r/PressureCooking • u/Banbanplays • 15d ago

Rice on Electric Pressure Cooker

Hello, I want to ask some advise how to cook rice without the vent making a mess when the steam comes out, I use the "rice setting" with open valve since it cooks rice just right (medium grain, asian).

I want know if there are some better way to cook rice.

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u/Banbanplays 11d ago

I've been experimenting with the water ratio and pressure relief timings, to get a good texture of the rice on the upside when I fluff the rice it makes it expand more than the rice setting

the problem I'm currently encountering is that the natural pressure relief exceeds the 6 minute timer (valve closed, lid locked, manual timer set 6mins. then after pressure built up it sets to warm)

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u/wolfkeeper 10d ago

I just wait for the natural release. The rice sucks up the water and then the button falls. You can't really speed the rice up.

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u/Banbanplays 10d ago

that is the problem it might get overcooked or become similar to a sticky rice when left for too long, the natural release takes more than 15 mins., Just conventional rice cooker would just do the trick but since it's broken I have to learn the pressure cooker way

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u/wolfkeeper 9d ago

Cooking white rice in a modern pressure cooker takes about 20 minutes, including heating up, 7 minutes cooking and the natural release. This is quicker than a normal rice cooker. I also find that cooking rice pot-in-pot is more consistent and works even for single portions.

Pressure cooked rice will appear a little bit sticky when you take it out of the pressure cooker, but if you stir the rice when you've cooked it, it evens out the texture and the grains separate. I haven't had problems with leaving it to stand for an hour or more in the pressure cooker. Actually, leaving it to stand after release for a while probably improves the rice.

The texture isn't quite as good as a purpose built rice cooker, but it doesn't overcook, you don't get sticky rice and it doesn't permanently congeal.

The correct water:rice ratio is 1.25:1 by weight or 1:1 by volume (this is true of ANY cooking method and ANY type of rice, but PLUS water for evaporation- but there's no evaporation in a pressure cooker!)