Consumption of brown rice is increasing on account of higher nutritional components such as
vitamins, minerals, fibres and antioxidants than white rice. However, the effect of domestic
cooking methods on nutritional attributes of brown rice is not well-characterized. Hence, this
study aimed to investigate the effect of cooking methods; pressure cooker (PC) and rice cooker
(RC) on physicochemical, nutritional and sensory properties of brown rice from five different
varieties: Sungyod (SY), Chiang (CH), and Lepnok (LP) of Thai and long grain LS1 and LS2 of
Malaysian origin. Peak viscosity (PV) and final viscosity (FV) among uncooked samples were
significantly different except for LS1 and LS2. Between cooking methods, protein content (8.17
– 10.14%) was significantly different (p < 0.05) except in SY, LS1 and LS2 varieties whereas fat
(1.74 – 2.71%) and ash content (1.15 – 1.46%) showed significant difference (p < 0.05) only
in LP and SY varieties. Loss of iron was significantly higher in RC method than PC method
but zinc and thiamine was insignificant. The LS1 and LS2 cooked in PC was significantly
softer (p < 0.05) than cooked in RC. Hardness of PC cooked rice was correlated with PV (r
= –0.965), breakdown viscosity (r = –0.973), setback viscosity (r = –0.944) at p < 0.01 and
pasting temperature (r = 0.89, p < 0.05) of uncooked brown rice flours. Overall, PC was found
better over RC in terms of cooking time, textural properties, nutrients and sensory attributes.