How to Make Rice in a Pressure Cooker – Real Food, Real Fast

The pressure cooker is the great equalizer! It allows you to make real food in the same amount of time, or less, than it takes to heat up convenience items. You can cook rice in a fraction of the time it would normally take when you use a pressure cooker.

The first time I made rice in a pressure cooker it was because my rice recipe was cooking so much slower than the rest of the meal for a dinner party. Out of desperation, I threw the partially cooked rice in the pressure cooker and said a prayer. I was amazed with the results, so much so that I started experimenting with cooking rice in the pressure cooker.

Things to remember when making rice in a pressure cooker:

~ Normally, you can add liquids to the fill line, but when making rice do not fill the pressure cooker more than halfway full.

~ Since the rice absorbs the liquid, the contents will be dry at the end of cooking. I realize this makes sense if you are used to cooking rice, but if you have spent much time cooking with a pressure cooker, you tend to become accustomed to all of the liquid.

~ Do not short change the standing time at the end of the process. For fluffy rice, let it stand for 5 minutes!

Cooking Basmati or White Rice in a Pressure Cooker

Ingredients:

1 cup rice
2 cups water, broth, or stock
1 tablespoon butter (optional, I never add it)

Directions:

Add all of the ingredients to the pressure cooker. Securely fasten lid. Cook over medium-high heat until it is at high pressure.

Reduce heat a little to stabilize and continue cooking for 7 minutes.

Remove from heat and place in sink. Release pressure by running cold water over the lid.

Let rice stand covered for 5 minutes. Check pressure before removing lid. If any pressure has built up, run under cold water again to release it.

N.B. I have an 8 quart pressure cooker so I often triple this recipe and refrigerate or freeze the leftovers to make dinner prep on following nights even faster.
Pictured above: Trader Joe’s Basmati Rice Medley cooked in pressure cooker.

Cooking Brown Rice in a Pressure Cooker

Ingredients:

1 cup brown rice
1 3/4 cups water, broth, or stock
1 tablespoon butter (optional, I never add it)

Directions:

Add all of the ingredients to the pressure cooker. Securely fasten lid. Cook over medium-high heat until it is at high pressure.

Reduce heat a little to stabilize and continue cooking for 18 minutes.

Remove from heat and place in sink. Release pressure by running cold water over the lid.

Let rice stand covered for 5 minutes. Check pressure before removing lid. If any pressure has built up, run under cold water again to release it.

N.B. I have an 8 quart pressure cooker so I often triple this recipe and refrigerate or freeze the leftovers to make dinner prep on following nights even faster.

This post is linked to Tasty Tuesday and Real Food Wednesday.