The Pressure Cooker Timing Charts
Source of Recipe
Unknown
Before cooking any variety of long grain white rice be sure to rinse thoroughly to remove some of the starch that causes the rice to stick together. Brown rice does not need to be rinsed. Short and medium grained rice is usually not rinsed. Place the rice in a large bowl and pour in cold tap water to cover. Swish the grains with your fingertips to release starches and to encourage any husks to float to the surface. Pour off the milky water. Wash two or three times until the water runs clear. There is no need to rinse brown or wild rice.
Fool Proof Rice
This is an foolproof method for cooking rice in a pressure cooker. Just imagine - no more with burned rice! Just use my PIP (Pan In the Pot) method for perfect, fluffy rice, and best of all it is so quick and easy. I use a small metal bowl that fits inside the cooker. Add 1 cup water to the pressure cooker and position the rack in the cooker. Rinse white rice until water runs clear. Put 1 cup rice and 1 3/4 cups water in a 1 1/2 quart metal bowl and place it into the cooker. Use Foil Helper Handles to remove 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 according to the chart below. Remove from heat and let the pressure drop naturally. Open the lid. Use an oven mitt to remove the bowl from the cooker and then fluff rice with a fork before serving.
Pressure Cooker Rice Cooking Timing Charts
Grain Variety Grain:
Water Cooking
Times Description
For best results do not exceed the recommended cooking times. Use the natural release method to finish steaming all rice. When pressure drops, open the lid, remove bowl and fluff rice with a fork before serving.
White Rice, long grain:
Basmati, Jasmine, Texmati
1 : 1 1/2
4 minutes
Basmati is an aged, aromatic rice imported from India. Jasmine is aromatic rice grown in Thailand and is similar to basmati. Texmati is basmati grown in Texas. Cooked grains are separate, light and fluffy.
White Rice, short grain:
1 : 1 1/2
4 minutes
Short-grain white rice is characterized by round grains,after cooking the rice is plump and slightly sticky. It may be difficult to find in the US, but there are medium grain rices that may work as`well.
White Rice, medium grain:
1 : 1 1/2
5-7 minutes
Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.
Brown Rice, Short Grain:
Basmati
Texmati
Sweet Brown
1 : 2
15-18 minutes
Brown rice has a chewier texture than white rice. Long grain brown rice remains separate and fluffy when cooked. Medium grain cooks up stickier than long grain. Both can be used in pilafs, stir-fries, rice salads, and paella, with curried vegetables, or as a side dish with meat, seafood or chicken. Sweet brown rice is a very sticky and chewy rice, good for sushi and puddings.
Brown Rice:
Medium Grain
1 : 2
15 minutes
Medium grain brown rice yields a lighter, fluffier dish than short grain .Brown rice will keep for 6 months stored in a cool, dry place.
Brown Rice: Long Grain
1 : 2
15 minutes
This rice has a nutty flavor and cooks up fluffier and drier than medium or short grain rices.
Wehani Rice
1 : 2
7-9 minutes
This long grain rice has a red bran layer. Its aroma while cooking is similar to hot buttered popcorn. Chewy and sweet, similar to the flavor of brown Basmati. Combine with a variety of veggies and nuts to create colorful hot dishes and cool salads.
Wild Rice:
Manomen
"Water Grass"
1 : 4
20-22 minutes.
Not a true rice but more closely related to corn; indigenous to North America and traditionally known as a staple for the Ojibway, Chippewa and Winnebago Indians of the Minnesota area. The seed of aquatic grass. Low in fat and high in B vitamins. Combine with other grains, use with smoked turkey as a salad, or with apples and squash.
Rice is cooked for the times indicated. Use the natural release method.
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