*  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 Rice:
   1      c             Short grain brown rice
   1 3/4  c             Liquid -- boiling
     1/2  ts            Salt (optional)
   1      tb            Oil
                        For 3-1/2 Cups Cooked Rice:
   1 1/2  c             Short grain brown rice
   2 1/2  c             Liquid -- boiling
     3/4  ts            Salt (optional)
   1      tb            Oil
                        For 5 Cups Cooked Rice:
   2      c             Short grain brown rice
   3 1/2  c             Liquid -- boiling
   1      ts            Salt (optional)
   1 1/2  tb            Oil
                        For 7 Cups Cooked Rice:
   3      c             Short grain brown rice
   5      c             Liquid -- boiling
   1 1/2  ts            Salt (optional)
   2      tb            Oil
                        For 10 Cups Cooked Rice:
   4      c             Short grain brown rice
   6 1/2  c             Liquid -- boiling
   2      ts            Salt (optional)
   2      tb            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 frequently, about 2 minutes. (*see note) Turn off the heat
and stir in the boiling water (watch for oil sputtering), add any
flavoring options, and salt if using. 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. 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.

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

* Saute the rice in the oil to avoid foaming and to reduce the
possibility of rice 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 grain variety. It is also less fussy to prepare. You can let
the pressure drop naturally and leave the lid on the pot for 5 to
10 additional minutes without damaging the texture. Don't try this
casual approach with other types of brown rice, or you might find
yourself with a sticky mess.


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