Thanks to Lorna Sass and her book Pressure Perfect - this recipe worked on the first try!  I did use an electric pressure cooker, so according to her recipe - I kept everything the same - except I dropped the cooking time down from 15 minutes to 10 minutes.  That being said, if you have a stove top cooker - you would want to use the full 15 minutes - if I’m reading the recipe right!

Here’s her recipe:

  1. -1 cup of uncooked brown rice

  2. -4 cups of water

  3. -3/4 teaspoon kosher salt (optional)

  4. -1 tablespoon oil - I used vegetable

* If you want to increase the amount of rice you are cooking - here is a peek at her chart:  For 1 1/2 cups uncooked rice, use 5 1/2 cups water.  For 2 cups of uncooked rice, use 7 cups of water + increase the oil to 1 1/2 tablespoons.  For further information - be sure to check out her book!!

Combine all the ingredients into the cooker.  Lock the lid in place.  Bring to HIGH pressure.  Cook for 10 minutes in an electric pressure cooker and 15 minutes in a stovetop pressure cooker.  When the cooking time is up - Quick-Release the pressure.  Then remove the lid - tilting it away from you to avoid any escaping residual steam.

If the rice is not sufficiently tender - {remember that this will taste different that regular white rice} - simmer in the pot, uncovered, until done, occasionally stirring so the rice doesn’t stick to the bottom of the pot.  (You should have plenty of liquid left for simmering).

When the rice is done, pour the contents (rice + water) of the cooker through a large strainer.  You can reserve the broth for making soup (I didn’t).  Rinse the rice briefly under warm water to wash away any surface starch.  Then bounce the strainer and rice up and down vigorously to release all remaining surface liquid.

For drier, fluffier grains, return the rice to the still hot cooker, set the lid in place, and allow the rice to steam in the residual heat for 5 minutes (I did this with the cooker kept on warm).  Stir to fluff the rice and serve plain or dress it up a little fancier!  Almost endless options and ways to incorporate this basic brown rice into your meals!  Great way to increase the number of whole grains you eat!

You can keep the rice in the refrigerator for a few days, or in the freezer for up to 3 months.  To reheat grains that have dried out - set them in a bowl and cover lightly with a paper towel and heat briefly in the microwave.  If they have formed one large mass, just bang on the countertop to break them up before reheating.

You can check out more on Cooking Rice in the Pressure Cooker - click here to read Fluffy White Rice - In The Pressure Cooker.  ENJOY!!