Brown rice - I've had hell of a job cooking it as it never comes out right. Either its too hard or turns out sludgy. I follow the instructions but it doesn't make any difference. Help pleeeeeese!!
by 
American-In-Training
ANSWERS: 1
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I cook mine the same way I cook basmati rice, I put some extra virgin olive oil in a skillet and heat it to temp and add the rice, I cook it for a few minutes to cook the starching exterior of the rice. By that time I have two cups of water already at a rolling boil in a pressure kettle (do not put the lid on yet) and then I add the rice. I let it absorb as much water as possible on a medium high heat. When there is that last little bit of water I snap the lid on the pressure cooker and reduce the flame to low heat, just enough to simmer. Let stand on this heat for about five minutes then turn it off and let it stand for another 10 to 15. Remove the lid, if a little water is in the mix, turn heat back on and continue to stir until all water is evaporated to the desired consistency. The frying of the rice helps keep it from sticking together.
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