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I just purchased a Fagor Multicooker – a rice cooker, pressure cooker and slow cooker in one.  My main motivation was the fact that it has a delay timer – a feature that allows me to start cooking after I have left the house.  Not a feature you would want to use with dishes containing meat, obviously, but terrific if you want to slow cook beans, rice or grains and have it waiting for you.

My first foray into the world of pressure cooking was coconut rice.  But not just any coconut rice – coconut brown rice.  I have to admit – I was very nervous about using the “pressure” setting…I mean, haven’t we’ve all heard stories of freak pressure cooker accidents?  But with the new safety features on today’s pressure cookers, I decided to give it a try. I’m glad I did.

I have included instructions for the traditional, stove-top method, but hope you’ll entertain the idea of busting out your pressure cooker (or consider purchasing one to add to your kitchen!).

Coconut Brown Rice

Ingredients:

  • 2 cups brown rice
  • 3.5 cups water
  • 6 ounces coconut milk
  • juice of 1/2 lime
  • 2 tsp coconut oil
  • 1 tsp curry powder
  • 1/2 tsp black pepper
  • 1 tsp salt

Preparation:

Pressure Cooker: Place all ingredients in pressure cooker and stir together.  Lock lid and cook on high pressure for 15 minutes (15 minutes once pot has achieved maximum pressure).  After cooking time is complete, release steam. Mixture will look soupy at first, but allow to stand for approximately 10 minutes to absorb a little extra liquid.  Consume!

Traditional Stove Top:  In large saucepan, warm oil over medium heat until melted.  Turn heat to high. Add rice and other ingredients and stir together. Bring to boil and let boil for 1-2 minutes.  Reduce heat to a simmer, cover saucepan and cook for 30-45 minutes.  Check on it a few times to make sure the bottom is not burning.  Turn off heat and allow excess liquid to absorb. Your rice cooking time may vary due to the type of rice (long grain, short grain, basmati, etc).  Refer to package instructions for your type of rice.

I will be serving this with pan-fried tofu and sautéed broccoli rabe.

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