Use a rice cooker cup to measure rice. Scoop 2 rice cooker cups of short-grain brown rice and put in a large bowl.
Rinse the brown rice a few times.
Rub the brown rice between hands and rinse with the water several times (It’s called “momi arai” もみ洗い).
Add water to cover the rice and let it soak for 6 to 12 hours (at least 6 hours). Soak extra time during winter months.
Drain and shake off the water completely.
Add the drained brown rice in the Instant Pot or other pressure cooker.
Add the water and evenly distribute the rice in the pot.
Close the lid of the Instant Pot, press 'Manual' and set 20 minutes on high pressure.
Allow the Instant Pot to release pressure naturally for 10 minutes. Then "Quick Release” the pressure. Cover the steam vent with a kitchen towel and twist the valve to cover your fingers.
Open the lid. It’s a success when you see small holes on the rice surface (we call them “Kani Ana” – crab holes).
Fluff the rice using a rice paddle/scooper. Serve the brown rice immediately or transfer to an airtight container and store in the refrigerator for up to a week or the freezer for 1 month.
Rice to Water Ratio and Cooking Time: Depending on the type of stovetop, type/age of rice, and season of the year, rice-water ratio, cooking time, and heat level vary. Please adjust according to your preference.