Duromatic Pressure Cooking Tips: Rice & Grains

Cooking Rice & Grains

No diet would be complete without the delicious addition of healthful rice and grains. Although there are over 7,000 varieties of grains, for practical purposes we will limit our discussion to the more common varieties found in grocery stores, natural food stores, gourmet and ethnic markets.

The closer we can come to eating food in its natural (least processed) state, the better it is for us. Rice and grains are no exception. Most "fast foods" are overly refined and over processed leaving empty calories and a lack of dietary fiber. The DUROMATIC pressure cooker can make natural foods easy and quick to prepare.

The grain kernel is made up of four elements -- the embryo, endosperm, cellulose layers 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 regularity. Pressure cookers can soften this tough outer covering in record time with consistent results. The short cooking time also insures retention of vitamins and nutrients. The natural flavor and texture of whole grains become more pronounced, satisfying your taste buds every time you pressure cook.

Guidelines to help you produce excellent results:

• 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.(medium pressure)
• Always use the Natural Release Method, 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 cookbook Lorna Sass' Complete Vegetarian Kitchen, by Lorna J. Sass, (William Morrow and Co.), is recommended.