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Jenise

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RCP: Pressure Cooker Brown Rice

by Jenise » Tue Apr 30, 2013 10:33 am

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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Carl Eppig

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Re: RCP: Pressure Cooker Brown Rice

by Carl Eppig » Tue Apr 30, 2013 11:06 am

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.
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Jenise

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Re: RCP: Pressure Cooker Brown Rice

by Jenise » Tue Apr 30, 2013 11:20 am

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!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Dale Williams

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Re: RCP: Pressure Cooker Brown Rice

by Dale Williams » Tue Apr 30, 2013 12:11 pm

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?
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Jenise

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Re: RCP: Pressure Cooker Brown Rice

by Jenise » Tue Apr 30, 2013 1:36 pm

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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Howie Hart

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Re: RCP: Pressure Cooker Brown Rice

by Howie Hart » Tue Apr 30, 2013 1:57 pm

Similar to the directions I've used, but it calls for 15 minutes. http://missvickie.com/howto/grains/grainframe.html
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