Soaking and washing rice removes dirt and excess starch, so your rice will be fluffy and not sticky.
Use 2 cups (470 ml) of water for long-grain white rice, medium- or short-grain brown rice, and wild rice. Use 1¾ cups of water (411 ml) for long-grain brown rice or jasmine rice. Use 1½ cups of water (353 ml) for medium-grain white rice or basmati rice. Use 1¼ cups of water (294 ml) for short-grain white rice. You can also replace the water with chicken stock if you want to give your rice a subtle yet different flavor.
White rice varieties will take around 18 minutes to cook. Brown rice varieties will need closer to 30 minutes. Don’t stir the rice or remove the lid until it’s time to check for doneness. The rice is done when it’s firm but tender and not crunchy.
You can leave the rice to steam for up to 30 minutes. [4] X Research source
Store leftovers in an airtight container in the fridge for up to five days.
Rinsing will remove starch and help make the rice less sticky.
Chopped garlic Minced onion Bay leaf Dried herbs like parsley, rosemary, and thyme Cayenne pepper Paprika
Cook jasmine rice for one minute Cook short-grain, medium-grain, and long-grain white rice for three minutes Cook basmati rice for four minutes Cook brown rice for 22 minutes Cook wild rice for 25 minutes
This will give the rice a chance to finish steaming, and allow the pressure cooker pressure to drop to a safe level.
When the pressure has dropped to zero unlock and remove the lid.
Leftovers can be refrigerated in an airtight container for up to five days.
You can soak the rice for a couple hours before draining and rinsing, and this will result in rice that isn’t sticky at all. [12] X Research source
When steaming rice, always use equal parts rice and water. To make rice to serve more people, simply increase the quantities of both equally. [13] X Research source
For smaller quantities of rice, add water to the minimum fill line. For larger quantities, add water to the maximum fill line. You don’t have to add extra water to a rice cooker.
