Rice in a pressure cooker cooks in just a few minutes and is a great substitute for bread and pasta. It doesn’t stick to the bottom and is perfect for accompanying any main dish or adding to soup.
Quantities and minutes for boiled rice recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 228.13 (Kcal)
- Carbohydrates 49.97 (g) of which sugars 0.08 (g)
- Proteins 4.46 (g)
- Fat 0.41 (g) of which saturated 0.11 (g)of which unsaturated 0.24 (g)
- Fibers 0.81 (g)
- Sodium 201.92 (mg)
Indicative values for a portion of 188 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
Pressure Cooker Rice
QUANTITIES per person
– boiled rice as a side: 1/3 cup
– boiled rice for soup about 1/5 cup
- 1 1/4 cups rice (Arborio, Baldo, Basmati, Bomba, Carnaroli, Jasmine, Parboiled, Ribe, Roma, Thai, Vialone nano)
- 2 cups water
- to taste salt
How much water?
The double the weight of the rice for absorption cooking.
The triple the weight of the rice to drain it from the water at the end of cooking.
Tools
- 1 Pressure Cooker Lagostina
In the La Classica 7-liter pressure cooker, I recommend cooking up to half a kilo of rice.
With cereals, it’s better not to exceed half of the pressure cooker’s filling capacity (outer line and groove on the surface of the pot), as they sometimes produce foam that could clog the steam release valve.
Cooking Rice in a Pressure Cooker
Rinse the rice under running water (for an oriental taste, soak the rice for about ten minutes, then drain and rinse it several times until the water becomes clear and starch-free).
Pour the rice into the pressure cooker and cover it with double its weight of water, salt to taste.
Close the pressure cooker and turn on the heat. At the classic whistle, lower the heat and continue cooking for 5 minutes. Allow the pressure cooker to release on its own and open it only when the safety lock has lowered, so the cereal’s absorption cooking will continue even after turning off the heat. This technique also makes using the pressure cooker less dangerous.
Remove the rice from the pressure cooker and if desired, season the boiled rice with a drizzle of extra virgin olive oil.
How many minutes of cooking for other types of rice?
As a general rule, divide by 3 the classic boiling times in boiling water. In the pressure cooker, you need to count the cooking minutes from the pressure cooker’s whistle until turning off the heat, then allow the cooker to release steam on its own so the cereal continues to cook by absorption. If instead you release the pressure cooker from steam immediately after turning off the heat, you need to halve the traditional cooking time.
With red, black, and wholegrain rice to speed up cooking, I recommend soaking it before cooking for at least half an hour.
COOKING TIME
Wholegrain rice – divide the cooking time indicated on the package by three.
Red Rice (Ermes) – classic boiling 35 minutes – pressure cooker boiling 12 minutes.
Black Rice (Venere) – classic boiling 40 minutes – pressure cooker boiling 13 minutes.
How much time is saved with the pressure cooker?
Generally, the cooking time in a pressure cooker is halved.
While if, after turning off the heat under the pressure cooker, you let it release on its own (thus not being flooded by cooking steam) the times are reduced to a third.
