Brown Rice Preparation  

1. Put a pot on the stove
2. Fill the pot with brown rice (I usually eye-bawl it)
3. Add boiling water
4. Cook the rice until it is 50% cooked. (I taste test because time varies. The outside should be somewhat soft while the inside should be hard but it doesn’t be hard to bite through. If the rice splits open then it is too cooked)
5. Drain water from rice (don’t let it sit in the water for too long as it will hydrate the grain too much)
6. Place 1 or 2 paper towels on dinner plates
7. Add rice to the paper towels
8. Spread out the rice
9. Let the rice dry. (wait until the water towels are dry)

Jar preparation

1. Clean glass Jars
2. Use a knife to stab a hole in the lid
3. Cover the hole with micropore tape
4. Fill the jars with rice until ¾ full
5. Close the jars (The jars shouldn’t be completely closed)
6. Cover the lid of the jar with aluminum foil
7. Use a rubber band to secure the tin foil

Sterilizing the jars

1. Place two paper towels on the bottom of the pressure cooker
2. Place the jars in the pressure cooker
3. Add boiling water to the pressure cooker. (I fill mine up 2/3 of the way)
4. Put on the lid
5. Put stove plate on high heat
6. Wait for the pressure to build up
7. Pressure cook for 90 mins