brown and white rice

GUIDELINES FOR BROWN + WHITE RICE

TIME: 30 TO 35 MINUTES FOR WHITE RICE, 50 TO 60 MINUTES FOR BROWN RICE

YIELD: ABOUT 3 CUPS WHITE RICE OR 4 CUPS BROWN RICE ABOUT 6 OR 8 SERVINGS, RESPECTIVELY

The secret to making perfect rice in the electric pressure cooker is to let it steam under a dish towel draped over the top after the lid is removed. The towel absorbs the excess moisture, which helps the grains stay separate instead of clumping together.

You’ll notice that I give a range of times for each variety of rice. Deciding whether to cook it more or less depends on many factors, including how soft you like your rice (cook it longer for softer rice), how old your rice is (older, drier rice might need a bit more time), and also your specific brand of pressure cooker. If you’re unsure, cook the rice for the shortest time given, and then, if necessary, cook it again for another minute or two.

After you experiment once or twice, you should be able to land on a foolproof method that works for you. My advice is to write it down so you remember what you did for the next time.

White rice, short-grain (such as Arborio, sushi rice,Valencia): Rinse the rice in a fine-mesh sieve until the water runs clear. In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine sea salt. Cook on high pressure for 3 to 5 minutes; then let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.

White rice, long-grain (such as basmati or jasmine): Rinse the rice in a fine-mesh sieve until the water runs clear. In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine sea salt. Cook on high pressure for 8 to 10 minutes; then let the pressure release naturally. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.

Brown rice, short-grain: In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine sea salt. Cook on high pressure for 22 to 24 minutes; then let the pressure release naturally. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.

Brown basmati or other long-grain: In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine salt. Cook on high pressure for 20 to 22 minutes; then let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.

admin
GRAINS AND PASTA

Leave a Comment

Your email address will not be published. Required fields are marked *