Electric Pressure Cooker: Add brown rice and and 1 1/4 cups water (300 mL) to your pressure cooker and stir. Add oil, if desired. Use the Pressure Cook setting at high pressure and cook for 20 minutes. Allow a natural pressure release for 10 minutes. Open the pot and fluff with a fork.
Stovetop: Add brown rice and 2 cups (480 mL) water to a small saucepan. Add oil, if desired. Bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Remove the pan from the heat and let rest, covered, for 10 minutes. Fluff with a fork.
Once cooled, store rice in an airtight container in the fridge for 4 to 5 days.To reheat: Add rice to a microwave-safe bowl. Add a couple ice cubes and cover the bowl. Heat on high until hot (time will depend on volume of rice).
• This makes about 3 cups of cooked rice. Feel free to scale up or down as needed. I usually cook 1 ½ cups of rice for myself.