Recipe - Basic Casserole Brown Rice In The Pressure Cooker

1 One half cup Brown rice; rinsed and
drained
1 Three fourths cup Water
Flavoring; (garlic clove,
bayleaf, Ital. seasoning,
paprika)
Three fourths teaspoon Salt; (opt)

(From:Great Vegetarian Cooking Under Pressure by L.J. Sass)

In a 1 One half or 2 quart casserole, combine all the ingredients. Place the
rack and 2 cups of water in the cooker. Lower the uncovered casserole onto
the rack with the aid of a foil strip. Lock the lid in place. Bring to high
pressure and cook for 20 minutes (for long grain brown, Wehani, brown
basmati) or 25 minutes (for short grain brown). Allow the pressure to come
down naturally for 20 minutes. Remove the lid. If the rice is not quite
tender, replace (but don't lock) the lid and allow it to steam for a few
more minutes. Lift the casserole with the aid of the foil strip. Fluff up
rice before serving.

This has always worked for me except that I have to cook it a few minutes
longer because of altitude. In fact, it's the only way I can cook it
without having a really bad pan to clean up.

Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on Apr
5, 1998