Recipe & Cooking Technique for Brown Rice

So, I’ve been getting a lot of requests to share a recipe and technique of how I
cook my Brown Rice here in Dubai.

Traditionally, in Goa, or in villages where this rice is used, Brown Rice or Red
Rice cooked over a Fire top called “Chul” in Konkani or “Chulha” in Hindi. The
Fire is set over Bricks and wood in an open space. Usually, I would see my
Paternal Grandma(we used to call her Mai)lighting up the Chul early morning and
cooking this rice from Morning until Afternoon in a Large clay Pot. This
tradition is still followed in Goa and some other Indian villages as well. Yes,
it takes really long to cook this particular rice. Back in the day when Pressure
Cookers were not so famous and people didn’t really have to worry about the
soaring Gas and Electricity Bills, this rice technique was a No-brainer!

Since this rice is extremely healthy to consume but takes really long to cook,
many people avoid attempting to cook this rice and these days, ofcourse, with
our fast paced busy lives, with hardly any time on hand, it’s not really
possible to cook it traditionally.

When I came to Dubai, my friend Deril D’souza taught me how to cook this rice in
the Pressure Cooker…How cool right!!!  I was so excited that I could now enjoy
eating rice, guilt free and it took me back to all my childhood memories of our
Goa Summer Holidays where my Mai would cook this rice for us! Trust me when I
say this, if you follow the steps that I’ve mentioned, you will not go wrong.

Note: Here I have used Kerala Brown Rice. But you can use Goa Red Rice too.