Quick Parboiled Rice 2 Qt Pressure Cooker Recipes
QUICK ARBORIO (SHORT-GRAINED) RICE - 2-QT. PRESSURE COOKER
Entered for safe-keeping. From Kuhn-Rikon's instruction manual (15 psi cooker). K-R specifies a different cooking time and rice:water ratio for different types of rice. This recipe includes none of the additional seasonings associated with risotto, it simply describes how to cook this type of rice by itself. Note: add rice only after water has come to a rolling boil. This recipe steams the rice on LOW pressure. If making larger amounts, be mindful of the max fill level (for grains: 1/2 full). Per Wikipedia, "the principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality." Don't use any larger cooker pot than you need, or it will take much longer to come up to pressure.
Provided by KateL
Categories Short Grain Rice
Time 12m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well. (Note: for grains, do not exceed the 1/2 full marker.).
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (You may want to use a heat diffuser between the heat and your pot to make it easier to maintain LOW pressure. Sometimes I stack a 2nd burner grate on top of one burner grate. If I forget, I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 5 minutes and cook for 5 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 119.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 26.4, Fiber 0.9, Protein 2.2
WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure (8 psi). If you increase the amount of wild rice, be sure you don't fill the cooker past the 1/2 mark. I created a separate recipe for presoaked wild rice due to the different rice:water and cooking time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 25 minutes and cook for 25 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 71.4, Fat 0.2, Sodium 4.1, Carbohydrate 15, Fiber 1.2, Sugar 0.5, Protein 3
BROWN RICE - UNSOAKED - 2-QT. PRESSURE COOKER
Plain brown rice, if you don't have time to pre-soak the rice, from Kuhn Rikon's instruction manual (15 psi cooker). If you increase the amount, please make sure that you don't fill the cooker over the 1/2 mark. Kuhn Rikon strongly recommends cooking grains on LOW pressure - like steaming it; this prevents burned rice. I have made separate recipes for soaked brown rice and parboiled brown rice because there are differences in the rice:water ratios and the cooking times.
Provided by KateL
Categories Brown Rice
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In the pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 18 minutes and cook for 18 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). If brown rice is fluffy but there is excess water, drain off the excess water.
- Remove lid and serve.
Nutrition Facts : Calories 114.1, Fat 0.9, SaturatedFat 0.2, Sodium 3.9, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5
BROWN RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER
Plain brown rice, if you have taken the time to soak the brown rice for best results. From my Kuhn Rikon instruction manual (15 psi pressure cooker). If you increase the amounts, do not exceed the 1/2 full mark on your pressure cooker pan. Kuhn Rikon strongly recommends cooking grains on LOW pressure (actually "MEDIUM" pressure of 10 psi per Miss Vickie, but K-R has only 2 settings so one is HIGH of 15 psi, and the other is LOW of 10 psi) so the rice won't burn on the bottom; it's more like steaming. I have made separate recipes for unsoaked brown rice and parboiled brown rice, because there are differences between the rice:water ratios and cooking times. If you have a different brand cooker, please consult your manual for recommended cooking time. Updated 4/10/14: made with 2 cups rice and 4 cups low-sodium chicken broth in K-R Duromatic Top 3-L pressure cooker; added second burner grate after pressure was reached and had few adjustments to make (my stove runs hot). It took about 7 minutes for pressure to fall completely. There was a little unabsorbed liquid left, which I cooked off at Simmer setting. Note that using 10 psi is less likely to clog the safety valve.
Provided by KateL
Categories Brown Rice
Time 19m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (actually "MEDIUM" 10 psi per Miss Vickie, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 12 minutes and cook for 12 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 114.1, Fat 0.9, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5
WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER
Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if steamed. If increasing the amount, be mindful that when cooking grains, the contents should not exceed the 1/2 mark. Note: soak in unsalted water. I have created a separate recipe for unsoaked rice as the rice:water and cooking times differ.
Provided by KateL
Categories Grains
Time 23m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained wild rice, stir well.
- Secure lid and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar. Once low pressure has been reached, begin timing for 15 minutes and cook for 12 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid. If rice has cooked completely, but water remains, drain off excess water.
- Serve.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24, Fiber 2, Sugar 0.8, Protein 4.7
QUICK PARBOILED RICE - 2-QT. PRESSURE COOKER
Works better than my Aroma rice cooker (no burnt rice), and done in 10 minutes. Following recommended time from Kuhn Rikon, this worked perfectly for me. It will keep my dog happy, as she thinks plain rice with "chicken broth gravy" makes her dry dog food gourmet. It will also serve us anytime we need "cooked rice."
Provided by KateL
Categories White Rice
Time 13m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to low pressure (8 psi). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 6 minutes and cook for 6 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid, and serve.
Nutrition Facts : Calories 40.3, Fat 0.1, Sodium 1.8, Carbohydrate 8.9, Fiber 0.1, Protein 0.7
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