Community Pick
Flawless Pressure Cooker Brown Rice
"A simple yet delicious sticky brown rice recipe that pairs well with any meal"
photo by gailanng
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 4 cups water
- 2 cups long brown rice
- 4 chicken bouillon cubes
- 3 dashes Mrs. Dash seasoning mix, original
- 3 tablespoons butter
- pepper
directions
- Spray pressure cooker with cooking oil.
- add all ingredients to pressure cooker.
- Once pressure is achieved, set timer for fifteen minutes.
- let pressure drop by its own accord and keep lid on until ready to serve.
- This will yield a rice that is not dry, maintains a nice consistency and is far better than any stovetop version.
Questions & Replies
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Reviews
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WOW!!! I typically make brown rice for my family because it's healthier than white, but despite me trying to convince my family that it tastes the same, I have always secretly loved white rice, until I tried this recipe that is. MMmmMMmmMMmm.... I just received my first pressure cooker for Christmas and wanted to give brown rice a try. I tried it the way the PC manual described on the steam setting, and thought it was pretty good, but then stumbled across this recipe. It is as everyone describes. DELICIOUS, creamy, risotto-like in texture (without being goopy or mushy), and perfectly cooked. <br/><br/>If you like a slightly drier rice, cut down on the water slightly and do make sure you let it naturally release the pressure for at least 10 minutes after the timer goes off, or else you'll end up with a bunch of water. If you want to do the quick release method for faster rice, I'd also recommend decreasing the water by about 1/4 - 1/3C, and increasing the cooking time to 20 minutes, but the texture won't be quite as good. <br/><br/>My husband and daughter were both convinced that this had to be white rice because of its amazing, fluffy, smooth consistency, until I showed them the empty bag of brown rice. I plan on making larger batches and freezing them to have on hand down the road. HIGHLY RECOMMEND!!! -
No review, but I want to offer a suggestion to all of those who intrepidly use their pressure cookers to use the pot-in-pot method to eliminate burning. Simply find a glass (heatproof) or stainless bowl that fits easily inside your pot. Place a trivet at the bottom of your pot. You can use jar lids to provide a steady base. Add water to the pot for steam (2 cups is a good measure). Put your contents into your bowl and add liquid to your bowl as recommended. (generally covering your product by about 1/2 to 3/4 of an inch. Start burner (on high), fasten lid using high pressure setting. Once it comes to temp and pressure is reached, reduce heat to maintain. Using the pot in pot method is very forgiving and eliminates any scorching. If you use this method for white rice (which requires only 3 minutes of cooking), consider rinsing rice to remove excess starch. Making brown rice without savory flavorings allows for use as a nutritious breakfast by adding currants/raisins/cranraisins and other flavors (yogurt, almond milk, cinnamon, etc) -
Awesome! Best and quickest brown rice ever! I don't know if this is right but I started the timing as soon as the little thingy popped up on my pressure cooker. The first time I made it I just moved the cooker off of the stove and let it cool down on its own. It was perfect and almost like risotto!! Dang Good! The second time I cheated and let the steam out fast and it was too watery but after a few minutes on the stove it was totally edible. Can't stop eating this delicious brown rice! Oh yeah, I didn't add the Mrs. Dash or the pepper and I used Better Than Bullion NO Chicken Stock. What a find! -
Best brown rice I have ever eaten! It is similar to risotto, just yummy! Didn't use the spice mix, but added powder bouillon (3 tsp). Thanks for this! My husband and 18 month son loved it too!
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Well I am making Spanish Brown Rice for a birthday party. After reading some blogs & cooking 20 min. I checked it added the bowl and fingers crossed! I love my pressure cooker I first brown onion bellpepper green & red rice garlic in almond oil, then add diced tomato tomato sauce veggie bullion & better than bullion water and lock n load. Waiting another 15 min. It's gonna be great!
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Tweaks
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i used a half to 3/4 cup of soy sauce in place of the last cup of water, Added onions, carrots, peas, green pepperand mushrooms (sauted first) and cut the chicken broth to 3 cups. Came out alot like stir fried rice, So easy. Thanks for the outline! -
My end result: mildly seasoned rice with perfect texture in a 5L pressure braiser, but I followed my Kuhn Rikon instruction manual for recommended cooking directions (Recipe #513597). My Kuhn Rikon has specific directions for rices and grains - NEVER cook at 15 psi, only at 10 psi so there will be little chance of clogging the vent and more leeway in the precise cooking time! I opted to soak my brown rice for 2 hours and then let it drain for an hour prior to cooking, so following K-R's directions, 1) I used 3 cups water for 2 cups rice, 2) brought everything but the rice to boiling over high heat, then stirred in the rice for a minute before securing the lid, 3) quickly brought my 5L pressure braiser to its "low" pressure setting (10 psi), then moved to a double-grated burner to sustain the pressure at 10 psi on Simmer without fiddling for 12 minutes, and 4) allowed pressure to reduce naturally. My rice came out the perfect texture. It had a delicate flavor, so it could be used as a base for other rice recipes as well. I used 4 tsp. Better Than Bouillon instead of bouillon cubes. So be sure to check your p.c.'s instructions for cooking rice as different makes achieve different psi and experience different liquid evaporation rates. Made for Zaar Cookbook Tag. -
This is the best rice I have ever made I used organic chicken broth instead of water, <br/>put with fried chicken breast Great
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I've never managed to cook brown rice that wasn't unpleasantly "al dente" before I tried this method last night. It was beautiful, the sweet nutty taste of brown rice but so soft (without being gooey or overcooked), and only 15 minutes on the hob! I used oil instead of butter, pinch of salt instead of the seasoning and 2 large vegetable stock cubes instead of the 4 small chicken ones, but the same water quantity. I still can't believe I had such lovely rice after only half an hour, with only just over 15 minutes of electricity use. I will be using this all the time, thank you so much :)
