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Jenny Linford's avatar

What a lovely autumnal post, Catherine. Your allspice experience made me smile. Am very fond of carlin peas - had never thought of pairing them with rice pudding!

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Joanna Lloyd's avatar

Hi Catherine, I just wanted to ask your advice please. I cooked some brown basmati rice in my pressure cooker, using plenty of water and cooked on high pressure for 8 mins (natural drop) as per your instructions in Modern Pressure Cooking (my bible! - can't wait to buy the new one!) and it was an absolute disaster! Total mush. What did I do wrong please? xx

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Catherine Phipps's avatar

Hi! and oh no! I can only think of a couple of things. Firstly, did you open the cooker as soon as the pressure dropped, or did it sit for a while? It will continue to cook - the pressure cooker stays hot for a really long time. Did you add salt? Important for texture. The only other thing I can think of is that the brown rice was a faster cooking variety than anything I have used. It is definitely true to say that some do cook softer than others but the discrepancy shouldn’t be that great. I hope something there sheds a light.

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