Brown Rice Pre Soaked 2 Qt Pressure Cooker Recipes

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BROWN RICE - PARBOILED - 2-QT. PRESSURE COOKER



Brown Rice - Parboiled - 2-Qt. Pressure Cooker image

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

3 cups water
1 cup parboiled brown rice, picked over and rinsed and drained

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

BROWN RICE - UNSOAKED - 2-QT. PRESSURE COOKER



Brown Rice - Unsoaked - 2-Qt. Pressure Cooker image

Plain brown rice, if you don't have time to pre-soak the rice, from Kuhn Rikon's instruction manual (15 psi cooker). If you increase the amount, please make sure that you don't fill the cooker over the 1/2 mark. Kuhn Rikon strongly recommends cooking grains on LOW pressure - like steaming it; this prevents burned rice. I have made separate recipes for soaked brown rice and parboiled brown rice because there are differences in the rice:water ratios and the cooking times.

Provided by KateL

Categories     Brown Rice

Time 25m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 2

1 1/2-1 3/4 cups water
1 cup brown rice, picked over and rinsed and drained

Steps:

  • In the 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 18 minutes and cook for 18 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). If brown rice is fluffy but there is excess water, drain off the excess water.
  • Remove lid and serve.

Nutrition Facts : Calories 114.1, Fat 0.9, SaturatedFat 0.2, Sodium 3.9, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5

WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER



Wild Rice - Pre-Soaked - 2-Qt. Pressure Cooker image

Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if steamed. If increasing the amount, be mindful that when cooking grains, the contents should not exceed the 1/2 mark. Note: soak in unsalted water. I have created a separate recipe for unsoaked rice as the rice:water and cooking times differ.

Provided by KateL

Categories     Grains

Time 23m

Yield 2 1/2 cups, 5 serving(s)

Number Of Ingredients 2

1 1/2 cups water
1 cup picked over and soaked wild rice, rinsed and drained

Steps:

  • In pressure cooker, pour in water and bring it to a rolling boil.
  • Pour in well-drained wild 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 15 minutes and cook for 12 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
  • Remove lid. If rice has cooked completely, but water remains, drain off excess water.
  • Serve.

Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24, Fiber 2, Sugar 0.8, Protein 4.7

BROWN RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER



Brown Rice - Pre-Soaked - 2-Qt. Pressure Cooker image

Plain brown rice, if you have taken the time to soak the brown rice for best results. 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 (actually "MEDIUM" pressure of 10 psi per Miss Vickie, but K-R has only 2 settings so one is HIGH of 15 psi, and the other is LOW of 10 psi) so the rice won't burn on the bottom; it's more like steaming. I have made separate recipes for unsoaked brown rice and parboiled 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. Updated 4/10/14: made with 2 cups rice and 4 cups low-sodium chicken broth in K-R Duromatic Top 3-L pressure cooker; added second burner grate after pressure was reached and had few adjustments to make (my stove runs hot). It took about 7 minutes for pressure to fall completely. There was a little unabsorbed liquid left, which I cooked off at Simmer setting. Note that using 10 psi is less likely to clog the safety valve.

Provided by KateL

Categories     Brown Rice

Time 19m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 2

2 cups water
1 cup picked over and soaked brown rice, rinsed and drained

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 (actually "MEDIUM" 10 psi per Miss Vickie, 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 12 minutes and cook for 12 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 4.5, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5

FLAWLESS PRESSURE COOKER BROWN RICE



Flawless Pressure Cooker Brown Rice image

Make and share this Flawless Pressure Cooker Brown Rice recipe from Food.com.

Provided by joshuainboden

Categories     Brown Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups water
2 cups long brown rice
4 chicken bouillon cubes
3 dashes Mrs. Dash seasoning mix, original
3 tablespoons butter
pepper

Steps:

  • Spray pressure cooker with cooking oil.
  • add all ingredients to pressure cooker.
  • Once pressure is achieved, set timer for fifteen minutes.
  • let pressure drop by its own accord and keep lid on until ready to serve.
  • This will yield a rice that is not dry, maintains a nice consistency and is far better than any stovetop version.

Nutrition Facts : Calories 429.3, Fat 11.9, SaturatedFat 6.2, Cholesterol 23.4, Sodium 1044.6, Carbohydrate 72.2, Fiber 3.2, Sugar 1.5, Protein 8.1

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