Instructions: 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.

NOTES : Brown Rice Cooking Chart

Brown Rice (short or
long-grain) Cups Liquid Optional Salt Oil/Butter Yield in Cups

1 cup 1 3/4 1/2 tsp 1 Tbsp 2 1/4
1 1/2 cups 2 1/2 3/4 tsp 1 Tbsp 3 1/2
2 cups 3 1/2 1 tsp 1 1/2 Tbsp 5
3 cups 5 1 1/2 tsp 2 Tbsp 7
4 cups 6 1/2 2 tsp 2 Tbsp 10
Do not cook more than 3 cups of dry rice in a 6-quart cooker.

I dont have the list of flavouring options handy, but I think it was fairly broad, including herbs, spices and I forget what else.

By the way, I have been leaving the pressure cooker on the same element as the one it cooked on for the 10 minutes of cool-down. The pressure release valve usually pops down after about 6 or 7 minutes of cool-down. So far, I havent had to use a quick-release method, i.e., putting the cooker in the sink and running cold water over it. I use a Lagostina pressure cooker, with a fairly intricate locking mechanism and safety valves but without variable pressure control. (One pressure fits all.)

I wonder whether the recipe for cooking 50 minutes was actually for cooking without pressure, since thats how long I used to cook brown rice in a saucepan.

The only pot of rice Ive had turn out badly so far was more like fried rice, because I accidentally sauteed the rice for too long before adding the boiling water. Usually its very fluffy and tasty, with only a bit of salt used for flavouring (no herbs or spices).

This recipe says it works
for both long and short grain brown rice. We have been using long grain only, bought in bulk from a specialty store, but Im not sure what type.

I generally rinse the pressure cooker with cold water as soon as Ive scooped out all the rice, to reduce the mess that the dishwasher has to remove. I forget why, but somewhere along the way, I was taught to rinse pans in cold water after cooking eggs and anything starchy.

NOTES : Im one person who likes the results with a pressure cooker better than with a microwave.

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