Pressure-Steamed Long-Grain White Rice Pressure Cooker Recipe

Pressure-Steamed Long-Grain White Rice Pressure Cooker Recipe

Ingredients

Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure.:

Serve with tamari and butter for a great umami taste adventure.

FOR 3 CUPS COOKED

• 1 cup long-grain white rice
• 1 (1-finger) pinch sea salt
• 1 tablespoon oil or butter
• 1½ cups spring or filtered water

FOR 4½ CUPS COOKED

• 1½ cups long-grain white rice
• 1 (2-finger) pinch sea salt
• 1 tablespoon oil or butter
• 2¼ cups spring or filtered water

FOR 6 CUPS COOKED

• 2 cups long-grain white rice
• 1 (3-finger) pinch sea salt
• 2 tablespoons oil or butter
• 2¾ cups spring or filtered water

Method

1. In a 5- to 7-quart pressure cooker, combine the rice, salt, oil, and water
2. Close and lock the lid
3. Place a heat diffuser on the burner and the pressure cooker on top
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 4 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 10 minutes
9. At time, if the pressure is not all released, open the valve
10. Be careful of the steam as you remove the lid
11. Fluff the rice with a fork
12. Spoon out the rice to a serving bowl to serve hot or into a storage container
13. Let stand, uncovered, at room temperature until cooled before refrigerating

Full List of Pressure-Cooker Recipes
Full List of Rice Recipes