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Basic Casserole Brown Rice in the Pressure Cooker

1 1/2 c Brown rice; rinsed and drained
1 3/4 c Water
Flavoring; (garlic clove, bayleaf, Ital. seasoning, paprika)
3/4 ts Salt; (opt)


In a 1 1/2 or 2 quart casserole, combine all the ingredients. Place the rack and 2 cups of water in the cooker. Lower the uncovered casserole onto the rack with the aid of a foil strip. Lock the lid in place. Bring to high pressure and cook for 20 minutes (for long grain brown, Wehani, brown basmati) or 25 minutes (for short grain brown). Allow the pressure to come down naturally for 20 minutes. Remove the lid. If the rice is not quite tender, replace (but don't lock) the lid and allow it to steam for a few more minutes. Lift the casserole with the aid of the foil strip. Fluff up rice before serving.


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