Iberia Long Grain Brown Rice 5 lb

I cooked this in a pressure for 15 minutes to the second, and cooled off the pressure cooker right away, Threw it in the colander and drained a little remaining water, and the rice was fluffy and moist. Lasted two days and microwaved it, it was just like the first day. I used 8 cups water to 2 cups rice, a half teaspoon of oil so it wouldn't foam. It just came out great, not mushy, every grain was singular. The flavor was fantastic even without salt. The texture was chewy but tender. It shrinks, it is small grains after cooking.

The flavor is good. Every Brown rice (unless parboiled in package) takes a little longer to cook than white, and in a rice cooker, you may find you want to leave a little more room at the top of the cooker (i.e., not fill the pot so full). I recommend a non-stick rice cooker for easiest Prep and clean up. Partial-cook if you want for use in a stir-fry. (Olive oil works great.)