Pressure Cooker Rice


I will use instant rice in a pinch, but I know I'm missing out on nutrition as well as the whole texture thing.  (It may be a slight difference to you but we're super-sensitive and it's kind of like the difference between perfectly cooked al dente pasta  and overcooked mush to us.)

I have a rice cooker/steamer (in addition to the multi cooker) and I have a great recipe for perfect rice on the stovetop every time, but sometimes I only have 10 minutes to spare and this is where the pressure cooker comes in.  Have I mentioned that I love this thing? (Fagor multi cooker- electric)


White rice
1 part rice (long grain white*- plain, jasmine or basmati etc) to 1 1/2 - 2 parts liquid** (The more liquid you use the softer the rice)

Once it's up to pressure, set timer for 6 minutes.  (Though my cooker will hold foods on warm, for this you want to release immediately and remove the lid as soon as you are able or it will get too mushy.)  Remove rice*** and fluff with fork.


Brown rice
1 part rice (long grain, brown) to 2 parts liquid**
 Once it's up to pressure, set timer for 6 minutes.  Remove rice*** and fluff with fork.

*If you want your (white) rice to separate and be fluffy, rinse before cooking.  For sticky rice, don't rinse. 

** We generally prefer using a broth, but if we are making plain we add a dash of salt or it's icky.

***  Though my cooker will hold foods on warm, for this you want to release immediately and remove the lid as soon as you are able or it will get too mushy.


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