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For 2 people I usually cook 2 cups of rice each day thats enough for 1-2 meals depending on how hungry you are and a enough left over to make soft rice breakfast porridge the next day.

I like best to wash and soak my rice the night before, that gives it a better texture, makes it even easier to digest and means that it is ready to cook as soon as I am!

I make a different variation everyday, here a few combinations to try:

75% short grain brown rice
25% sweet brown rice

80% short grain brown rice
20% barley

70% short grain brown rice
20% sweet brown rice
10% adzuki beans

70% short grain brown rice
10% sweet brown rice
20% dried chestnuts

and of course 100% short grain brown rice!

In warmer weather I often change the short grain brown rice (or a portion of it) for medium or long grain brown rice.

1. So whatever combination you choose place it in the pressure cooker and run cold water into the pot, till about half way full.
2. Swirl the water and grain gently and then strain out the water.
3. Repeat once more or until the water runs clear.
4. Now if you used 2 cups of grain try using 3 cups of water.
5. Place on a medium flame.
6. When the water begins to bubble add two small pinches of sea salt, put the cover on and bring it up to pressure.
7. Once the pressure is up turn the flame down to its lowest setting, maybe even use a flame deflector and now time your rice for 50-55 min.
8. When the time is up turn off the rice and either allow the pressure to come down by itself or run the pot under cold water.
9. Remove lid and gently with a wooden rice paddle transfer the rice, scoop by scoop to a glass or ceramic bowl.
10. Gently fluff the rice as you put it in the serving bowl otherwise you end up with one solid sticky mass!
11. Use a sushi mat to cover.
    

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