Pressure-Steamed Long-Grain Brown Rice Pressure Cooker Recipe

Pressure-Steamed Long-Grain Brown Rice Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 1 cup long-grain brown rice
• 1 (3-finger) pinch sea salt
• 1 tablespoon oil
• 1½ cups spring or filtered water or vegetable or chicken broth

Method

1. In a 5- to 7-quart pressure cooker, combine the rice, salt, oil, and water
2. Close and lock the lid
3. Place a heat diffuser on the burner and the pressure cooker on top
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 20 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 10 minutes
9. At time, if the pressure is not all released, open the valve
10. Be careful of the steam as you remove the lid
11. Spoon out the rice to a serving bowl to serve hot
12. Brown rice freezes perfectly for up to 2 months; let it cool completely before storing
13. Pressure-Steamed Long-Grain Brown Jasmine Rice: Follow the above directions but pressure cook for 18 minutes at HIGH pressure.

Full List of Pressure-Cooker Recipes
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