Basic Brown Rice Under Pressure Recipe

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   1.

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   Pick over, rinse, and drain the rice.

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   Heat the oil in the pressure cooker.

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   Saute/fry the rice till lightly browned, stirring frequently, about 1-2 min.

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   [This avoids foaming and reduces the possibility of rice sticking to the bottom of the cooker.]

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   2.

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   Turn off the heat and stir in the boiling water (watch for oil sputtering), flavouring options, and salt if using.

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   3.

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

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    Adjust heat to maintain high pressure and cook for 15 min.

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    Turn off the heat and let the pressure drop naturally while the rice steams in the residual heat for 10 min.

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    Reduce any remaining pressure with a quick-release method.

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    Remove the lid, tilting it away from you to allow any excess steam to escape.

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    4.

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    If the rice is not sufficiently cooked, stir in a few Tbsp.

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    of boiling water if the mix seems dry, and replace the lid.

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    Simmer over very low heat for another minute or possibly two, or possibly till done.

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    Fluff with a fork and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.