The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker. The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.