Recipes

■ Wait until the cooking liquid is at a complete
rolling boil before adding any rice or grains. Stir
well before closing the pan.
■ Cooking time begins as soon as the first red
ring appears on the pressure indicator. Never
cook rice or grains above the first red ring.
■ Always use the Natural Release Method for
rice and grains, with two exceptions – risotto and
polenta. With risotto and polenta always use the
Cold Water Release Method.
■ For a comprehensive and thorough look at
grain cookery in the pressure cooker, the cook-
book Lorna Sass’ Complete Vegetarian Kitchen
(Hearst Books), is recommended.
Guidelines to
help you produce
excellent results
The grain kernel is made up of four ele-
ments – the embryo, endosperm, cellulose lay-
ers of bran, and an inedible husk. Although the
cellulose layers of bran are indigestible for the
most part to the human system, it provides the
fiber needed to help your body function with reg-
ularity. Pressure cookers can soften this tough
outer covering in record time with consistent
results.The steaming effect makes the pressure
cooking technique the perfect blend of simplicity
aided by technology. Because there is no evapo-
ration when pressure cooking, the amount of liq-
uid used is usually less than the amount used
for conventional stove top cooking, see chart
page 43. The penetrating steam also locks in vit-
amins and nutrients. The natural flavor and tex-
ture of whole grains are allowed to come
through, giving a satisfying taste treat every time
you pressure cook.
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