Pot in Pot Pressure Cooker Brown Rice
An easy cleanup way to make brown rice in the pressure cooker. I will also make it at 3 or 4 o'clock and let it sit on the stove until dinner time. It is still warm and you don't have to listen to the pressure cooker hissing while you are preparing dinner.
An easy cleanup way to make brown rice in the pressure cooker. I will also make it at 3 or 4 o'clock and let it sit on the stove until dinner time. It is still warm and you don't have to listen to the pressure cooker hissing while you are preparing dinner.
- Carbohydrate 42.6552 g
- Cholesterol 0 mg
- Fat 1.5008 g
- Fiber 1.90400005340576 g
- Protein 4.2 g
- Saturated Fat 0.30016 g
- Serving Size 1 1 Serving (100g)
- Sodium 3.573125 mg
- Sugar 40.7511999465942 g
- Trans Fat 0.11984 g
- Calories 203 calories
Step-by-step
- Put 2 cups of water in the pressure cooker.
- Find a stainless bowl the fits inside the pressure cooker below the max fill line.
- Put rice and water in the stainless bowl.
- Place stainless bowl on basket rest inside the pressure cooker.
- Put lid on and place over high heat until it comes to pressure.
- When at pressure, reduce heat to medium low and cook 12-15 minutes.
- Use slow release method.
- This can sit on the stove for a couple of hours while you prepare dinner.
- Once prepared you can simply rinse out your pressure cooker and put the stainless bowl in the dishwasher.
How do you cook grains inside a sealed vessel without scorching the bottom? The pot-in-pot method solves this by creating a physical barrier between the heat source and the grain. Two cups of water sit in the main pressure cooker base to generate steam, while a secondary stainless steel bowl holds the rice and one and one-half cups of filtered water.
Equipment selection dictates success here. The inner bowl must fit below the maximum fill line of the outer cooker while allowing steam to circulate freely around its perimeter. Stainless steel conducts heat evenly and withstands thermal shock. Aluminum pans also work, though thinner metals may cause uneven hydration.
Bring the outer unit to full pressure over high heat, then drop the setting to medium-low for twelve to fifteen minutes. Allow a natural pressure release rather than forcing the valve open immediately. Natural venting lets the residual heat finish softening the bran layer without boiling away the surrounding moisture.
Assess doneness visually and texturally by pressing a single kernel against a hard surface. The grain should yield completely with no chalky white core remaining. If the center remains firm, return the lid and let the pot sit undisturbed off the heat for ten additional minutes.
