This recipe provides instructions for both cooking in a rice cooker or in an instant pot or pressure cooker. Although I like the fat short-grain rice used in sushi or other Japanese dishes, Jasmine, basmati, brown, or long-grain regular white rice are all also good. I’ve provided the ratio of rice to water and time to be cooked in a pressure cooker FYI. Enjoy.
- 1 Cup Japanese-style short-grain rice or other rice,
- 1 1/2 Cups Water,
- 1/2 tsp Olive, avocado, or coconut oil, or butter,
- Cooking spray.
Wash rice very thoroughly, swishing water around rice with hand, and draining off starchy, milky water 2-3 times. Drain, leaving just a little water, and rub the grains together several times with the palms of your hands as if you were polishing the rice. Add plenty of fresh water and rinse until water runs almost clear. Drain in a fine mesh sieve for at least 30 minutes. Put the cleaned rice in the rice cooker pot with water and let soak for at least 30 minutes to an hour. Turn on rice cooker and cook.
PRESSURE COOKER: spray pot with oil. Add rice, water, oil to pot. Secure and close lid. Select “Rice” using Menu button and set time for 4-6 minutes. Press “Start.” It will take 5-10 minutes to build up steam before pressuring. Quick release pressure and fluff rice before serving.
1 cup white basmati or regular long-grain rice 1 1/2 cups water for 4-6 minutes.
1 cup jasmine rice and 1 1/4 cups water for 3 minutes
1 cup brown rice and 1 1/4 cups water for 14 minutes
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