain Brown Rice

The package directions for sprouted short grain brown rice call for a 1:1.75 ratio of rice to liquid and no fat (oil or butter) per cup of rice. So, 1 cup of rice, 1 3/4 cups of liquid and no oil or butter. It only takes 6 minutes to pressure cook at high pressure and the best steam release method is 10 minutes of natural steam release.

This is how Sprouted Short Grain Brown rice should look when finished. It’s a little lighter in color than regular short grain brown rice. The grains are separate and have a lighter mouth-feel (less chewy) as well.

I wanted to point out that even though there was no fat added to the rice and liquid, (because I followed what the package instructions said) there was no sticking to the bottom of the pot for the sprouted short grain brown rice.

Long grain brown rice has long slender kernels and are lighter in color and texture than the short grain.

Long Grain Brown Rice

The package directions for long grain brown rice call for a 1:1.75 ratio of rice to liquid as well as 1 tablespoon of fat (oil or butter) per cup of rice. So, 1 cup of rice, 1 3/4 cups of liquid and 1 tablespoon of oil or butter. It only takes 6 minutes to pressure cook at high pressure and the best steam release method is 10 minutes of natural steam release.

This is how long grain brown rice should look when finished. The grains, like the short grain and sprouted short brown rice are separate. It has less of a chew than the short grain varieties.

In conclusion for How to Pressure Cook Different Types of Rice Part II ~ Brown Rice, I leave you (dear readers) with a general guide/printout for pressure cooking brown rice. Be sure to take note of your product’s package instructions for rice, liquid and fat amounts needed to get the desired results in your pressure cooked brown rice. Note that different brands may vary for instructions.

Pressure cooking times and steam release methods for each category (short grain brown, sprouted short grain brown and long grain brown) in general will be similar, if not the same as the varieties I used.

If you are planning on combining ingredients such as vegetables or meats in your recipe, you will need to adjust accordingly, as each element adds factors (like moisture content) to consider. My best advice is to try a recipe that gives specifics and adjust according to your own taste. Trial and error is the name of the game in figuring out tried and true, tasty to you pressure cooker recipes.

Have a beautiful day and as always, keep it delicious!

Till next time ~ much love, Connie

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