Sea Level:
3 minutes under high pressure, then 7 minutes for natural pressure release

Brown Rice Lafayette, CO elevation: 
18 minutes under high pressure, then 13 minutes for natural pressure release

2 T sweet butter or oil (eyeball it)
1 C uncooked extra grain long-grain white rice (I use brown rice)
1/2 C unsweetened flaked (or grated) coconut
2.25 C water
1/4 C currants (dried cranberries are also yummy)
1/2 t ground cinnamon
1 t aniseed
1/8 t ground cloves
3/4 t salt, or to taste

Heat coconut in pressure cooker until it starts to get toasted (starts
to smell like toasted coconut - in a Village Green house, you may have
run upstairs to smell it because all our kitchen smells go straight
upstairs). 

When coconut starts to toast, add cinnamon, aniseed, cloves, and
salt. When it starts to smell real good, add in currants. Then add in
butter or oil and rice. Stir the rice, coating well with the fat.

Add water and mix. 

Lock the lid in place and over high heat, bring to high pressure.

Adjust the heat to maintain high pressure and cook for times listed above. 

After natural pressure release time is up, quick release the rest of
the pressure. Remove the lid, tilting it away ffrom you to allow any
excess steam to escape.

Taste the rice. If it is not quite done, replace the lid and steam in
teh residual heat for a few more minutes. A lot of times, the rice is
done, but there is too much water in the pot - in that case I
typically just turn up the heat, stir like crazy, and cook off the
water. When the rice is done, fluff with a fork, taking care to
distribute the spices (wow...I never did this step before). Adjust
seasonings and serve (I'm usually hungry at this point, so I just
serve).

Modified from Cooking Under Pressure by Lorna J. Sass (ISBN: 0688088147)