Who knew you could make rice in the pressure cooker?! White rice is a great side dish to go with other recipes, so make a big batch to have on hand for the week.
We used to never make white rice. Mainly because it requires a good amount of babysitting and ends up sticking to the bottom of the pot anyway! Actually, I would consider rice a more high maintenance recipe simply because it goes from underdone to paste in a snap.
With that said, it’s important to know that not all types of rice are equal. Some yield more fluffy results, while others are stickier. This recipe uses long grain Basmati white rice.
How to Make White Rice in the Pressure Cooker
You only need three ingredients to make this recipe:
- Basmati White Rice
- Broth or Water
Cooking rice with broth will add additional flavor to this rather plain grain. If you are making this as a side dish, I recommend using broth instead of water.
I always hold the salt until after serving, especially if it is going to be the base for something else. You don’t want to over salt the whole meal!
Is it good to wash rice before cooking?
It’s not 100% necessary, but it does prevent the grains from clumping together or getting gummy during cooking.
How do you rinse white rice?
Place the rice in a large bowl and fill with water. Use your hands to swish the rice around in the bowl of water, then drain. You can also put the rice in a mesh sieve, then run water over the rice to rinse.
Rinse until the water runs clear.
Pressure cooking takes only 12 minutes with a 10 minute natural release. Then, release the remaining pressure and serve!
Pressure Cooker White Rice
- 2 cups of uncooked Basmati white rice
- 2 cups of broth or water
- 1 tbsp of butter
- Add rice to an electric pressure cooker.
- Add water and stir.
- Add the pat of butter on top, but do not stir.
- Place the unit on high pressure for 12 minutes with a 10 minute natural release.
- Release remaining pressure, fluff the rice and serve.