Brown rice in a pressure cooker

Brown rice is much healthier than white rice. The rice bran is where its fiber is found, an essential element in our diet that slows digestion and prevents blood sugar spikes.

Brown rice takes longer to cook and can be a bit trickier, especially if you're used to cooking white rice. That's perhaps why using a pressure cooker is easier. It cooks faster, and the rice comes out soft and creamy, and if you follow this recipe, perfectly cooked.

Serves 4/4 cups cooked rice

Preparation time: 25 minutes

Difficulty: very low

Notes: Gluten-free, vegan

Ingredients:

1 1/2 cups of brown rice

3 cups of water

1 splash of extra virgin olive oil

1 clove of garlic 

1 bay leaf

A generous pinch of sea salt

Preparation

Wash the rice well until the water runs clear. 

"Dry" the rice in the hot pot. Once dry, add a drizzle of oil and the garlic clove. Sauté for one minute and add the 3 cups of water, salt, and bay leaf.

Close the pressure cooker and let it build to maximum pressure. Once it reaches maximum pressure, reduce the heat to low and cook for 20 minutes. Turn off the heat and allow the pressure to release naturally.

*This recipe can be used for many varieties of rice, including: long grain, short grain, pink grain, etc.