Pressure Cooking Chart for Brown Rice

* Exported from MasterCook *

Pressure Cooking Chart for Brown Rice

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***For 2 1/4 cups Cooked Brown Rice***
1 cup short grain brown rice
1 3/4 cups boiling liquid
1/2 teaspoon salt -- optional
1 tablespoon oil
***For 3 1/2 cups Cooked Brown Rice***
1 1/2 cups short grain brown rice
2 1/2 cups boiling liquid
3/4 teaspoon salt -- optional
1 tablespoon oil
***For 5 cups Cooked Brown Rice***
2 cups short grain brown rice
3 1/2 cups boiling liquid
1 teaspoon salt -- optional
1 1/2 tablespoons oil
***For 7 cups Cooked Brown Rice***
3 cups short grain brown rice
5 cups boiling liquid
1 1/2 teaspoons salt -- optional
2 tablespoons oil
***For 10 cups Cooked Brown Rice***
4 cups short grain brown rice
6 1/2 cups boiling liquid
2 teaspoons salt -- optional
2 tablespoons oil

Do not fill the cooker beyond the halfway mark.

Try long grain brown rice, brown basmati, or brown wehani rice.

Heat the oil in the cooker. Saute the rice until lightly browned, stirring fre
quently, about 2 minutes. (*see note) Turn off the heat and stir in the boilin
g water (watch for oil sputtering), add any flavoring options, and salt if usin
g. Lock the lid in place and over high heat bring to high pressure. Adjust he
at to maintain high pressure and cook for 15 minutes. Turn off the heat and le
t 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 t
he lid, tilting it away from you to allow any excess steam to escape. If the r
ice is not sufficiently cooked, stir in a few tablespoons of boiling water if t
he mixture seems dry, and replace the lid. Simmer over very low heat for anoth
er minute or two, or until done. Fluff with a fork and serve immediately.

Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, you
must multiply this recipe by 1 1/2.

*Saute the rice in the oil to avoid foaming and to reduce the possibility of ri
ce sticking to the bottom of the cooker. The gentle toasting also enhances the
flavor and prevents the rice from clumping together.

Author's note: For rice with a distinctly chewy texture, opt for the short gra
in variety. It is also less fussy to prepare. You can let the pressure drop n
aturally and leave the lid on the pot for 5 to 10 additional minutes without da
maging the texture. Don't try this casual approach with other types of brown r
ice, or you might find yourself with a sticky mess.

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