Makes 3 1/4 cups
|1||tablespoon olive oil|
|1 1/2||cups short or long-grain brown rice|
|2 1/2||cups boiling water|
2. Turn off the heat and stir in the boiling water and salt (watch out for sputtering oil). Cover, lock the lid in place, and turn the burner to high. Bring the pot to high pressure.
3. Adjust the heat to maintain high pressure and cook for 15 minutes. Turn off the heat and let the pressure drop on its own while the rice steams for another 5 to 10 minutes. Reduce any remaining pressure with a quick release method under a cold tap.
4. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice is not sufficiently cooked, stir in a few tablespoons of boiling water. Replace the lid without locking it. Simmer over very low heat for another 1 to 2 minutes or until done. Fluff the rice with a fork before serving.
Adapted from''Cooking Under Pressure"