How to Pressure Cook Different Types of Rice Part I ~ White Rice

How to Pressure Cook Different Types of Rice Part I ~ White Rice is a general information guide based on my research and testing for debunking the mystery of how much liquid and fat to use when pressure cooking different types of rice grains as well as a reference for cooking times and steam release methods necessary for desired results.

After combing the internet and reading through my collection of cookbooks, I came to this conclusion: There is NO definitive guide on pressure cooking rice. Why? because overwhelmingly,”there are more than 40,000 varieties of cultivated rice (the grass species Oryza sativa) said to exist,” according to thericeassociation.org.

Pressure cooking rice can be perplexing, considering there are so many elements that can affect the end results. Like many pressure cooker owners, I have LOTS of questions about cooking rice in the pressure cooker. To break it down for myself and for others I did some research and testing.

Different types of rice grains absorb liquid differently and they cook at different rates. Add the element of pressure cooking to the equation and you’ve got an even more complex puzzle. The easiest way to solve it was to begin with one category, white rice. Dividing rice into two separate classes, white and brown/wild (and two separate posts) was best because white rice is more processed than brown or wild rice varieties, so there’s less to deal with in cooking it.

According to Wayne Gisllen’s, Professional Cooking, 7th Edition (pg 639), White rice is a regular milled product. During manufacturing, the outer bran coating is removed. This means it will absorb liquid more quickly and cook faster than a rice grain such as brown or wild rice. It also means you’re going to have a a lighter textured finished product, which most people prefer.

To keep it as simple as possible and give a general guideline, I broke white rice down into 4 basic categories:

1. Extra-long grain
2. Long grain
3. Medium grain
4. Short grain.

Note: I did not include Instant Rice in this post because in regular methods of cooking, according to Gisslen (pg 640), “It does not hold well after cooking and quickly loses its shape.” Pressure cooking instant rice would most likely result in a mushy clump of goo. (my guess)

To test the first three types, I simply followed the instructions on the packages for the amount of liquid and fat to add. I used previous experience from recipes I have tried and used a trusted source, Barbara Shieving’s website Pressure Cooking Today, for guidelines on the time needed to pressure cook and what steam release method to use.

For the last type, short grain rice, I guessed based on conventional methods stated in several cookbooks. There were no package instructions to follow because I bought it from a bulk bin at a local health food store. There were no solid sources for pressure cooking it (that I could find). Fortunately, the first try and my guesstimates worked and the finished product was exactly what I was looking for.

Using commonly available and preferred white rice grain varieties, here’s my breakdown and results from tests I did on each type of white rice:

Extra-long grain white rice varieties are slender grains that stay separate and fluffy when cooked properly. They are commonly used for side dishes and casseroles. (Gisslen pg 640).

Basmati (an extra-long grain white rice) has a nutty flavor profile.

The package directions for extra-long grain white rice, such as Basmati call for a 1:1.5 ratio of rice to liquid as well as 1 tablespoon of fat (oil or butter) per cup of rice. So, 1 cup of rice, 1 1/2 cups of liquid and 1 tablespoon of oil or butter. It only takes 3 minutes to pressure cook at high pressure and the best steam release method is 10 minutes of natural steam release.

This is how Basmati rice should look when finished. Notice the texture is separate grains that have a nice firm and fluffy hold.

Long grain white rice varieties are nearly identical to extra-long grain; slender grains that stay separate and fluffy when cooked properly and are also commonly used for side dishes and casseroles. (Gisslen pg 640).
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Jasmine (a long grain white rice) has a floral fragrance and flavor profile.

The package directions for long grain white rice, such as Jasmine call for a 1:1.5 ratio of rice to liquid as well as 1 tablespoon of fat (oil or butter) per cup of rice. So, 1 cup of rice, 1 1/2 cups of liquid and 1 tablespoon of oil or butter. It only takes 3 minutes to pressure cook at high pressure and the best steam release method is 10 minutes of natural steam release.

This is how Jasmine rice should look when finished. Notice the texture, just like extra-long white rice  is separate grains that have a nice firm and fluffy hold.

Medium grain white rice varieties have small, round kernels that become sticky when cooked. They can be used for dishes such as risotto as well as puddings and rice molds. (Gisslen pg 640).
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Arborio (a medium grain white rice) is commonly used in Risotto dishes for a creamy finished texture.

The package directions for medium grain white rice, such as Arborio call for a 1:3 ratio of rice to liquid as well as 2 tablespoons of fat (oil or butter) per cup of rice. So, 1 cup of rice, 3 cups of liquid and 1 tablespoon of oil or butter. You’ll want to saute the rice in the fat for a couple of minutes and then add the liquid. It only takes 5 minutes to pressure cook at high pressure and the best steam release method is quick release.

This is how Arborio rice should look when finished. Notice the creaminess of the finished dish. The liquid is visibly creamy, yet not runny or thin and the rice holds up nicely.

Short grain white rice varieties or glutinous types are chewy and sticky when cooked. Often used in Asian cuisine, this rice can be used for desserts as well as side dishes. (Gisslen pg 640).
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Thai Sweet Rice (a short grain white rice) is a glutinous variety, used for “sticky” rice dishes.

For short grain rice, such as Thai Sweet Rice I found that a  1:1 ratio of rice to liquid as well as 1 tablespoon of fat (oil or butter) per cup of rice worked very well. So, 1 cup of rice, 1 cup of liquid and 1 tablespoon of oil or butter. Short grain rice like this should be rinsed in fresh water until the water runs clear prior to cooking.

8 minutes of pressure cooking at high pressure and 5 minutes of natural steam release, based on my own test works very well.

This is how Thai Sweet rice should look when finished. Notice the sticky glossiness of the finished dish. The result is perfectly cooked yet sticky and chewy. Exactly what you want in a short grain rice.

In conclusion for How to Pressure Cook Different Types of Rice Part I ~ White Rice, I leave you (dear readers) with a general guide/printout for pressure cooking white rice. Be sure to take note of your product’s package instructions for rice, liquid and fat amounts needed to get the desired results in your pressure cooked white rice. Pressure cooking times and steam release methods for each category (extra-long grain, long-grain, medium grain and short grain) in general will be similar, if not the same as the varieties I used.

If you are planning on combining ingredients such as vegetables or meats in your recipe, you will need to adjust accordingly, as each element adds factors (like moisture content) to consider. My best advice is to try a recipe that gives specifics and adjust according to your own taste. Trial and error is the name of the game in figuring out tried and true, tasty to you pressure cooker recipes.

Have a wonderful day and as always, keep it delicious!

Till next time ~ much love, Connie

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