Just as the pressure cooker makes great white basmati it also makes excellent brown rice. Most brown basmati rice is grown in the United States. While excellent quality, don’t expect it to be as fragrant as white rice. As with the directions for white basmati, I follow Lorna Sass’s instructions for using the pressure cooker.
Ingredients
1 ½ cups brown basmati rice
1 ¾ cup boiling water water
1 Tbl oil
½ tsp salt
Instructions
Heat the oil in the pressure cooker and sauté the rice for a minute or two, stirring frequently.
Turn off the heat and stir in the boiling water and salt.
Lock the lid in place, and over high heat, bring the pan to high pressure. Cook for 15 minutes.
Turn off the heat and let the pressure drop naturally for 10 minutes.
Quick release any remaining pressure by putting the pan in the sink and running cold water on the lid. Remove the lid, tilting the pan away from you to allow any remaining steam to escape. Fluff the rice and serve.