Basic Brown Rice

This method of cooking brown rice makes it soft and easy to digest.

I suggest using short grain brown rice. It is dense, sticky, thick and satisfying. Brown rice takes a lot more chewing than does white rice, so take your time.

I have found that you really need a pressure cooker to make brown rice turn out well. I have a hard time getting the rice to cook to doneness in a regular covered pot.

I like to use a flame tamer under the pressure cooker - it keeps the rice from scorching as much. You will probably get some crunchy darker grains at the bottom of the pot. These are chewy and delicious - in Trinidad the scorched rice is called 'bon-bon' and is a favorite treat for children.

Proportion of Water to Brown Rice - about 2 to 1

About 1/2 tsp salt per cup of dry rice.

Rinse the rice in a couple of changes of water. Combine rice, salt and water in the pressure cooker. Close, and let it sit and soak for an hour or two - this makes it easier to digest.

Bring the cooker up to pressure, adjust flame and let it cook 50 minutes to 1 hour. Remove from flame and let pressure drop.

Letting the rice sit in the pot for 5-10 minutes before opening evens out the texture and loosens the stickiest rice from the bottom.