Time to share my recipe for dry roasted pressure cooked brown rice.
I make this using a stainless steel stovetop pressure cooker. I do not recommend aluminum.
The ingredients are two cups brown rice (long or short grain as you wish), two cups of water or a little less (yes, the rice:water ratio is just 1:1), and half a teaspoon of salt or less. You can scale this up or down easily.
Put the rice in the pressure cooker without the lid. Turn the heat on. You can use high heat for the first minute or two, but then turn it down so the the rice does not burn.
Every minute or so, pick up the pan and swirl the rice around so it heats and browns evenly. It will take about ten minutes to be nicely roasted.
Now here is where this relates to the article and discussion. As the rice browns, a few of the grains will pop just like popcorn. You can leave them in the pan or pick them out for a crunchy snack!
When the rice is nicely browned, add the salt and swirl it in, then slowly pour in the water and give it one more swirl.
Put on the lid and let the pressure come up to high (the second ring on my Perfect pressure cooker). Turn the heat way down at this point to maintain the pressure, and keep an eye on it.
Set a 20 minute timer and release the pressure when it is done. Use a steel spatula to gently mix the rice and scrape the crispy bits off the bottom of the pan.
Enjoy!
I make this using a stainless steel stovetop pressure cooker. I do not recommend aluminum.
The ingredients are two cups brown rice (long or short grain as you wish), two cups of water or a little less (yes, the rice:water ratio is just 1:1), and half a teaspoon of salt or less. You can scale this up or down easily.
Put the rice in the pressure cooker without the lid. Turn the heat on. You can use high heat for the first minute or two, but then turn it down so the the rice does not burn.
Every minute or so, pick up the pan and swirl the rice around so it heats and browns evenly. It will take about ten minutes to be nicely roasted.
Now here is where this relates to the article and discussion. As the rice browns, a few of the grains will pop just like popcorn. You can leave them in the pan or pick them out for a crunchy snack!
When the rice is nicely browned, add the salt and swirl it in, then slowly pour in the water and give it one more swirl.
Put on the lid and let the pressure come up to high (the second ring on my Perfect pressure cooker). Turn the heat way down at this point to maintain the pressure, and keep an eye on it.
Set a 20 minute timer and release the pressure when it is done. Use a steel spatula to gently mix the rice and scrape the crispy bits off the bottom of the pan.
Enjoy!