Easy Pressure Cooker Steamed Rice
That’s right, who needs a second piece of equipment in your kitchen taking up space when you can get perfect results right from your pressure cooker! In these kitchens we do rice two ways, the Classic way (Pressure Cooker) and the Bain Marie way (stove top) that get’s a little more complicated. For today, we will focus on the classic way or my preferred way of doing rice as it is easy.
Yes, you are right that grains and in particular rice demand precise amounts of time and liquid to yield perfect results. Too much of either will send you one way or another from the perfect combination. It is important to note that in a pressure cooker method there is a cooking period called natural release. This is when the rice continues to cook in the residual heat, steam and pressure in the cooker. Don’t get to anxious to to get to the rice and release the pressure that has built up immediately after the cook time is up. Note that each rice variety has it’s own cooking time and liquid requirements and I list this is in the table below.
Rice Pressure Cooking Times & Liquid Ratios
| Rice Type | Liquid Per 1 Cup | Electric Pressure Cooker Times | Stove Top Pressure Cooker Times | Pressure Selection | Open Method |
|---|---|---|---|---|---|
| Arborio Rice | 2 cups | 5 | 7 | High or Low | Slow Normal |
| Basmati Rice | 1 1/2 cups | 3 | 3 | High or Low | 10-min Natural |
| Basmati Rice (rinsed) | 1 1/4 cups | 1 | 1 | High or Low | 10-min Natural |
| Basmati Rice (soaked) | 1 | 1 | 1 | High or Low | 10-min Natural |
| Brown Rice | 1 1/4 cups | 20 | 18 | High | 10-min Natural |
| Jasmine Rice (rinsed) | 1 cup | 1 | 1 | High or Low | 10-min Natural |
| Red Rice (see Brown Rice) | |||||
| Sushi Rice | 2 1/4 cups | 5 | 5 | High or Low | 10-min Natural |
| White long-grain Rice | 1 1/2 cups | 3 | 3 | High or Low | 10-min Natural |
| White short-grain Rice | 1 1/2 cups | 8 | 8 | High or Low | Slow Natural |
| Wild Rice | 3 cups | 25 | 20 | High | Natural |
Please note that the cooking times stay consistent between stove-top and the electric pressure cookers, the only deviation occurs when you deal with very dense grains.
- 1 cup long grain white rice
- 1 1/2 cups water or stock
- 1 teaspoon olive oil
- Add rice, water and oil to your pressure cooker.
- Close and lock the lid to the pressure cooker.
- For electric pressure cookers: Cook the rice for 3 minutes at high pressure.
- For the stove top type pressure cookers: Turn the heat to high, when the pressure cooker has reached pressure, lower the heat to maintain a constant temp and then begin to time 3 minutes of pressure cooking time.
- When the cooking time has passed, open the pressure cooker with the 10 minute release method. Move the cooker off the burner and do not remove the lid. Instead, allow 10 minutes to pass so the contents can finish cooking and use the steam and residual heat.
- For electric pressure cookers, when the cooking time has elapsed allow the same 10 minutes. Then, release the pressure using the valve.
- Fluff the rice with a fork and serve.
- Never fill the pressure cooker more than half-way with the total combo of grains and the cooking liquid
