Ingredients:

  • 2 cups (400g) long-grain brown rice
  • 2 ½ cups (600ml) water
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) fine sea salt

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold running water for 30-60 seconds, scrubbing the grains gently with your hand until the water runs clear to remove excess surface starch.
  2. Add the rinsed rice, water, olive oil, and salt to the inner pot. Stir once to ensure the rice is evenly submerged.
  3. Secure the lid and turn the steam release valve to the 'Sealing' position. Select Manual or Pressure Cook on High Pressure and set the timer for 24 minutes.
  4. Once the timer beeps, allow the pot to sit undisturbed for a 10-minute Natural Pressure Release (NPR). After 10 minutes, carefully vent any remaining steam.
  5. Open the lid and use a fork to gently fluff the rice, lifting from the bottom to incorporate any remaining moisture.