How To Make Fool Proof Rice In The Pressure Cooker

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Fool Proof Rice

Troubleshooting Rice Problems

Now, there are only four possible outcomes when you cook rice:

  1. It will be either too watery, which means is was undercooked, and/or the wrong release method was used.
  2. It will be overcooked with the grains of rice too soft and clumped together.
  3. Use too much water to rice ratio and the rice will be mushy, too little water and the rice will be too dry and grains will be more chewy.
  4. Or the rice is cooked correctly, and it will be just right.

For long grain white rice where every grain is separate, its important to rinse any variety of long grain white rice before cooking to remove the starch that causes the rice to stick together. Place the rice in a large bowl and hold it under a steady stream of cold tap water, swishing the grains around with your fingertips to release starches and to encourage any unwanted debris to float to the surface. Keep pouring off the milky water until it is mostly clear and then drain off the water.

click for a close up viewFor those who prefer a sticky rice that clumps together, don't rinse the rice before cooking. You may also want to try switching from the long grain varieties to a medium or even a short grain rice. These rices are particularly good for casserole style dishes as well as risottos. Some of the varities I have used with great succes are the medium grain rice Rotan and Cal-Rose, and pearl rice which is a short grain rice. Refer to the correct cooking times and water ratio chart for the rice variety you are using.

Perfect, Fool Proof White Rice

This is my foolproof method for cooking long grain white rice in a pressure cooker. Just imagine, no more burned rice, and best of all it is so quick and easy! You'll get perfect results when using my PIP (Pan In Pot) method.

1 cup long grain white rice (Basmati, Jasmine, Texmati, etc.)
1 1/2 cups water or flavoring liquid

ricebowl8.gifPosition the cooking rack in the bottom of the pressure cooker and pour in 1/2 cup water. Put the rice and 1 1/2 cups water in a stainless steel bowl that fits inside the pressure cooker. Use Foil Helper Handles under the insert to help position and remove the bowl from the cooker. Lock the lid in place and bring to 15psi, reduce the heat to the lowest setting that will just maintain that pressure. Cook 4 minutes. Remove from heat and let the pressure drop naturally. Open the lid and remove the bowl from the cooker, and fluff rice with a fork before serving.

Cook's Notes: For additional flavor and aroma, substitute a tasty flavoring liquid like chicken broth or prepared boullion for all or part of the water. Add seasonings like soy sauce, lemon juice, garlic, cilantro, onions, and salt and pepper. Herbs such as thyme or dill can be added to compliment other foods as well.

Do not use any sort of lid or cover on the insert bowl when pressure cooking rice. In pressure cookery, a lid blocks out the super heated steam and serves the purpose of slowing and delaying cooking. A covered insert is useful in some types of recipes, but not while cooking rice because it prevents the rice from cooking properly.

How-To Cook Rice Tips

Try This New Recipe!

I have a recipe posted on my blog for a Savory, Herbed Three Grain Pilaf.

You can find my photo recipe on out How-to use both my PIP cooking technique and the more advanced, Tiered technique in this photo essay with step by step directions.

Take care in selecting the right type of rice for the dish you are preparing . For best results do not substutute other types of rice than the one called for in the recipe or your results with be different than intended.

Use my PIP cooking method for any type of rice. Whether it's white rice, brown rice, rice pilaf, or casserole style rice dishes, just refer to the correct cooking times and water ratio chart for the rice variety you are using.

If you prefer a drier rice with a bit of a chewy texture, adjust the water ratio lower in 1/4 cup increments until the rice suits your personal tastes.

For a softer, stickier rice, increase the water ratio by 1/4 cup increments until the rice suits your preferances. 

Use a stainless steel bowl when cooking rice using the PIP method because it conducts heat better than either glass or ceramics.

There is no need to rinse brown or wild rice as they are not as heavily milled, they do not have the same starchy coating as the more heavily milled white rices, so they will naturally stay as separate grains.

Short and medium grained white rice is used in recipes where the starch is an important asset to the finished dish, and it is intended to be somewhat sticky, or have a thick, creamy sauce when served. Unless the directions specifically state to rinse this type of rice variety, do not rinse them before cooking.


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