1 cup long-grain brown rice
1-3/4 cups water or vegetable stock
1 tablespoon unsalted butter, if desired
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Combine all ingredients in the pressure cooker. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 18 minutes. Release pressure by running cold water over the cover. Let stand, covered, for 5 minutes.