The pressure cooker is the ideal method for cooking rice, as it is extremely simple and quick. This pot, in fact, guarantees much faster cooking times than traditional ones, since it is able to store hot steam inside, which exerts a strong pressure and allows food to be cooked more quickly. If you do not have a homogeneous source of heat and you run the risk of the rice burning, it is advisable to use the cooking method that uses the inner basket, instead of the standard one. Try combining other ingredients and use the pressure cooker to prepare a complete dish.
Steps
Method 1 of 3: Using the Classic Method
Step 1. Weigh the rice and water
Put the desired amount of rice in the pot. Add water in an amount corresponding to the type of rice and the doses provided. One cup of white rice (200 g), for example, equates to 1.5 cups of water (350 ml).
- To further flavor the dish you can replace the water, in part or in whole, with broth (chicken, vegetable or ready-made).
- Never fill the pot more than halfway;
- If you prefer, you can add even more flavor by adding a drizzle of oil (olive or other) or a knob of butter.
Step 2. Seal the pot tightly
Close the lid of the pot hermetically by attaching the handle to the handle of the pot itself. If the closing method is different, refer to the instruction booklet. Put the pot on the stove.
If it's an electric model, plug it into the electricity socket and turn it on
Step 3. Wait until it gets under pressure
Raise the heat until the whistle indicates that the pressure is at maximum, then lower it and hold the pressure cooker for three minutes. Check the instruction booklet to know how to determine the pressure level.
- If the pot is electric, set the pressure to "high" for three minutes. It will take a few minutes for the pot to go under pressure.
- As soon as the pressure reaches the maximum level, lower the flame, otherwise the rice risks overcooking quickly.
Step 4. Release the pressure
After three minutes of cooking, remove the pot from the heat for 10 minutes, so that the pressure inside falls gradually and naturally. The rice, meanwhile, will continue to cook.
If the pot is electric, turn it off when the timer rings and let the pressure drop slowly for 10 minutes. If there is a specific function, set it
Step 5. Open the lid and shell the rice
After 10 minutes of gradually reducing the pressure, lower it all the way by unlocking the vent valve and let the water vapor escape. Keep the pot out of the way while you open it, so as not to be hit by the jet of hot steam. Shell the rice with a fork and serve.
Method 2 of 3: Use the Basket Method
Step 1. Pour some water into the pot
Pour a cup (230 ml) of water or the minimum amount needed to maintain pressure into the pot. Then place a steamer basket on the bottom of the pot.
In place of the basket, a trivet on which to place the inner pot can also be sufficient
Step 2. Put the rice and water in a heat resistant bowl
Find a heat-resistant dish or saucepan that fits snugly on the bottom of the saucepan. Put the rice and the corresponding amount of water in the bowl. One cup of white rice (200 g), for example, equates to 1.5 cups of water (350 ml).
- For ideal cooking, choose a stainless steel dish, a material that conducts heat more effectively than glass or ceramic;
- To further flavor the dish you can replace the water, in part or in whole, with broth (chicken, vegetable or ready-made);
- If you prefer, you can add even more flavor by adding a drizzle of oil (olive or other) or a knob of butter.
Step 3. Place the bowl in the pot
Insert the uncovered container containing the rice and water (or broth) into the pot and place it on the basket or trivet. Tightly close the lid of the pot.
Use the instruction booklet as a reference to make sure you are following the right procedure regarding the airtight seal
Step 4. Wait until it gets under pressure
Raise the heat until the whistle indicates that the pressure is at maximum, then lower it and hold the pressure cooker for three minutes. Check the instruction booklet to know how to determine the pressure level.
If the pot is electric, set the pressure to "high" for three minutes. It will take a few minutes for the pot to go under pressure
Step 5. Release the pressure
Once the three minutes of cooking have elapsed, remove the pot from the heat for 10 minutes, so that the pressure inside it drops gradually and naturally. The rice, meanwhile, will continue to cook.
- If the pot is electric, turn it off when the timer rings and let the pressure drop slowly for 10 minutes. If there is a specific function, set it.
- As soon as the pressure reaches the maximum level, lower the flame, otherwise the rice risks overcooking quickly.
Step 6. Open the lid and take out the bowl
After 10 minutes of gradually reducing the pressure, lower it all the way by unlocking the vent valve and let the water vapor escape. Keep the pot out of the way while you open it, so as not to be hit by the jet of hot steam. Take out the pan or saucepan being very careful. Shell the rice with a fork before serving.
Method 3 of 3: Try New Rice Recipes
Step 1. Add chicken to make a great chicken and rice dish
Put some boneless chicken breasts in the pot and brown them lightly in a drizzle of oil, over medium-high heat and without a lid. Remove the chicken, add oil or butter to taste, then combine the rice, the corresponding amount of water and the chicken on top. Cook under pressure for 15 minutes.
- Before introducing the rice, while cooking the chicken, add salt and pepper and a few carrots or onions to fry in the fat of the chicken.
- When you have introduced all the required ingredients, close the pot hermetically, raise the flame until the pressure is at maximum, then lower it and keep the pot under pressure.
- After 15 minutes of cooking, remove the pan from the heat and open the vent valve to completely lower the pressure. Open the lid keeping the pot at a distance, so as not to be hit by the jet of hot steam.
Step 2. Try a mushroom risotto made with arborio rice
Use the basket method: put oil and chopped garlic and onion in the inner pot and fry over medium heat for 2 minutes. Add the mushrooms and brown for another 3 minutes. Choose arborio rice, ideal for risotto, and add it to the sauté, together with the equivalent of water or broth. Cook under pressure for 8 minutes.
- When you have all the ingredients in, close the pot hermetically, raise the heat until the pressure is at maximum, then lower it and keep the pot under pressure.
- After 8 minutes of cooking, remove the pan from the heat and open the vent valve to completely lower the pressure. Open the lid keeping the pot at a distance, so as not to be hit by the jet of hot steam.
- When cooked, add cream and Parmesan cheese to whisk and a few basil leaves to taste.
Step 3. Make a plate of rice and cheese broccoli
Sauté chopped onion and diced chicken in the pot, uncovered and over high heat. Add the rice and the corresponding water or broth and cook under pressure for 5 minutes. Unlock the vent valve to let the steam escape and open the lid. Combine flour, milk, cheese and broccoli and sauté for another 4 minutes.
- When you have added the rice and water (or broth), close the pot hermetically, raise the heat until the pressure is at maximum, then lower it and keep the pot under pressure.
- After 5 minutes of cooking, remove the pan from the heat and open the vent valve to completely lower the pressure. Open the lid keeping the pot at a distance, so as not to be hit by the jet of hot steam.
- Whisk together the milk and flour before incorporating them, then add the cheese and broccoli tops and continue to brown to mix all the ingredients well.
