Several cups of perfect, fluffy rice made in a regular pressure cooker (not Instapot™ or similar)
(Last modified:
20230827.1414:
)
- Rinse 'X' cups (from table below) short grain rice in cold water
- If brown rice:
- Add to open pressure cooker:
- 'X' cups of the rinsed rice, from table below
- Water to just cover the rice
- Bring to a boil and then immediately reduce heat to a simmer (4.5 on medium element) for the indicated number of "Pre-cook Mins".
- Pour rice into a strainer and rinse.
- Move rinsed rice to the pressure cooker and add:
- 'Y' cups of water, from table below (You may substitute ¼C white wine for ¼C water)
- Sprinkle garlic powder
- ⅛t turmeric
- ⅛t freshly ground black pepper
- 2t vinegar
- Bring pressure cooker to high steam (15psi)
- Steam for number of minutes indicated in the "Steam" column of the table, below (boost ==> 5.0 or 5.5)
- Natural release
The ratio of brown rice to water is 1 : 1.5
The ratio of white rice to water is 1 : 2.5
| Type | 'X' Cups Rice | 'Y' Cups Water | Pre-cook Mins | Steam | Release Mins | Result |
| Brown,short | ⅔ | 1 | 5 | 9 | | |
| Brown,short | 1 | 1-½ | 5 | 9 | | Good |
| Brown,short | 1-¼ | 1-⅞ | 5 | 9 | | Good |
| Brown,short | 1-½ | 2-¼ | 5 | 9 | 11:00 | Good |
| Brown,short | 2 | 3 | 5 | 9 | 8:40 - 9:08 | |
| Brown,short | 2-½ | 3-¾ | 5 | 9 | | Good |
| Brown,short | 3 | 4-½ | 5 | 9 | 11:20 - 13:50 | Good |
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| White, basmati | ½ | 1-¼ | 0 | 4 | | Good |
| White, basmati | 2 | 3-¼ | 0 | 4 | | Stuck on bottom with 3C water |
Notes:
- Rice types:
- Long grain - firm, dry texture, fluffy, separate; length to width ratio: 4 ‐ 5
- Medium grain - moist, tender, slightly chewy, sticky; length to width ratio: 2 ‐ 3
- Short grain - soft, tender, sticky, clumps; length to width ratio: 1.1 ‐ 1
- Check out some info on the types here. ( https://www.thekitchn.com/whats-the-difference-between-short-medium-and-long-grain-rice-227756 )
- Pre-soaking brown rice for 30+ minutes or pre-cooking brown rice for 5+ minutes will cut the cooking time somewhat (20% ?). It also lets the rice retain more aroma because longer cooking times reduces the aroma.
- Rinsing removes a bit of the surface starch (and any sprayed on enrichment commonly done to white rice)
- Parboiled rice is pressure-steamed and dried in the husk, which is then removed later during processing. This procedure forces vitamins and minerals from the outer layer into the endosperm, so it should be more nutritious than regular white rice.