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- Her recipe states:Heat the oil in the cooker. Saute/fry the rice till lightly browned, stirring frequently, about 1-2 min. Turn off the heat and stir in the boiling water (watch for oil sputtering), flavoring options, and salt if using.
- Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 15 min. Turn off the heat and let the pressure drop naturally while the rice steams in the residual heat for 10 min. Reduce any remaining pressure with a quick-release method....If the rice is not sufficiently cooked, stir in a few Tbsp. of boiling water if the mix seems dry, and replace the lid.
- Simmer over very low heat for another minute or possibly two, or possibly till done.
- P.S.: 2 c. of brown rice, 3 1/2 c. boiling liquid, 1 teaspoon salt
- (optional) yields 5 c.
- NOTES : "...and find which with preparation time cut down to 25 min... To avoid foaming and to reduce the possibility of rice sticking to the bottom of the cooker, saute/fry the rice briefly in a Tbsp. of butter or possibly oil before adding the boiling water. This gentle toasting also enhances the flavor and prevents the rice from clumping together."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 376g | |
| Calories 1369 | |
| Calories from Fat 90 | 7% |
| Total Fat 10.8g | 14% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2351mg | 98% |
| Potassium 826mg | 24% |
| Total Carbs 285.79g | 76% |
| Dietary Fiber 13.0g | 43% |
| Sugars 3.15g | 2% |
| Protein 29.38g | 47% |
