700 ml (or 400 ml if using 2 rice cooker cups of rice)
Gently wash the brown rice and leave to soak in the appropriate amount of water (as listed) for 1 hour. Add the salt just before cooking.
Begin heating the pressure cooker. Heat on the highest temperature until it starts to whistle, then reduce to low heat and cook the rice for 20 minutes.
Turn off the heat. Let the rice steam in the cooker for about 20 minutes while you wait for the pressure to drop.
Your glossy, chewy brown rice is ready.
If you won't be eating the rice straight away, place a dish towel between the pot and the lid to prevent the rice from getting soggy. Ideally, transfer the rice to a 'ohitsu' (wooden rice serving bowl) if you have one.
Use the leftover brown rice to make onigiri for the next day. Before you shape the onigiri, microwave and lightly sprinkle with salt. For the filling, I recommend honey-flavored pickled plums.
Brown rice made in a pressure cooker tastes great even after it goes cold. Onigiri made from brown rice are very filling. People always tell me they look delicious, and everyone loves them!
Story Behind this Recipe
I wanted to try making delicious rice in the pressure cooker I had just bought, so I came up with this recipe! It's easy and can be made quickly.
You will probably want to make minor modifications to this recipe. For one, whether you have a gas or indiction stovetop will make a difference (I have an induction stovetop). Try it out with your pressure cooker and adjust the time and water to your device. If you'll be cooking the rice in the morning, it's okay to soak it overnight.