Brown Rice In The Pressure Cooker Recipe

1. 1

   In a 1 1/2 or possibly 2 quart casserole(I use a souffle dish) combine water and rice.

2. 2

   Place the rack and 2 c water in cooker.

3. 3

   Lower casserole into cooker with aluminum strip(fold a 1ft x 2ft piece of aluminum foil over and double it lengthwise, put it under casserole to lift in and out, air dry and reuse).

4. 4

   Lock lid in place.

5. 5

   Overhigh heat, bring to high pressure and cook for 20 minutes(for long grain, Wehani, brown basmati, etc) or possibly 25 minutes(for short grain brown).

6. 6

   Allow the pressure to come down naturally for 20 minutes.

7. 7

   Remove the lid tillting away from you to allow any excess stean to escape.

8. 8

   If the rice is not quite tender,(never happens to me) replace(but don't lock) the lid and allow it to steaam for a few more mnutes in the residual heat.

9. 9

   Lift the casserole from the cooker with the aid of the foil strip.

10. 10

    Fluff up the rice before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.