*  Exported from  MasterCook  *
 
                   Pressure Cooking Chart for Brown Rice
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basic Cooking Times              Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***For 2 1/4 cups Cooked Brown Rice***
    1      cup           short grain brown rice
    1 3/4  cups          boiling liquid
      1/2  teaspoon      salt -- optional
    1      tablespoon    oil
                         ***For 3 1/2 cups Cooked Brown Rice***
    1 1/2  cups          short grain brown rice
    2 1/2  cups          boiling liquid
      3/4  teaspoon      salt -- optional
    1      tablespoon    oil
                         ***For 5 cups Cooked Brown Rice***
    2      cups          short grain brown rice
    3 1/2  cups          boiling liquid
    1      teaspoon      salt -- optional
    1 1/2  tablespoons   oil
                         ***For 7 cups Cooked Brown Rice***
    3      cups          short grain brown rice
    5      cups          boiling liquid
    1 1/2  teaspoons     salt -- optional
    2      tablespoons   oil
                         ***For 10 cups Cooked Brown Rice***
    4      cups          short grain brown rice
    6 1/2  cups          boiling liquid
    2      teaspoons     salt -- optional
    2      tablespoons   oil
 
 Do not fill the cooker beyond the halfway mark. 
 
 Try long grain brown rice,  brown basmati, or brown wehani rice.
 
 Heat the oil in the cooker.  Saute the rice until lightly browned, stirring fre
 quently, about 2 minutes. (*see note)  Turn off the heat and stir in the boilin
 g water (watch for oil sputtering), add any flavoring options, and salt if usin
 g.  Lock the lid in place and over high heat bring to high pressure.  Adjust he
 at to maintain high pressure and cook for 15 minutes.  Turn off the heat and le
 t 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 t
 he lid, tilting it away from you to allow any excess steam to escape.  If the r
 ice is not sufficiently cooked, stir in a few tablespoons of boiling water if t
 he mixture seems dry, and replace the lid.  Simmer over very low heat for anoth
 er minute or two, or until done.  Fluff with a fork and serve immediately.
 
 Note:  For cookers requiring a 2-cup liquid minimum to come up to pressure, you
  must multiply this recipe by 1 1/2.
 
 *Saute the rice in the oil to avoid foaming and to reduce the possibility of ri
 ce sticking to the bottom of the cooker.  The gentle toasting also enhances the
  flavor and prevents the rice from clumping together.
 
 Author’s note:  For rice with a distinctly chewy texture, opt for the short gra
 in variety.  It is also less fussy to prepare.  You can let the pressure drop n
 aturally and leave the lid on the pot for 5 to 10 additional minutes without da
 maging the texture.  Don't try this casual approach with other types of brown r
 ice, or you might find yourself with a sticky mess.
 
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