Steamed basmati rice in a pressure cooker, ready in 8 minutes, perfect for rice salads, chili con carne, and other dishes.

For perfect results, just follow two rules:

– rinse the rice thoroughly until the water is clear and not milky

– the rice to water ratio is 1:2 (example 100 g of rice and 200 grams of water).

After cooking, the rice turns out dry and not sticky.

The recipe also includes the cooking method with the multicooker.

Ingredients for Steamed Basmati Rice in Pressure Cooker:

Difficulty: Very easy
Cost: Very economical
Preparation time: 5 Minutes
Portions: 4 people
Cooking methods: Pressure Cooker
Cuisine: Italian
Seasonality: All seasons

Tools for Steamed Basmati Rice in Pressure Cooker:

Take the basmati rice and place it in a large bowl, cover it with natural water and wash it well, remove the water and add more until the water becomes clear. This way, you remove a large amount of starch in the rice, preventing it from becoming sticky after cooking.
Remove all the water and transfer the rice to the pressure cooker, add 2 3/4 cups of natural water and stir well with a wooden spoon. Cover with the lid ensuring the valve is closed, then turn on the gas to medium heat, and once pressure is reached, lower the gas to minimum and cook for 8 minutes.
Once the time has passed, turn off the gas and release the pressure by slowly turning the valve. Do not leave the pot under pressure, or the rice will continue to cook.
Remove the lid and fluff the rice well with a fork, then place it in a bowl or plate and use it for your preparations.
COOKING WITH MULTICOOKER:
Wash the rice well, then put it in the multicooker basket, add the water, stir well, and close the pot with its lid and close the valve. Cook for 8 minutes using the pressure cooking program.
After the time is up, turn off the pot, release the pressure, remove the lid, and fluff the rice with a fork.