Honestly, I've used Alton's recipe and technique for a couple of years
now, and it's the best for me. No more worrying about burning the
bottom, etc. I use chicken broth instead of water, and add garlic and
onion. Comes out great.

Only other way I ever cooked it was stove-top, but I always seemed to
burn it...

Jeremy Sullivan wrote:

>I'm not looking for recipes, but techniques for straight-up brown rice. Rice
cooker, pressure cooker, stove-top, oven, microwave... If you're a brown rice
eater, what's your favorite? What's the fastest?
>
>I was thinking of trying a pressure cooker, to save time and because I'm afraid
my little rice cooker would take too long, but Riceland says NOT to cook it in a
pressure cooker?
>
>
>


--
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"It is said that whosoever the gods wish to destroy, they first make mad. In
fact, whosoever the gods wish to destroy, they first hand the equivalent of a
stick with a fizzing fuse and Acme Dynamite Company written on the side. It's
more interesting, and doesn't
take so long."

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