Preparation time: 5 minutes plus overnight soaking
Total time: 50 minutes
Makes 8 servings (about 4 cups)
The flavor and texture of pressure-cooked short-grain brown rice is truly something special—smooth and creamy while retaining that toothy feel. This cooking method brings out the natural sweetness of rice. It pairs nicely with other hearty grains, beans, or nuts. For boiled rice, see the Guide to Cooking Whole Grains here.
• 2 cups uncooked short-grain brown rice
• 3 cups water
• ¼ teaspoon salt
Place the rice and water in a pot or bowl. Soak overnight or for about 8 hours. It is natural for the rice to absorb some of the water.
Transfer the rice and water to a pressure cooker and add the salt. Bring to pressure over medium heat.
Reduce the heat to low and cook at full pressure for 30 to 45 minutes, or according to the manufacturer’s instructions. Allow the pressure to release naturally.
Serve hot.
Calories: 150
Carbohydrate: 35 g
Protein: 3 g
Fat: 2 g
Variations
Rice with Beans: Use 1 cup short-grain brown rice; ½ cup dried beans, such as chickpeas, adzuki beans, or black soybeans; and 2½ to 3 cups water.
Based on 6 servings
Calories: 163
Carbohydrate: 34 g
Protein: 5 g
Fat: 2 g
Rice with Other Grains: Use 1 cup short-grain brown rice; ½ cup sweet rice, hulled barley, wheat berries, or other hearty whole grains; and 2¼ cups water.
Based on 6 servings
Calories: 160
Carbohydrate: 37 g
Protein: 3 g
Fat: 1 g
Rice with Chestnuts: Use 1 cup short-grain brown rice; ½ cup peeled cooked chestnuts or ¼ cup dried chestnuts, reconstituted in ⅓ cup warm water; and an additional 1½ cups water. Use the chestnut soaking water when cooking the rice.
Based on 4 servings
Calories: 168
Carbohydrate: 39 g
Protein: 3 g
Fat: 2 g