| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grains, Tried | 4 | Servings | |
INGREDIENTS
| 1 | tb | Oil |
| 1 | c | Brown rice; short or long-grain |
| 1 3/4 | c | Boiling water |
| Flavouring options | ||
| 1/2 | ts | Salt; or to taste |
INSTRUCTIONS
1. Pick over, rinse, and drain the rice. Heat the oil in the pressure cooker. Saute the rice until lightly browned, stirring frequently, about 1-2 minutes. [This avoids foaming and reduces the possibility of rice sticking to the bottom of the cooker.] 2. Turn off the heat and stir in the boiling water (watch for oil sputtering), flavouring options, and salt if using. 3. 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. 4. 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. Recipe by: Lorna Sass, Cooking under Pressure, p. 204-205 Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to EAT-LF Digest by "Ellen Pickett" <[email protected]> on Jun 4, 1998
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