So, if you’ve been following my posts, you know I’ve discovered the pressure cooker (I’ve taken to calling it “the cooker”) for things I’ve always done the traditional way. I used to use the old, scary cookers when I worked as a chef, but that was for breaking down some tough, grisly piece of meat, or the like. I recently bought one of the new-fangled, electronic pressure cookers, and I’ve been experimenting with food ideas.
I’ve roasted whole chickens, made soups and stews, and even made one pot pasta dishes in this thing – all with wonderful results. Then, I thought about rice. I’m not sure why, but I started making one-pot chicken and rice dishes before I made only rice in the cooker. At first, the results were gloopy, sticky messes. After a little research, I realized rice requires finesse. It requires a precise amount of water, an exact amount of cooking time, and even a certain opening method for the cooker after the timer rings. The rice continues to cook in the residual heat, steam, and pressure in the cooker. As Laura notes over at one of my favorite sites, Hip Pressure Cooking, you can’t be impatient and release all of the pressure right after the cooking time is up. She’s done a lot of research on the matter! I’m also hooking you up with an indispensible link here, which tells you how much liquid and cooking time you need for all kinds of rice varieties – as well as pressure selection and recommended opening methods! Once I found this resource, I started making rice in my cooker, and the results were perfect! Will I do away with my rice cooker or the stove top method for rice? Absolutely not. But it’s good to know it’s possible to do it this way and be successful.
There are a couple of points worth noting here. First off, you’re not going to save a ton of time making most rice varieties in a pressure cooker since it takes more time for the device to build up pressure (which, by the way is part of the cooking time) than it takes for the rice to cook. It also takes between 6 and 10 minutes (for most rice varieties) to properly release the steam on the cooker. At the end of the day, it’s going to take about as much time to make the rice in an electric rice cooker or even on the stove. But if you do it correctly, you will get perfectly cooked rice in your ole’ PC. But here’s where you’ll be happy to use the pressure cooker: one pot rice main dishes. I’ve done this in my cooker from start to finish, including sautéing the rice, chicken, and vegetables before pouring in liquid and putting the lid on. It came out quite yummy. Also, it’s possible to steam rice in the cooker separately from the other food you are cooking. I haven’t done this yet, but don’t let that deter you! Laura talks about this in her article above.
Laura includes two recipes in the link: Pressure Cooker White Rice and Pressure Cooker White Rice – Bain Marie Method. I’ve made the first recipe with perfect results. I’ve also used it with the addition of meat and veg, as well as a combination of liquids. This works well as long as you stick to the liquid amounts and cooking /release times and methods listed in the link. Have a whole lot of starchy fun!
Also, here’s the link for pressure cooker opening methods, and for which foods they are used.
Classic Pressure Cooker Steamed Rice
Author: Laura Pazzaglia, Hip Pressure Cooking
Just add the ingredients directly in the pressure cooker and go.
PRESSURE COOKER: 4L or larger. COOK TIME: 3 min. PR. LEVEL: High. OPENING METHOD: 10-min Natural.
Total time: 15 mins
Never fill the pressure cooker more than half-way with grains and cooking liquid.
1 cup (250 ml) long grain white rice (such as Basmati)
1½ cups (375 ml) Water (or vegetable liquid)
1 teaspoon olive oil (or butter) -optional
To the pressure cooker add the rice, water and oil.
Close and lock the lid of the pressure cooker.
For electric pressure cookers: Cook for 3 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time.
When time is up, open the pressure cooker with the 10-minute Natural release method – move the cooker off the burner and do not remove the lid. Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker’s residual heat. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve. Fluff with a fork and serve.
Read more: Pressure Cooker Steamed Rice – two easy ways! http://www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/