Pressure Cooked Brown Rice
Soaking is recommended before cooking brown rice. If there is no time to soak, roast first. Roasting inactivates the enzyme inhibitors, boosts flavor, and produces a light and fluffy dish. These instructions are for a 2-quart pressure cooker. If using a 4-6 quart cooker, double the amounts.
- 2 cups short or long grain brown rice
- 2.5 to 3 cups water
- ⅛ tsp sea salt
Procedure – Wash and drain grain. Soak for the desired time in the full quantity of water. Add sea salt after soaking. Lock cover on pot. Set pressure according to pressure cooker instructions. Place cooker over medium-high heat. Bring to full pressure. Slip a heat diffuser under the cooker and turn heat to low. Cook at full pressure for the time indicated.
Yield: 6 cups for short rice; 6½ cups for long rice
Source: Ohsawa Macrobiotics
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