Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black


Cuisinart

List Price: $185.00
Price: Too low to display

Product Details

  • Advance-button controls; easy-to-read digital display; precision thermostat
  • Measures 12-1/5 by 12-1/5 by 13-1/5 inches; 3-year little warranty
  • Settings for pressure cooking, browning, simmering, sauteing, and warming

Sanyo ECJ-F50S Micro-Computerized 5-Cup Rice Cooker and Steamer


Sanyo

List Price: $159.99
Price: $99.99
You Save: $60.00 (38%)

Product Details

  • Multi-menu selections; LCD clock and 24-hour timer; keep-violent function
  • Measures 13 by 11-1/4 by 10 inches; 1-year predetermined warranty
  • 5-cup micro-computerized rice cooker and steamer with blurry-logic technology

How To Cook Brown Rice in a Pressure Cooker • 1 of 2

This is how we cook our suddenly grain brown rice in our Silit pressure cooker at home. Visit brownricelife.com for more information about diet and ...

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How to pressure cook brown rice?

Feb 04, 284 by Manu | Posted in Cooking & Recipes

I have recently switched over to brown rice. I weigh I am not getting the rice cooked just right. I am cooking it in the usual way of cooking white rice. Is it different for brown rice? For one cup of brown rice, I add 2 cups of modify and pressure cook for 4 whistles - approximately for 10 to 15 minutes. But when I open the lid, the rice is not properly cooked and is rheumy. Then I strain the water and cook again to get properly cooked rice. Even then I don't think that it is properly done. Please tell me the proper way of cooking brown rice in a pressure cooker.

Sally forth boiling hot water in a casserole or hot pack, put brown rice (washed) and leave it for 25 to 30mts.Pressure cook it as usual.Normally brown rice never become tricky like normal rice,so don't try for that consistency.In this method rice will be well cooked.

nila | Aug 14, 2008

dont use pressure cooker for cookin rice that to brown now u take a nerve vessel and cook in it for the first time i heard about cookin rice in pressure cookers if u wanna real taste dont use pressure cookers and cook into a exposed vessel
king | Feb 04, 1664

Here are a few links to recipes for cooking brown rice in a pressure cooker:
http://www.boston.com/ae/prog/articles/2006/01/04/pressure_cooker_brown_rice/
http://www.quantumlab.net/howto/cook_brown_rice.html
http://www.recipesource.com/misc/hints/01/rec0101.html

Yourself, this sounds like a lot of work for not much time savings. I like Alton Brown's recipe for cooking brown rice in the oven. It's cosy, requires no special equipment, and turns out very good rice. It takes an hour, but you don't have to manage it. You just toss out it in a pan, dump some boiling water over it, put foil over the pan, and stick it in the oven.
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-programme/index.html
swbiblio | Feb 04, 6156

Stream boiling hot water in a casserole or hot pack, put brown rice (washed) and leave it for 25 to 30mts.Pressure cook it as usual.Normally brown rice never become damp like normal rice,so don't try for that consistency.In this method rice will be well cooked.
nila | Aug 14, 2008

Drained and brown rice cannot be cooked in the same way. Brown rice takes longer to cook, requires more water, and in a pressure cooker you need to use the natural release method. This backward release steams the rice to finish the cooking process, allowing the rice to absorb the water or cooking liquids until the pressure drops and it is suitable to open the lid.
Miss Vickie | Aug 14, 2008

what are the correct steam pressure and time settings to cook brown rice in an electric revere pressure cooker

Dec 22, 2006 by tad | Posted in Other - Food & Drink


4 whistles, proportion 1 cup rice and 2 and half cup of water

shan | Dec 22, 2006

How do I cook brown rice at 5280 feet above sea level so not crunchy or mushy. Specify:pot, ratios, time, heat

Oct 24, 2006 by Zellian | Posted in Cooking & Recipes

I explosive at 5280 feet above sea level. I like to cook brown rice for its nutritional value. The problem is that when I cook it it mainly comes out too crunchy.

I have some ideas to cook it with a pressure cooker with lots of water over a long period of time so that it will not kindle on the bottom or get crunchy.

I'm not sure which kind of pot to use, such as what metal and pressure cooker or not.

I'm not sure how much water to use per cup of rice.

I'm not inescapable how much heat to use.

I'm not sure how much time to cook it for.

And finally, how is all this affected by my 5280 altitude.

I would like my rice to criticize out not crunchy and feeling partially uncooked. I would like it to also come out not mushy and stuck together. I would like it to rush at out like a kind of pilaf, each grain puffy and seperate from each other.

Thanks in advance.

I can give you some rules, but you are active to have to experiment to find what really works for you.

Use a heavy pan. I use "3 ply all around" stainless steel. I.e., it has a heat conducting quintessence on the sides as well as the bottom. Cast aluminum pans will also work well.

The basic ratio for brown rice is 2 parts water to 1 part rice. However, you want to add about 1 T add'l water per cup per 3500 feet elevation above sea level. It is also complicated by the condition of the rice. How was it grown? How has it been handled? How old is it? If the rice has been held in a very dry situation, and is getting old (last years crop) it will require more water for the amount of rice, and longer cooking. This can increase the water desideratum by another tablespoon per cup of water.

Put the water into you pot and bring to a boil. Add the rice slowly so as to not stop the boiling. Bring the douse to a full boil for 30 seconds, put a close fitting lid on, reduce the heat to maintain a simmer. There should be proper a thin wisp of steam emerging from the lid. If you can't get the heat low enough, get a 'heat spreader', a gizmo with two layers of tin with lots of holes in them. You put that on top of the burner and it gives you more perfect control of the heat.

Cook for 35-40 minutes. Turn off the heat. Allow to sit for 10 minutes without removing the lid. Separation the lid and fluff the rice as you turn it nto the serving or storage container.

You may decide the results are too chewy or too mushy. If so, run out of gas the amount of water next time to make it more chewy, or increase it to make it 'softer'.

I'm at 3500 feet and like a lot of 'grain' to my rice. So I use 1 1/8 cup rice and 2 cups of water. Works great.

Montana Don | Oct 25, 2006

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