Brown rice is a staple in our family. It is such a great base for many foods, especially ethnic dishes. Just think of the curries, gumbos, teriyaki and stir fry dishes that taste best snuggled on a bed of brown rice.
Making brown rice it in the pressure cooker is quick, simple, and neat — no boilovers to clean up.
Since we are only 2 people at home fulltime, I like to freeze brown rice. Cooking 2 cups of rice gives us 3 meals – one for tonight, and two for a future crazy-busy night.
When you want to use the frozen rice, just add a tablespoon of water, and heat it in the microwave. (This is one of the very few times I actually use the micro!)
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Perfect Brown Rice
Description
Make ahead for busy nights, or feed a small crowd
Ingredients
Scale
- 2 c brown rice
- 4 c liquid (a combination of broth and water works well)
- 1 Tbsp olive oil or butter
- 1/2 Tbsp garlic powder
Instructions
- Stir all ingredients together in pressure cooker.
- Cook on high for 15 minutes.
- Allow pressure to release naturally – about 10 minutes.
- Freeze extras in freezer bags or other containers.
- When ready to use, add 1 Tbsp water to frozen rice, and heat.
