BROWN RICE - PARBOILED - 2-QT. PRESSURE COOKER
Plain parboiled brown rice, from Kuhn Rikon's instruction manual. From my Kuhn Rikon instruction manual (15 psi pressure cooker). If you increase the amounts, do not exceed the 1/2 full mark on your pressure cooker pan. Kuhn Rikon strongly recommends cooking grains on LOW pressure (8 psi) so the rice won't burn on the bottom; it's more like steaming. I have made separate recipes for soaked brown rice and unsoaked brown rice, because there are differences between the rice:water ratios and cooking times. If you have a different brand cooker, please consult your manual for recommended cooking time. Personally, I was very disappointed by Uncle Ben's parboiled brown rice (and I grew up on Uncle Ben's Converted White Rice), but I love the nutty brown rice taste of premium brown rice (using one of the other recipes). Before you decide that you "hate" brown rice, be sure to try a premium brown rice.
Provided by KateL
Categories Brown Rice
Time 13m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 6 minutes and cook for 6 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 114.1, Fat 0.9, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5
PARBOILED RICE
Provided by Maya Kaimal
Categories Rice Side Vegetarian Vegan Gourmet Fat Free Sugar Conscious Low Sugar Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 1
Steps:
- Bring 3 to 4 quarts water to a boil in a pasta pot.
- Boil Indian parboiled rice, uncovered, until tender, about 45 minutes (converted or long-grain rice will take about 18 minutes). Drain well in a sieve and serve hot.
IRANIAN PARBOILED RICE
A step that makes all the difference in cooking the rice for your Persian dishes. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scoop out as many cups of rice as needed for your recipe in a bowl.
- Wash rice several times under water until the water runs clear.
- Soak the rice with salt water over night, or at least one hour.
- Drain your rice.
- Bring fresh water to a boil in a pot. Add salt and rice. Keep an eye on it. As soon as the water start to boil, it will take 10 minutes for the rice to cook.
- Lower the heat to low once your water starts boiling and cook for those 10 minutes. While cooking, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this several times. (This is NOT stirring).
- Place a colander with small holes in the sink. Drain rice in colander.
- Your rice should be soft and cooked, but not mushy.
- Rinse with cold water to stop the cooking process.
- Proceed with your recipe.
Nutrition Facts :
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