Steamy Rice: Pressure Cooker Perfection

Cooking rice in a pressure cooker is a quick and easy way to make rice. The process can be faster than using a stovetop pot, as pressure cookers use hot steam to build pressure and cook food faster. There are two methods for cooking rice in a pressure cooker: the classic method and the pot-in-pot method. The pot-in-pot method is best for inconsistent heat sources that may burn the rice.

Rinse the rice before cooking

Rinsing the rice before cooking is an important step in the process of making steamed rice in a pressure cooker. This step helps to remove excess starch from the surface of the rice grains, which can prevent the rice from becoming sticky, gluey, or gummy. Here are some detailed instructions on how to properly rinse the rice:

• Place the desired amount of rice in a fine-mesh strainer or directly in the pressure cooker. If using a strainer, hold it under cool running water for about a minute or until the water runs clear. If rinsing the rice in the pressure cooker, gently scrub the rice with your fingertips in a circular motion.
• Continue to rinse the rice until the water runs clear. The water will initially become milky due to the excess starch being washed off. Pour out the milky water and repeat the rinsing process as needed.
• Be sure to drain the rice thoroughly after rinsing to ensure an accurate water-to-rice ratio during cooking. This step is crucial, as too much water can result in soupy rice, while too little water can lead to hard or burnt rice.
• Some types of rice, such as Arborio rice used for risotto, do not require rinsing. This is because the surface starch is needed to create a creamy texture in the final dish.

By taking the time to properly rinse the rice before cooking, you can help ensure that your steamed rice turns out fluffy, separate, and perfectly cooked.

Use the pot-in-pot method for inconsistent heat sources

If you have an inconsistent heat source that is prone to burning rice, use the pot-in-pot method instead of the standard method. This method lets you make a dish without dirtying the inner cooking pot, which is useful if you plan to use the pressure cooker again. It also lets you make two separate parts of a meal at the same time in the same pressure cooker.

Step 1: Assemble your equipment

In addition to your pressure cooker, you’ll need a trivet, an oven-safe pan or glass dish, and a sling or retriever tongs. Many pressure cookers come with a trivet. If yours didn't, you can purchase one. It is recommended to have both a low trivet for cooking taller pans and a high trivet for cooking one-pot meals.

As far as the cooking dish goes, most oven-safe dishes will work as long as they fit in your pressure cooker with enough room for the steam to escape around them. Pyrex or other serving dishes are popular, but some people shy away from glass. Do what you’re comfortable with!

You can make a simple sling by folding a long strip of aluminium foil in thirds lengthwise. If you cook pot-in-pot often, you can make a reusable sling by cutting a large silicone pastry mat lengthwise into 4-inch strips. Retriever tongs can also be used to remove the pot-in-pot pan from the hot inner cooking pot.

Step 2: Add water to the pressure cooker

The most important thing to remember about pot-in-pot cooking is to add water to the cooking pot before lowering in the pan! Pressure cookers need steam to cook, and the water added to the bottom of the pressure cooking pot is the key to creating this steam. Add the water to the pressure cooking pot first so that you don’t accidentally forget this step once the pot-in-pot is in place.

The amount of water needed will vary depending on the cook time. However, for most things (cheesecake, rice, eggs, veggies), add 1 cup of water to the 6-quart pressure cooking pot, then place the trivet on the bottom.

Step 3: Prepare your ingredients

In your oven-safe dish, add your ingredients and stir. Centre the oven-safe dish on the sling, and use the sling to carefully lower the pan onto the trivet. Fold the sling so that it doesn’t interfere with closing the lid.

Step 4: Cook

Lock the lid in place and cook as directed. When the time comes, remove the lid and unfold the sling. Use the sling to remove the oven-safe dish from the pressure cooker. (Be careful, since the cooking process can make the sling hot and slippery.)

Step 5: Fluff and serve

Fluff the rice with a fork or the rice paddle that came with your pressure cooker. Then, serve the rice warm.

Use a 1:1.5 rice-to-water ratio for white rice

When cooking white rice in a pressure cooker, it is important to use the correct rice-to-water ratio to ensure your rice is cooked properly. The ratio for white rice is 1:1.5, meaning that for every cup of rice, you will need one and a half cups of water.

This ratio is important to follow, as using too much water will result in soggy, overcooked rice, while using too little will leave you with hard, inedible rice. The same ratio should be used whether you are cooking one cup of rice or multiple cups—the cooking time will remain the same.

To cook white rice in your pressure cooker, first, add the desired amount of rice and the corresponding amount of water according to the 1:1.5 ratio. You can also add a teaspoon of butter, olive oil, or another oil of your choice for flavour, if you like. Close and lock the lid of your cooker, then place it on the stove and set the burner to high heat. Once your cooker reaches high pressure, lower the heat to maintain this pressure for three minutes.

After three minutes, remove the pressure cooker from the heat and use the natural release method. This means you will leave the cooker off the burner and allow the contents to finish cooking and steaming using the residual heat for 10 minutes. After 10 minutes, you can release any remaining pressure using the valve. Finally, open the lid, fluff the rice with a fork, and serve.

It is important to note that you should never fill your pressure cooker more than halfway with grains and cooking liquid. Additionally, always open the lid of the pressure cooker by tilting it away from you to avoid the hot steam.

Add butter, olive oil, or another oil for flavour

Adding butter, olive oil, or another oil of your choice to the rice will enhance its flavour and texture. A teaspoon of oil will be enough for flavouring. Olive oil will add a wonderfully bright and earthy aroma to an otherwise plain grain. It will also help keep your rice from becoming too sticky. Coconut oil, on the other hand, can transform the starches in rice and make it less sticky. It is also a healthier option as it boosts beneficial HDL cholesterol.

Use a natural pressure release for 10 minutes

After the pressure cooker has finished cooking the rice, it's important to use a natural pressure release for 10 minutes. This means that you should not manually release the pressure but instead let it release slowly and naturally. The rice will continue to cook during this time, using the residual heat and steam inside the cooker.

For an electric cooker, this means turning it off when the timer beeps and waiting 10 minutes before releasing any remaining pressure with the valve. For a stove-top pressure cooker, this means removing it from the heat source and waiting 10 minutes, then releasing any remaining pressure.

Do not be tempted to release the pressure right after the cooking time is up, as this will result in undercooked rice.

Frequently asked questions