Cuisine: South Indian
Method 1: Cooking in a pressure cooker
Unpolished Brown rice – 1 cup
Water – 2 ½ cups
Wash and unpolished brown rice in water for 30 minutes. After soaking, drain the water completely. In a pressure cooker, put soaked rice and 2 ½ cups of water. Pressure cook for 3 whistles on high flame. Then simmer the flame and let it cook for another 10 minutes. Turn off the flame and wait for the pressure to release completely before opening the lid.
Method 2: Cooking in a Clay Pot
Unpolished Brown Rice – 1 cup
Water – 2 ¾ cups
Wash and soak unpolished Brown rice in water for 30 minutes. After soaking, drain the water completely. Put the soaked rice in a clay/earthen pot. In a steel vessel, pour water and heat it. When it is about to start boiling, pour the hot water into the soaked rice in the clay/earthen pot. Cook on low flame until all the water evaporates. Then, cover the pot with the lid and cook for 2-5 minutes. Turn off the stove and let it rest for 10 minutes before serving.
Small details make a lot of difference:
Rice taste enhances when cooked completely on low heat.
Clay/earthen vessels will crack when cooked on high flame on gas stove. They will not crack when cooked on wood fired stove, even if the flame is high.
Adjust the water proportionate according to individual preferences.
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