I am tired of Japanese rice cookers with plastic coading. Chinese rice cooker doesn’t have much function. I searched online and decide to use pressure cooker to cook the rice from now on.
This is my foolproof method for cooking long grain white rice in a pressure cooker. Just imagine, no more burned rice, and best of all it is so quick and easy! You’ll get perfect results when using my PIP (Pan In Pot) method.
1 cup long grain white rice (Basmati, Jasmine, Texmati, etc.)
1 1/2 cups water or flavoring liquid
Position the cooking rack in the bottom of the pressure cooker and pour in 1/2 cup water. Put the rice and 1 1/2 cups water in a stainless steel bowl that fits inside the pressure cooker. Use Foil Helper Handles under the insert to help position and remove the bowl from the cooker. Lock the lid in place and bring to 15psi, reduce the heat to the lowest setting that will just maintain that pressure. Cook 4 minutes. Remove from heat and let the pressure drop naturally. Open the lid and remove the bowl from the cooker, and fluff rice with a fork before serving.
Cook’s Notes: For additional flavor and aroma, substitute a tasty flavoring liquid like chicken broth or prepared boullion for all or part of the water. Add seasonings like soy sauce, lemon juice, garlic, cilantro, onions, and salt and pepper. Herbs such as thyme or dill can be added to compliment other foods as well.
Do not use any sort of lid or cover on the insert bowl when pressure cooking rice. In pressure cookery, a lid blocks out the super heated steam and serves the purpose of slowing and delaying cooking. A covered insert is useful in some types of recipes, but not cooking rice because it prevents the rice from cooking properly.