How To Make The Best Brown Rice Ever, In A Pressure Cooker

Historically, given the choice of all the grains out there, brown rice would not be my first. Bulgur, freekeh, cous cous, and even quinoa would snag my attention faster than the usual dry, bland brown rice that results from boiling it.

However. There is one specific preparation that I can’t resist, and has skyrocketed to the top of my list in recent years. Hung up on the time it takes to cook brown rice, my parents set out to quicken the process – and, in doing so, made it approximately 500 times tastier. All it takes is an onion, a bit of stock and a drizzle of oil to transform this humble grain into a rich platform for any number of mix-ins. Or, perhaps a tomato-based stew in the winter months, like Baked Kofta in Spicy Tomato Sauce or Lamb and White Bean Stew.

The primary difference in pressure cooker brown rice to conventionally cooked brown rice is a plumper, risotto-like texture, and a rich, savory flavor thanks to the stock and onion.

Now, it has to be said that all pressure cookers are different, so this recipe does take a bit of experimenting to get just right. This is my second cooker, and it is slightly different to my first in terms of cooking time. Medium and long grain brown rices will also require different amounts of water (medium needs slightly less water, while long grain needs more).

My advice is to start with the ratio I’ve listed below, and go from there. If your rice is dry when you open the lid, increase the water to 1 1/4 or 1 1/2 cups, or reduce the cooking time by 2 minutes. If it’s too dry, increase the water in 1/4 cup increments, and so on. It may seem like a bit of work, but once you get the ratio for your cooker just right, it will save so much time in the future, and yield such a gorgeous result for any occasion.

If you are on the market for a pressure cooker, I couldn’t recommend them highly enough. Stocks, rich braises and stews turn out beautifully in half or a third of the usual time required. In the past I’ve had great luck with Presto and Tefal brands (I currently have a Tefal Clipso 6 Litre) and always recommend stainless steel over aluminum for better heat distribution.

PRESSURE COOKER BROWN RICE

Serves 2 extremely hungry people, or 4 as a small side dish

Provisions:

1 cup medium-grain brown rice

1 onion

1 cup + a little (about 1 1/8 cup) hot chicken broth

1.5 tablespoons canola oil (or your oil of choice, other than extra virgin olive)

Method:

Rinse the brown rice, and set aside to drain thoroughly for a few minutes. Dice the onion.

Pour everything – the rice, diced onion, chicken stock and oil – in the pressure cooker, stirring to combine. Place on the stove over high heat and bring to the boil.

When the mixture is boiling (not just simmering but at a decent boil), seal the pressure cooker’s lid. Allow it to boil, lid sealed, until it starts releasing pressure (this can be a hissing, whistling, rattling or steaming sound depending on the brand). Reduce heat to low – the lowest that you can go that still maintains the sound. Set the timer for 14 minutes, and walk away.

After 14 minutes, turn the stove off and let the cooker release the pressure on its own. Let it sit another 5 minutes past that, then open, stir, and serve.

*Note: if there’s still liquid in your pressure cooker, simply turn the heat back on and simmer the rice, uncovered. Sealing and bringing the pot back up to pressure often causes the bottom to burn, in my experience.

Audio pairing: Unknown Mortal Orchestra, “Sleep and Swim (Like A Shark)”