How To Make Fool Proof Rice In The Pressure Cooker Back To Grain Menu   Now, there are only four possible outcomes when you cook rice: It will be either too watery, which means is was undercooked, and/or the wrong release method was used. It will be overcooked with the grains of rice too soft and clumped together. 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. Or the rice is cooked correctly, and it will be just right. 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. 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. For 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 White Rice - a PIP Recipe 1 cup long grain white rice (Basmati, Jasmine, Texmati, etc.) 1 1/2 cups water or flavoring liquid Add 1/2 cup water to the pressure cooker and position the cooking rack in the bottom. Put the rice and the 1 1/2 cups water or other or flavoring liquids in a stainless steel bowl that fits inside the pressure cooker. Use Foil Helper Handles 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. Try This New Recipe! I have a recipe posted on my blog for a Savory, Herbed Three Grain Pilaf. You can find out How-to use both my PIP cooking technique and the more advanced, Tiered technique in this photo essay with step by step directions. Cooks Notes: 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 you. Or select a different variety of rice. Use my PIP cooking method for any other types of 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. Use a stainless steel bowl because it conducts heat better than either glass or cermics. Do NOT cover the insert pan when cooking rice. This blocks the super heated steam and prevents the rice from cooking. 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.     Questions or comments on this article? Click here.