Instructions: Her recipe states:
Heat the oil in the cooker. Saute the rice until lightly browned, stirring frequently, about 1-2 minutes. Turn off the heat and stir in the boiling water (watch for oil sputtering), flavoring options, and salt if using.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 15 minutes. Turn off the heat and let the pressure drop naturally while the rice steams in the residual heat for 10 minutes. Reduce any remaining pressure with a quick-release method....If the rice is not sufficiently cooked, stir in a few Tbsp. of boiling water if the mixture seems dry, and replace the lid.

Simmer over very low heat for another minute or two, or until done.

P.S.: 2 cups of brown rice, 3 1/2 cups boiling liquid, 1 tsp. salt

(optional) yields 5 cups

NOTES : "...and find that with preparation time cut down to 25 minutes... To avoid foaming and to reduce the possibility of rice sticking to the bottom of the cooker, saute the rice briefly in a tablespoon of butter or oil before adding the boiling water. This gentle toasting also enhances the flavor and prevents the rice from clumping together."

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