USING A PRESSURE COOKER
I don’t normally like talking about nutrition on this blog but it is generally accepted that wholegrain brown rice is better for you than white rice thanks to the extra nutrients, protein and fibre that it contains.
Cooking it, on the other hand, can be quite tricky and if you’re not lucky, it can turn into a sticky, stodgy mess.
The idea behind this post is to describe a fail-safe method for cooking brown rice using a pressure cooker with times that can be relied on to produce consistently perfect results.
RECIPE
FOR 2 PEOPLE
- Boil some water in a kettle.
- Put 1 cup of brown rice in a pressure cooker with 1/2 teaspoon salt.
- Add 2 cups of boiling water.
- Stir well and close the pressure cooker.
- Bring to pressure.
- Time 25 minutes.
- Remove the pressure cooker from the heat and time an additional 5 minutes.
- Quick release the pressure by placing the pressure cooker in the sink and running cold water over the lid.
- Test the rice.
- If it is done, leave the lid off for a few minutes for the steam to escape.
- If it not done, cover with the lid and leave for another 5 minutes before checking again.
NOTES
If I’m cooking rice, I normally allow 1/3 cup of white rice per person but 1/2 cup of brown rice per person.