Serves: 5

To reduce foaming, melt 1 tablespoon butter in cooker and stir in grains to coat before adding water. Never fill the cooker more than half full, and if the grains are underdone after pressure release, simply cook conventionally for a few more minutes.

Grains (1 cup)/Approx. Time with natural pressure release

Amaranth/4 min (1-1/2 to *1-3/4 cup water)
Barley (3 cups water)
-hulled/35-40 min
-pearled, pot/16-20 min
Brown rice/25 min (1-1/2 to *1-3/4 cups water)

Buckwheat/4 min (1-3/4 cup water)
Kamut/40-50 min (3 cups water)
Millet/12 min (1-3/4 to 82 cups water)
Quinoa/1 min (1-1/2 cups water)

Risotto/6-7 min (2-1/4 cups water)
Rye berries/25-30 min (3 cups water)
Spelt/35-45 min (3 cups water)

White rice/5-6 min (1-1/2 to 1-3/4 cups water)**
Wild rice/22-25 min (3 cups water)
Wheat berries/35-45 min (3 cups water)

*Recommended water for jiggle-top pressure cookers.
**Stir in 1/2 tsp. salt, if desired. For 2 cups dried rice, use 3 cups liquid, 1 tsp. salt. For 3 cups dried rice, use 4-1/4 cups liquid, 1-1/2 tsp. salt. For 4 cups dried rice, use 5 cups liquid, 2 tsp. salt.

More Recipes from the Cook'n Under Pressure Cookbook:
Basic Rules of Pressure Cooking
Guidelines for One-Pot Meals
Making a Foil Sling
Pressure Cooker Troubleshooter
Pressure Cooking Fruits
Pressure Cooking Grains and Rice
Pressure Cooking Meat and Poultry
Pressure Cooking Vegetables
Pressured Cooking Legumes and Beans