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RCP: Pressure Cooker Brown Rice

PostPosted: Tue Apr 30, 2013 9:33 am
by Jenise
Dinner with friends last night included a plain rice side dish that was the best brown rice I've ever eaten. And that's saying a lot, since I've never met brown rice I'd prefer to white; I make and eat brown rice ONLY because it's better for you. Sandy's rice was moist but not wet, and the kernels firm and separate but not sticky which is in part the pressure cooking and part the olive oil she adds to the cooking water. Salt (actually, a seasoned salt) was the only other ingredient for a balanced, infused flavor.

Her method: 2 cups water, 1 cup brown rice, dollop of olive oil, salt. Bring to a boil, install the lid. Bring up to pressure then reduce heat to med low for 11 minutes. Remove from heat and, as soon as possible, crack the lid to let excess steam escape, and serve. Total elapsed time: under 20 minutes.

Re: RCP: Pressure Cooker Brown Rice

PostPosted: Tue Apr 30, 2013 10:06 am
by Carl Eppig
Can hardley believe that the rice was still moist. My experience with brown rice is that whether on stove top or in pressure cooker you need to more that 2 to 1 just to get the rice cooked.

Re: RCP: Pressure Cooker Brown Rice

PostPosted: Tue Apr 30, 2013 10:20 am
by Jenise
Carl, I sat there and watched it start to finish (and this was in the galley of a 40' sailboat, so I really mean I was RIGHT there), and can attest to Sandy's method and result. Awesome!

Re: RCP: Pressure Cooker Brown Rice

PostPosted: Tue Apr 30, 2013 11:11 am
by Dale Williams
Jenise wrote:Her method: 2 cups water, 1 cup brown rice, dollop of olive oil, salt. Bring to a boil, install the lid. Bring up to pressure then reduce heat to med low for 11 minutes. Remove from heat and, as soon as possible, crack the lid to let excess steam escape, and serve. Total elapsed time: under 20 minutes.


Jenise, just to be clear, when you say as soon as possible, you mean the let the pressure drop on its own (not releasing) , correct?

Re: RCP: Pressure Cooker Brown Rice

PostPosted: Tue Apr 30, 2013 12:36 pm
by Jenise
Dale, yes. I was just trying to caution against allowing too much carry-over cooking. I have a feeling that some fine-tuning may be required depending on your pressure cooker. That is, Sandy didn't run it under cold water to quick-cool it or anything like that, but her cooker (a pretty old one) allowed her to remove the lid in what struck me as less time than my new one would have. Definitely a great method--another example of cooking under pressure yielding a superior result to non-pressure cooking.

Re: RCP: Pressure Cooker Brown Rice

PostPosted: Tue Apr 30, 2013 12:57 pm
by Howie Hart
Similar to the directions I've used, but it calls for 15 minutes. http://missvickie.com/howto/grains/grainframe.html