Rice - Brown Rice 

Just rice for a crowd. With my kangan water machine use 4.5-6.0 water which makes the rice fluffy. Or just use 9.5 so it is more alkaline.

~In my pressure cooking pot
Equal measures of rice and water (4.5-6.0 or 9.5)
4 c brown rice
4 c water
1 t salt
Set for 10 min pressure cooking.
But allow time to come up to pressure and 10 min cool down before using the instant pressure release.

~In 8 qt pot on stovetop
8 c water (kangan 9.5)
8 c brown rice
2 t salt
Bring to boil. Cover then add weight to the lid. This makes like a makeshift pressure pot. I add 5 small cast iron skillets stacked on the handle of the lid.

Turn down heat until there is only a moderate amount of steam coming out. Cook 20-30 minutes. Check, stir and finish.
Baking larger quantities of rice makes a nice dry not sticky texture.

To speed cooking boil water on the stovetop and add to the dry rice.

To make rice that is dry with individual grains - perfect for putting into a casserole make this~
To bake in a hotel pan:
4 c long grain brown rice
4 c water
1 t salt
makes about 3 qts rice

To make rice that is softer for eating with something over it, or by itself make this~
To bake in a hotel pan:
4 c long grain brown rice
6 c water
2 t salt
makes about 4 qts of rice

Bake covered 350* to 400* 30-45 minutes.

~In 2 inch hotel pan this will fit
8 c water
8 c brown rice
2 t salt
Baked at convection roast 350* 40 minutes starting with boiling water. Remove lid and fluff with fork and release steam. Ideally keep and reheat later as the texture is really good - the grains are not at all sticky.

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