Yield: 1 Servings
|1½ cup||Brown rice; rinsed and drained|
|¾ teaspoon||Salt; (I never use)|
from _Vegetarian Cooking Under Pressure_ by Lorna Sass In a 1½ or 2 qt casserole(I use a souffle dish) combine water and rice.
Place the rack and 2 c water in cooker. Lower casserole into cooker with aluminum strip(fold a 1ft x 2ft piece of aluminum foil over and double it lengthwise, put it under casserole to lift in and out, air dry and reuse).
Lock lid in place. Overhigh heat, bring to high pressure and cook for 20 min(for long grain, Wehani, brown basmati, etc) or 25 min(for short grain brown). Allow the pressure to come down naturally for 20 min. Remove the lid tillting away from you to allow any excess stean to escape. If the rice is not quite tender,(never happens to me) replace(but do not lock) the lid and allow it to steaam for a few more mnutes in the residual heat.
Lift the casserole from the cooker with the aid of the foil strip. Fluff up the rice before serving.
Posted to fatfree digest by Kate Bilinski <twix@...> on Apr 05, 1998