If you’ve been scouring the internet on how to cook Perfect Pressure Cooker Rice, you’re in luck. Today, I’m going to cover how to best cook rice in the pressure cooker or Instant Pot.
I will be discussing the various types of rice, how they’re used, why pressure cooking rice is a great idea, and most importantly, how to make perfect Pressure Cooker Rice.
Don’t waste time and money ruining pot after pot of rice, or just giving up in your pressure cooker for rice altogether. Making rice in your Instant Pot is simple and easy, and I’ll teach you how to do it perfectly!
I strongly urge you to watch the video in this post for the best information. I’ve tried to transcribe it here, but the video covers most of this in much better detail.
Perfect Pressure Cooker Rice
Different Types of Rice
Most people, when just glancing at rice will notice the differences in color, aroma, and length of the rice.
If you look a little deeper, you will understand more about the variances in aroma and what that means.
Further, rice usually has two types of starches.
- There’s amylopectin which is in rices such as Jasmine. This covers the type of rices that are stickier.
- Then you have amylose which is a longer type of start which doesn’t bind or stick together.
This means that the two types of rice aren’t interchangeable and can’t be swamped out for each other.
I’m going to share with you some tips about rice so you know how to better choose rice for your dish.
- Basmati is a rice that doesn’t get fatter as it cooks, it gets thinner and longer.
- Jasmine rice is a sticky rice which means it will clump together, making it great to eat with chopsticks.
- Brown rice is believed to be healthier but, it’s really not. Brown rice is an all-purpose rice and usually tastes nuttier and chewier.
- Black rice used to be known as a forbidden rice so, it was only available to a few people. It has a coating that contains the same chemical as eggplant. This chemical is how both black rice and the eggplant gain their color.Black rice is a stickier rice.Stickier rices have the ability to raise your blood sugar more than a longer grain, less sticky rice like Basmati would.
- Sushi rice is very sticky which is why it’s great for sushi rolls.
- Glutinous rice is not high in gluten as the name might suggest.
Out of all these rices, each one has a different type of starch and different levels of starch which is the most important aspect to note.
Just a few notes on the length of rice when it’s cooking: Long grain rice grows to about four times it’s length when cooked. Medium grain rice grows about two times the size, and short grain rice stay short and plump up when cooking.
Why Pressure Cook Rice?
Now, I’m going to tell you why you should cook rice in the pressure cooker.
I’m a huge rice fan and like eating it on cheat days often.
The pressure cooker prepares rice in a much different way than it would on the stove.
The biggest difference is that the pressure cooker produces a hot and moist environment which gelatinizes the starch in rice. This gives it a much creamier feel and taste.
For rices like Basmati, you don’t want creamy, you want it to cook right through which the pressure cooker also does this. There have been rumors that pressure cooking rice hurts the bio nutrients, however, there is no true evidence for or against this, so I basically dismiss it.
One of the biggest aspects you need to remember is that you can’t just take a stove top recipe and attempt to make it the same way in a pressure cooker.
Pressure cookers change the chemistry of foods and how they react while being cooked.
For example, with a pressure cooker, there is less water being evaporated which is important when thinking about the cooking time. This means you will need less water, there’s no need for pre-soaking (this is also because it cooks quicker, and the aroma from rice will be retained much better.
Of course, let’s not forget there’s no babysitting involved.
How to Make Perfect Pressure Cooker Rice
Here’s where you may be surprised.
For all rice except Arborio and black, the ratio in a pressure cooker is 1 cup water and 1 cup rice, plus one tablespoon of butter, ghee, oil, or coconut oil.
I know this probably isn’t what you’ve been told but, trust me, this has been tested through and through.
Why is it so different and why is it so much quicker?
When cooking on the stove top, you need more water because you’re making up for the higher level of evaporation. This makes it take longer and requires you to add a lot more water.
With a pressure cooker, there’s no evaporation, or very little, which means you need less water and less time to prepare the rice.
Each type of rice will need a different amount of time to cook because each differs on the amount of water penetration required to be fully cooked.
One important note that I found out while running these tests is that you must rinse your rice. There’s no need for pre-soaking but, rinsing was necessary.
Another important note is that all these rices will need a 10-minute natural pressure release. These ten minutes are an important cook time and cannot be skipped or you’ll end up with either overly mushy or crunchy rice.
With brown red, and mixed rices, the water and rice ratios remain the same, but the natural pressure release time needs to be 22 minutes, not just 10.
For Arborio and black rice, the ratio will be 1 cup rice and 1.5 cups water. Once they finished cooking, I gave them a 10-minute natural pressure release and then I stirred them really well and added some more liquid until they became creamier.
I could just give you a recipe for all this rice, however, each of us like our rice prepared differently.
So, I am going to give you some troubleshooting tips in order to prepare it the way you prefer instead. Be sure to follow my recipe as I give it. If you have a varied preference, follow the next steps to adjust it.
- If the rice is too mushy, reduce the water then, if need be, reduce the time.
- If it’s too chewy, try increasing the cooking time first and if that doesn’t work, try increasing the liquid.
- If the center of the rice is hard but the outer portion isn’t, try increasing the water by a tad and if need be, increase the cooking time.
- Always ensure you’re doing a 10-minute NPR (natural pressure release).
- If the rice is sticking to the bottom, try adding ghee or butter first, then reduce the cooking and NPR time or try using a ceramic liner.
If you want my step-by-step recipe for how to get perfect pressure cooker brown rice, you can read it HERE.