Basic Cereal
INGREDIENTS:
1 1/2 c Brown rice; rinsed and
-drained
1 3/4 c Water
Flavoring; (garlic clove,
-bayleaf, Ital. seasoning,
-paprika)
3/4 ts Salt; (opt)
1 1/2 c Brown rice; rinsed and
-drained
1 3/4 c Water
Flavoring; (garlic clove,
-bayleaf, Ital. seasoning,
-paprika)
3/4 ts Salt; (opt)
(From:Great Vegetarian Cooking Under Pressure by L.J. Sass)
In a 1 1/2 or 2 quart casserole, combine all the ingredients. Place the rack and 2 cups of water in the cooker. Lower the uncovered casserole onto the rack with the aid of a foil strip. Lock the lid in place. Bring to high pressure and cook for 20 minutes (for long grain brown, Wehani, brown basmati) or 25 minutes (for short grain brown). Allow the pressure to come down naturally for 20 minutes. Remove the lid. If the rice is not quite tender, replace (but don't lock) the lid and allow it to steam for a few more minutes. Lift the casserole with the aid of the foil strip. Fluff up rice before serving.
This has always worked for me except that I have to cook it a few minutes longer because of altitude. In fact, it's the only way I can cook it without having a really bad pan to clean up.
In a 1 1/2 or 2 quart casserole, combine all the ingredients. Place the rack and 2 cups of water in the cooker. Lower the uncovered casserole onto the rack with the aid of a foil strip. Lock the lid in place. Bring to high pressure and cook for 20 minutes (for long grain brown, Wehani, brown basmati) or 25 minutes (for short grain brown). Allow the pressure to come down naturally for 20 minutes. Remove the lid. If the rice is not quite tender, replace (but don't lock) the lid and allow it to steam for a few more minutes. Lift the casserole with the aid of the foil strip. Fluff up rice before serving.
This has always worked for me except that I have to cook it a few minutes longer because of altitude. In fact, it's the only way I can cook it without having a really bad pan to clean up.