For my 4 qt. Presto, I use 2 cups of brown long grain rice and 4 cups of water with about 1/2 to 1 t. salt. Bring to a boil on the stove top, put on cover, locking in place, place the pressure regulator on top and stand by as pressure begins to build. When the rocking regulator indicates to me that the cooking pressure has been reached, I lower the heat to maintain that pressure and set the timer for about 13-15 minutes. When time is up, I turn off the heat and let the pot cool down naturally. When the pressure has left the pot, I open it up, let the rice cool a bit, then package up into single serving plastic bags for freezing.
My manual says to put the water and grain in a bowl in the pressure cooker, cover with foil, set the bowl in the cooker and put 2 cups of water in the pot. I don't find this practical in a 4 qt. cooker, so I've never done this. Follow your cooker's manual for cooking grains until you feel confident trying your own methods. Always make sure you have enough liquid in the cooker to generate the steam needed.
Often with grains or beans, I will add a pat of butter of drizzle a little oil (less than 1 TB) into the pot. This helps to prevent the build-up of foam that can cause the vent to clog.
Teresa
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