Rice in the pressure cooker? Yes, it works! This is the most reliable, fool proof way to make fluffy rice that we know.
- 2 cups rice (any variety)
- 2 cups water
- 1/2 teaspoon salt
1 Rinse the rice: In a fine wire mesh colander, rinse the rice under cold running water for about 30 seconds, until the water is less cloudy (it won't be quite clear). Drain off the excess water for a minute or so, until water is no longer dripping from the colander. (Note: If you’re using brown rice, you can skip this rinsing step.)
2 Add the rice and water to the cooker: Add the rice to the pressure cooker, along with the 2 cups of water and salt. Swivel the inner pot in the housing a little bit so that the rice settles into an even layer in the pot. Secure the lid with the release valve in its “Sealing” position.
3 Cook the rice on low pressure: If using white rice, select the “Rice” cooking program on its low pressure setting. (If your pressure cooker doesn’t have high and low pressure settings, just use the default “rice” setting.) The pressure cooker will adjust the cooking time automatically. For manual instructions, set the cooking time for 15 minutes on low pressure.
If using brown rice, select the “Multigrain,” “Pressure Cook,” or “Manual” setting and set the cooking time for 20 minutes at high pressure for chewy, separate grains of rice. For slightly softer rice, increase the cooking time to 22 minutes.
4 Let the pressure naturally release for 10 minutes: When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to its “Venting” position to release the remaining steam.
Open the pot, fluff the rice with a fork, and serve. (Leftover rice? Freeze it!)