Pilaf rice in the multicooker, a basic preparation perfect for saucy main courses or vegetable-rich dishes, for making rice salads or many other preparations.
Pilaf rice is prepared with an absorption cooking method and the result will amaze you at the first bite, so much flavor.
You can flavor the preparation with an onion and use many spices like cinnamon, cloves, star anise, saffron.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip lid, 16 menus, a true ally in the kitchen.
The multicooker is very convenient to take on vacation, you only need an electrical outlet and you can cook mains (pasta or rice), sides, and even desserts.
In the recipe, you will also find the procedure with the classic pressure cooker.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pilaf rice in the multicooker:
- 1 1/2 cups Basmati rice (or parboiled)
- 2 1/2 cups vegetable broth (or water)
- to taste salt
- 1 tbsp butter (or peanut or sesame oil)
- 1 onion
- to taste spices (cinnamon, cloves or anise)
Tools for pilaf rice in the multicooker:
- 1 multicooker
- 1 Fork
- 1 Strainer
Steps for preparing and cooking pilaf rice in the multicooker:
In a large strainer with small holes, place the Basmati rice or parboiled rice, rinse it well under running water.
In the electric pressure cooker, add the butter or peanut or sesame oil, set the sauté program and heat it up, you can also add an onion with cloves inserted inside to flavor it or just add the spices you prefer (cinnamon, cloves, anise) or make it without spices and onion according to your taste.
Add the drained rice, mix well then cover with vegetable broth or water, add a little salt.
Turn off the sauté program, set the pressure cooker program for 5 minutes at 230°F, put on the lid and close the valve.
Once the time is up, let it rest for 5 minutes then release the pressure and remove the lid.
Fluff the rice with a fork, do not stir the rice but “scrape the rice grains” with the fork to separate them well from each other.
Now your pilaf rice is ready for your preparations: it is recommended for very saucy dishes or vegetable-rich dishes or for rice salads.
COOKING WITH THE CLASSIC PRESSURE COOKER:
The procedure does not change, rinse the rice well, then in the pressure cooker add the butter or oil and the spices and onion if desired, let it flavor well, add the rice, water or broth and lightly salt.
Close the pot, bring it to pressure over medium heat then lower the heat and cook for 5 minutes.
After the time has passed, wait 5 minutes, release the pressure and remove the lid, fluff the rice following the method described above.
