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.
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Jen says
December 22, 2010 at 3:49 amDoes rice freeze well? I have a pressure cooker…it's electric. I've been wanting to make more freezer meals.
Alea says
December 22, 2010 at 5:18 amYes, it does freeze well. I either pull it out in the morning and let it thaw in the fridge or reheat it quickly in the microwave. It is a huge timesaver!
Marie Czarnecki says
January 15, 2013 at 7:01 pmI did not know you could cook rice in pressure cooker, thinking it would run over..That brown rice is great because I can cook it for my SHELTIE’S which is better for them…
Nancy says
March 11, 2013 at 8:14 pmWould it be the same process for Quinoa?
Alea says
March 11, 2013 at 8:20 pmNancy, when you make quinoa in a pressure cooker you only cook it for a couple minutes. I haven’t timed it yet, but I will let you know as soon as I do.
Annie says
March 12, 2013 at 4:09 amThis is great. I’ve been using my pressure cooker a lot lately and wondered about rice. I was afraid it might foam up and/or clog the vent. Can’t wait to give this a try.
Bill Rice says
October 29, 2013 at 7:02 pmI had the same worry. My parents used pressure canners to process veggies, and I started using pressure cookers almost 30 years ago. I experiment a bit, but I really do prefer to benefit from someone else’s experiment. Incidentally, those frozen leftovers reheat well in a pressure cooker although it might be useful to use a spacer and foil to avoid excess water. Thanks, I bookmarked your site!
Sarah says
September 10, 2014 at 7:01 pmHelllooo! I am a pressure cooking addict since getting mine a month ago. Thought I read that you had to put oil or butter in there to keep the foaming down. Just wondering.
Marsha says
June 27, 2018 at 6:02 amThe Trader Joe’s Basmati Rice Medley was incredible! I did add the butter and put Guatemalan Chicken from OAMC on top before pressure cooking. What a great one-pot evening!