Pressure-Steamed Short-Grain Brown Rice Pressure Cooker Recipe

Pressure-Steamed Short-Grain Brown Rice Pressure Cooker Recipe

Ingredients

Cooker: 5- to 8-quart – Time: 22 minutes at HIGH pressure.:

FOR 2¼ CUPS COOKED

• 1 cup short-grain brown rice
• 12/3 cups water
• 1 (1-finger) pinch sea salt or 1 postage stamp-size square kombu seaweed
• 1 tablespoon butter or light olive oil

FOR 5 CUPS COOKED

• 2 cups short-grain brown rice
• 22/3 cups water
• 1 (2-finger) pinch sea salt or 2 postage stamp-size squares kombu seaweed
• 2 tablespoons butter or light olive oil

FOR 7 CUPS COOKED

• 3 cups short-grain brown rice
• 4 cups water
• 1 (3-finger) pinch sea salt or 3 postage stamp-size squares kombu seaweed
• 3 tablespoons butter or light olive oil

FOR 10 CUPS COOKED

• 4½ cups short-grain brown rice
• 5 cups water
• 2 (2-finger) pinches sea salt or 4 postage stamp-size squares kombu seaweed
• ¼ cup butter or light olive oil

Method

1. Place the rice in a bowl and cover with cold water
2. Rinse the rice with your hands, stirring from top to bottom
3. Drain, using a fine mesh strainer to keep from losing any grains
4. Repeat this process two to three more times until the rinse water is clear
5. In a 5- to 8-quart pressure cooker, combine the rice, measured water, salt, and butter
6. Close and lock the lid
7. Place a heat diffuser on the burner and the pressure cooker on top
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 22 minutes at HIGH pressure
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 12 to 15 minutes
13. At time, if the pressure is not all released, open the valve
14. Be careful of the steam as you remove the lid
15. Portion out the rice with a wooden or plastic rice paddle to serve hot to eat or to a storage container
16. The top rice is yin and dry; the bottom rice is yang and soft
17. Soaked Short-Grain Brown Rice: Soaking brown rice is an optional step but if you plan ahead and can do it, go ahead! You will find that the rice has a more even, more pleasant texture
18. Drain the last rinse water in Step 1, add the measured water minus ½ cup to the bowl
19. Cover with plastic wrap or a clean tea towel
20. The rice can be left to soak overnight on the counter and then transferred to the pressure cooker pot to be cooked in this water
21. Continue with Step 2

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