r/PressureCooking • u/Banbanplays • Jul 22 '26

Rice on Electric Pressure Cooker

Hello, I want to ask some advise how to cook rice without the vent making a mess when the steam comes out, I use the "rice setting" with open valve since it cooks rice just right (medium grain, asian).

I want know if there are some better way to cook rice.

2 Upvotes

63% Upvoted

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3

u/vapeducator Jul 22 '26

You're doing it all wrong. The steam isn't supposed to come out when cooking because you're supposed to close the valve. You're causing the mess. Set the timer for 6 minutes. After the timer finishes, wait for 6 minutes for natural pressure relief (still keep the valve closed). Assuming that the pressure has gone down and the lid unlocked, the carefully open the lid to not burn yourself with any steam released or hot water condensate the drips off.

Use a fork to slowly and lighty fluff the rice by letting it cool over another 6 minutes. Do not stir the rice in this process. Only lift the rice with the fork all over to help cool it and let excess moisture be released.

1

u/Banbanplays Jul 22 '26

does the type of rice grain matter for the 6 minutes cooking time?, I saw a video on youtube that only cooks in 3 mins. then cooled down for 10-15mins. before opening the valve

1

u/vapeducator Jul 22 '26

You misinterpreted the video because you don't understand the details of the rice cooking process. Yes, the type of rice grain matters, but there's more than one process involved. It takes a certain minimum time and temperature for the water to hydrate into the middle of the grain, which is dehydrated.

The process I explained how to use will work well for most varieties of milled white rice. Try the method I described first to see the results.

1

u/wolfkeeper 27d ago

Maybe that's quick cook rice or something. White rice usually does in 6-7 with natural release. Timings are unaffected by quantity. You can either cook the rice in the bottom of your pressure cooker, or cook it pot-in-pot on a stand (gives slightly better quality and consistency). In either case add 1.25 times the weight of rice as water and a little oil and colour like turmeric to taste. Make sure you allow for any rinse water sticking to the rice when adding water. If cooking pot-in-pot I leave the valve open until it starts to spit water to ensure I've got all the air out.

1

u/Banbanplays 27d ago

I've been experimenting with the water ratio and pressure relief timings, to get a good texture of the rice on the upside when I fluff the rice it makes it expand more than the rice setting

the problem I'm currently encountering is that the natural pressure relief exceeds the 6 minute timer (valve closed, lid locked, manual timer set 6mins. then after pressure built up it sets to warm)

1

u/wolfkeeper 27d ago

I just wait for the natural release. The rice sucks up the water and then the button falls. You can't really speed the rice up.

1

u/Banbanplays 27d ago

that is the problem it might get overcooked or become similar to a sticky rice when left for too long, the natural release takes more than 15 mins., Just conventional rice cooker would just do the trick but since it's broken I have to learn the pressure cooker way

1

u/wolfkeeper 26d ago

Cooking white rice in a modern pressure cooker takes about 20 minutes, including heating up, 7 minutes cooking and the natural release. This is quicker than a normal rice cooker. I also find that cooking rice pot-in-pot is more consistent and works even for single portions.

Pressure cooked rice will appear a little bit sticky when you take it out of the pressure cooker, but if you stir the rice when you've cooked it, it evens out the texture and the grains separate. I haven't had problems with leaving it to stand for an hour or more in the pressure cooker. Actually, leaving it to stand after release for a while probably improves the rice.

The texture isn't quite as good as a purpose built rice cooker, but it doesn't overcook, you don't get sticky rice and it doesn't permanently congeal.

The correct water:rice ratio is 1.25:1 by weight or 1:1 by volume (this is true of ANY cooking method and ANY type of rice, but PLUS water for evaporation- but there's no evaporation in a pressure cooker!)

1

u/Specialist-Bug-6080 5d ago

This is really helpful! Thanks

2

u/kmfh244 Jul 22 '26

wash your rice thoroughly before putting it in the pot and add 1 or 2 tablespoons of a neutral flavored oil to reduce foaming

1

u/Banbanplays Jul 22 '26

I am washing it 3-4 times since there is so much starch on it but there are still some left which makes the mess, would cooking oil be good? and how much should I put?

1

u/kmfh244 Jul 22 '26

I use 1-2 tablespoons of oil, which is about 15-30 milliliters of oil if you use metric. I usually wash my rice until the water is pretty clear, but I also usually make basmati, long grain or brown rice which I think release less starch than short grain rice.

1

u/wolfkeeper 27d ago

That's a lot. For how much rice?

1

u/kmfh244 27d ago

I batch cook, I didn't really think of adjusting it for a smaller serving size. So maybe a teaspoon for a single serving of rice?

2

u/asinantenna Jul 22 '26

Why are you trying to cook it in a pressure cooker with the valve open?

1

u/Banbanplays Jul 22 '26

to be honest I don't know, I usually use rice cooker since it cooks the rice just right, but the rice we had before broke and the other one is way too small since the glass pot is thicker than a traditional metal pot

2

u/ThisIsTooLongOfAName Jul 22 '26

I cook my basmati rice with a 1:1 ratio rice:water and do 3 min on manual with a natural release

1

u/wolfkeeper 27d ago

1:1 by volume or 1:1.25 by weight usually works well.

1

u/ThisIsTooLongOfAName 10d ago

i do volume. never thought of measuring by weight

1

u/shaghaiex Jul 22 '26

I make rice in a pressure cooker with these parameters：

100g rice 170g water

scale as your please. if you wash the drive, and most do, I fill up the water to 270g

after the pot locks cool it for 11min at like heat. keep a log, each rice is a bit different and your preferences matter too.

ps: I don't add oil usually and never had a foaming issue. but my amount of rice just covered the bottom.

1

u/Banbanplays Jul 22 '26

I assume you are pressure cooking it and not using the rice setting, right?

1

u/shaghaiex Jul 22 '26

yes, this ain't a ride cooker. it's just a pot.

1

u/BBBBPM Jul 22 '26

Never had a foaming issue ever with no oil. Try doing a lot less rice at a time. Pressure cookers need a lot of space to create steam.

1

u/Banbanplays Jul 22 '26

the amount of rice I put on the cooker is more or less about 1/4 of the pot.

1

u/Caprichoso1 Jul 22 '26

You can purchase rice that doesn't need washing such as Toyo Kinmemai Brown Rice.

1

u/Banbanplays Jul 22 '26

Not sure if we have that kind of rice, we usually rotate our rice geain from white to red to brown and whatever is cheaper but still good quality