Basic brown rice under pressure
Rice Grains Basics
Last updated 6/12/2012 1:07:15 AM. Recipe ID 33151. Report a problem with this recipe.
Title: Basic brown rice under pressure
Categories: Grains, Tried
Yield: 4 Servings
1 tb Oil
1 c Brown rice; short or
1 3/4 c Boiling water
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.
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