Cooking rice in a pressure cooker dramatically reduces the necessary cooking time. Preparing the rice in a pressure cooker will not guarantee perfect rice every time, as the ratio of water to rice you put into the pressure cooker is critical to the texture of the cooked rice. This ratio depends on the type of rice being made. Some rices absorb more water than others. The differences in water to rice ratios will also affect the cooking time for the rice. Adhere to both closely for the best results.
White rice has had the bran removed from it to produce light-colored grains. This is a more processed form of rice with less fiber than brown rice. Long-grain and medium-grain white rices use 1 1/2 parts of water per part of rice. For instance, for each 1 cup of dry rice, use 1 1/2 cups water. Long-grain white rice will only take 4 minutes in a pressure cooker and medium-grain rice will take 7 minutes to cook.
Brown rice, like white, is available in long, medium and short grain types. Brown rice retains the hull of the rice grain, which is removed to make white rice. This hull takes longer for the water to penetrate and soften the rice grain; therefore, brown rice will take longer and need more water to cook.Use two parts of water per one part of brown rice for all types. Brown rice will cook in 18 minutes for short grain, 16 minutes for medium grain and 15 minutes for long grain types.
Short-grain rice cooks to a sticky texture, ideal for eating with chopsticks. Examples of this type of rice include sushi rice, Thai sticky rice and glutinous rice. Use 1 1/3 parts water per part of rice. These short-grained white rices only require 8 minutes of cooking in a pressure cooker. The cooked rice will be more moist and less fluffy than long-grain or medium-grain rices.
Wild rice is technically not a rice but the seed of a marshy grass grown in Minnesota. Use four parts of water per part of rice and cook the wild rice for 20 to 22 minutes. Use cooked wild rice in pilafs with other cooked rices, in grain salads or in stuffings.
Instead of boiling the rice in the bottom of the pressure cooker, steam it. Put the rice and water needed inside a metal bowl suspended on a rack inside the pressure cooker. Add 1/2 cup water into the bottom of the pressure cooker to create the steam. Cover the cooker and bring it to 15 psi pressure. Begin timing the cooking as soon as it reaches pressure and cook for the time needed based on your rice type. Remove the pressure cooker from the heat and wait for it to naturally lower in pressure to allow you to unlock the lid.