Pressure Cooker Rice
Get fluffy, tender white rice every time using your pressure cooker for a simple, hands-off side dish.
Ingredients
- 1 cup long-grain white rice 200g
- 1 cup water or chicken broth 240ml
- 1 tablespoon butter 14g
- ½ teaspoon salt
Instructions
- Place the rice in a fine-mesh strainer and rinse under cold running water for about a minute, or until the water runs clear. Drain thoroughly.
- Transfer the rinsed rice to the inner pot of your pressure cooker.
- Add the water or broth, butter, and salt to the pot. Stir once to combine.
- Secure the lid on the pressure cooker and make sure the steam release valve is in the 'Sealing' position.
- Select the 'Pressure Cook' or 'Manual' setting and set the timer for 5 minutes on high pressure.
- Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. Do not touch the valve during this time.
- After 10 minutes, carefully move the steam release valve to the 'Venting' position to release any remaining steam.
- Open the lid and fluff the rice gently with a fork. Serve immediately.
Notes
Rinsing the rice is a key step. It removes excess starch from the surface of the grains, which helps prevent the rice from becoming gummy.
You can double this recipe. Use 2 cups of rice and 2 cups of liquid. The cooking time remains the same.
For firmer rice, reduce the natural release time to 8 minutes. For softer rice, increase it to 12 minutes.