I usually cook rice on the stove, it is simple enough. But I do on occasion use the Pressure Cooker.
6 cups water
3 cups white rice
1-2 Tablespoons of butter (to prevent foaming)
Cook on High Pressure for 3 minutes.
Let sit for at least 7 minutes before releasing pressure.
The advantages of using the Electric Pressure Cooker is that you do not have to "watch" it. You can walk away and do other things while it is cooking. It shuts off automatically and keeps the rice warm, until you are ready to use it.
Nifty! Naive me - didn't know they made pressure cookers with timers. That sure beats the smell of rice water over flowing and burning on the burner:)
ReplyDeleteOne of our daughters keeps talking about those electric pressure cookers. I think we get her one for her birthday. ;)
ReplyDeleteHave a great weekend!
They are worth the money-I love mine!!
DeleteOh that sounds so quick and simple. I do not own a pressure cooker it all goes back to high school and those lessons I dare not speak of:) Hug B
ReplyDeletePretty neat. If I get my kitchen island built, I can have more appliances like that.
ReplyDeleteMy mother in law has offered to buy me one of these. She swears by hers.
ReplyDeleteVery interesting post! I just found an almost new 2-quart pressure cooker at a thrift store and I snapped it up. I see from your sidebar that you have other pressure cooker recipes! That's wonderful news for me.
ReplyDeleteI always make rice in my electric pressure cooker now. Put the rice, water and butter in, put on lid, push button and walk away. It beeps when done and keeps rice warm until we are ready to eat. That way I can do other stuff in the kitchen to cook rest of meal and I know rice will be hot when I want. Same thing with stew. Push button marked stew and walk away. 40 min later, melt in your mouth meat.
ReplyDeleteWhat's not to love? It is easily in my top three for kitchen appliance! Thanks for stopping by!
Delete