Title: Basic brown rice under pressure
 Categories: Grains, Tried
      Yield: 4 Servings
 
      1 tb Oil
      1 c  Brown rice; short or
           -long-grain
  1 3/4 c  Boiling water
           Flavouring options
    1/2 ts Salt; or to taste
 
  1. Pick over, rinse, and drain the rice. Heat the oil in the pressure
  cooker. Saute the rice until lightly browned, stirring frequently,
  about 1-2 minutes. [This avoids foaming and reduces the possibility
  of rice sticking to the bottom of the cooker.]
  
  2. Turn off the heat and stir in the boiling water (watch for oil
  sputtering), flavouring options, and salt if using.
  
  3. Lock the lid in place and over high heat bring to high pressure.
  Adjust heat to maintain high pressure and cook for 15 minutes. Turn
  off the heat and let the pressure drop naturally while the rice
  steams in the residual heat for 10 minutes. Reduce any remaining
  pressure with a quick-release method. Remove the lid, tilting it away
  from you to allow any excess steam to escape.
  
  4. If the rice is not sufficiently cooked, stir in a few tablespoons
  of boiling water if the mixture seems dry, and replace the lid.
  Simmer over very low heat for another minute or two, or until done.
  Fluff with a fork and serve immediately.
  
  Recipe