Pressure Cooker Rice – an easy and quick way! It will be ready in minutes, saving you time and cooking gas.
You should know that I really love brown rice, but its cooking time is very long, so I tried cooking it in the pressure cooker, and I must say with an excellent result.
Cooking in a pressure cooker significantly reduces the cooking time.
The pressure cooker helps to keep the nutritional properties of the rice intact.
With the pressure cooker, you can cook brown rice; once the pot starts to whistle, count another 18/22 minutes for optimal cooking.
Another advantage of the pressure cooker is that you can avoid soaking the brown rice before cooking it, to reduce cooking time.
Here’s how to proceed with cooking brown rice in a pressure cooker.
A tip I can give you is to rinse the rice: it’s enough to put it in a bowl of cold water that covers it completely and move the grains with your hands.
Drain the rice with a fine-mesh strainer and continue washing it under running water until it is clear.
Of course, you need to learn how to use it because it’s different from a traditional pot, but just a few simple steps and you’re done. Useful for cooking vegetables and legume soups but also for cooking meat.
The pressure cooker is, therefore, a valuable ally in the kitchen, allowing everyone to prepare delicious dishes while halving cooking times, without sacrificing taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 214.20 (Kcal)
- Carbohydrates 44.94 (g) of which sugars 1.50 (g)
- Proteins 8.84 (g)
- Fat 0.65 (g) of which saturated 0.09 (g)of which unsaturated 0.50 (g)
- Fibers 3.72 (g)
- Sodium 295.89 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pressure Cooker Rice
- 8.5 oz brown rice
- 2.5 cups water
- to taste salt
Tools
- Pressure Cooker
Steps for Pressure Cooker Rice
Thoroughly wash the rice under running water until it is clear.
Pour the rice into the pressure cooker and add double and slightly more of its volume of cold water.
Let it cook for 20-22 minutes, depending on the desired level of doneness.
(Times may vary depending on the rice you use).
Once cooking is finished, release the steam through the special valve before opening the pot.
Drain the rice.
You can season the rice as you like: use it without dressings as a side dish for vegetable, fish, or meat dishes.
And bon appétit.
Tips
The cooking time can vary depending on the type of rice.
Whole grain Carnaroli, with large grains: it may take 18-20 minutes.
Whole grain Ribe or Vialone Nano: 15 minutes are enough.
Whole grain Basmati or other indica type rice: 12 minutes.
Whole grain Originario round rice: 12 minutes are sufficient.
Once cooked, the rice can be stored in the fridge for several days in an airtight container without the grains sticking together, thanks to the high amylose content.
The large grain maintains a nice consistency and has a very pleasant chewiness.
The large grain maintains a nice consistency and has a very pleasant chewiness.
Notes
Brown rice consists of 12% water, 7% proteins, 69.2% carbohydrates, sugars, dietary fiber, and lipids; among the minerals, we find iron, sodium, potassium, phosphorus, selenium, manganese, copper, and zinc.
Brown rice contains some B group vitamins (B1, B2, B3, B5, and B6), vitamin E, vitamin K, and J. Regarding amino acids, alanine, arginine, cystine, glutamic acid, aspartic acid, valine, tryptophan, leucine, lysine, glycine, serine, and tyrosine are present. Brown rice provides 370 calories per 100 grams of product.
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