Hi, everyone. Today I tried cooking some brown basmati rice in the pressure cooker, using the pot-in-pot method (http://missvickie.com/howto/grains/ri...). I used half chicken broth and half water. I had used this method before with regular long-grain brown rice and all water, and it was fine. This one's a gluey mess. Can it be fixed? It's a lot of rice to just toss out.
Also, should brown basmati be rinsed like white rice? Is it the collagen in the chicken broth? Any ideas what went wrong?
If it can't be fixed, any suggestions for something it can be eaten with? and hopefully, frozen with in meal-sized packages?
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