Basic brown rice from Great Vegetarian Cooking Under Pressure: Two-Hour Taste in Ten Minutes by Lorna J. Sass

  • brown rice

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  • rionafaith on October 15, 2017

    p. 122 -- Used this to make Wehani rice in the IP -- used the smaller amount of water, high pressure for 25 mins + 10 min natural release before quick release. Came out a touch soupy and very sticky, so I could maybe reduce the liquid just a hair or cook for a few more mins next time, but the excess moisture would also cook off rather quickly after opening the cooker. (I just left it, as I'm portioning out this rice for lunches this week, and the excess water will keep it moist in the microwave.) I'd like to also try her pot-in-pot casserole method for rice.

  • ellabee on November 18, 2012

    The pressure cooker has revived brown rice as a regular ingredient here, partly because it comes out right every time, and partly because it's possible to do a weekend cooking of rice and beans and stock in the time it used to take to do stock alone. For this two-person household the 4-qt cooker is right for the amount needed: 1.5 c rice, 2.5 c water, 25 minutes at pressure, natural release. Cook timer on induction unit makes this fully attention free.

  • lizwinn on January 01, 2011

    Pressure cooked brown rice is the best! Although I have a great rice cooker, the whole family prefers this recipe prepared in the pressure cooker. It has a more satisfying bite.

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