Brown rice is often cooked according to the basic pilaf method. Or it can be cooked on the stove over moderate heat until the rice absorbed all of the water.
Rice can even be cooked in the oven, covered with foil, or in a rice cooker. All of these methods mostly end in disappointment because the rice becomes clumpy, comes out undercooked or scorched a bit on the bottom of the pan.
But with a pressure cooker, the rice turns out perfectly cooked every time, steamed to perfection with every grain absorbing just the amount of moisture needed.
Using the pressure cooker to prepare whole grain rice is simple.
Begin by rinsing the rice very well under cold water. If the grain seems quite dirty, repeat the process once or twice until the water remains almost clear.
Always allow the grains a bit of time (5 minutes or so) to drain before proceeding with the cooking. But, be careful with this as you don’t want the rice to sit too long or the cooking time will be altered.
You can add the following to the pot before adding the rice to jazz things up:
- 1-2 cloves of garlic (left whole or sliced)
- Some dried oregano, a dash of paprika or cayenne pepper
- A large piece of cinnamon
- Some crushed cardamom pods
- 2-3 tablespoons of mild curry powder
- Handful of dried fruits.
Or, stir in the following after the cooking:
- Sautéed mushrooms
- Roasted pumpkin
- Roasted artichoke hearts
- Chopped walnuts or hazelnuts
- Fresh herbs (one of the best is simply parsley)
- Roasted root vegetables of any kind.
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