• Add brown rice into a large bowl and water to cover. Wash gently with hands, using a swirling motion. Discard the water. Repeat another two times. This will remove the outer starch of the rice. Without this step, the cooked rice might turn out gummy.
• Transfer the rice into a colander on top of a big bowl. Shake a few times, and let the extra water drain out for 5 minutes.
• Transfer rice to pressure cooker and add water. Cover and make sure the pressure cooker valve is sealed.
• Cook at high pressure for 28 minutes. If using an Instant Pot, push “Manual” and set timer to 28 minutes. If using a stovetop pressure cooker, cook over medium high heat until pressure is reached.
• When the rice is done, release pressure using fast release.
• At this point, the rice on the bottom will be moist and fragile. Use a rice paddle (or a fork) to gently fluff the rice by lifting from the bottom. Cover again and let rest for 10 to 20 minutes. This will redistribute the moisture and cook the rice more evenly.
• Once the rice has rested, you’ll noticed the texture is not so wet anymore. Now you can serve the rice.
• Quick tip: rinse your pressure cooker while it’s still warm, and the residual starch will come off easily. Once the pot has completely cooled off, you might need extra soaking time to clean the pot.

Store

• If you don’t serve the rice right away, transfer and spread it on a large plate or tray to cool. (*see footnote 2)
• Once the rice has cooled down (it usually takes 15 to 20 minutes), immediately transfer it into small airtight containers or freezer bags (*see footnote 3). Mark the contents and date on the containers. Store in the fridge for up to 2 days or in the freezer for up to three months.

Reheat

• To reheat frozen rice, transfer it to a microwave-safe container without thawing. Cover and reheat the rice in 1-minute increments on full power, until rice is hot. Fluff the rice occasionally if you’re heating up a large batch, so the rice will be reheated evenly.