In my humble opinion, the ability to make rice is one of the most underrated skills an aspiring cook can have. You need rice for so many dishes, from stir-fries and stuffed peppers to a simple side dish served with gravy.
When I first started making rice, it either burned to the bottom of the pot or was so watery that it turned into gelatin. Neither is particularly appetizing when you are trying to impress your new beau that you hope will become your husband someday.
Joke’s on me, though—I later learned he does not like rice at all. Oh well.
I still like rice, and sometimes, as I tell my kids all the time, you need to make foods that some people enjoy even if others do not. It all balances out over time. He usually does not complain when I make rice anymore.
That’s because since those early cooking days, I have learned how to make rice much more reliably. It now comes out tender, flavorful, and not mushy. Today, I am going to share the method that works best for me.
A Note on Rice Type
I am not going to get into a huge amount of detail about long-grain versus short-grain rice because, if I am being honest, I do not pay much attention to that myself.
I usually buy rice from a local Amish scratch-and-dent store. Most of the time, I find a long-grain variety in a five-pound bag for a discount. The bag I currently have works great, and the best part is that I paid two dollars for it.
Why I Cook Rice in a Pressure Cooker
My secret is using a pressure cooker. A few years ago, the Instant Pot was all the rage, but I use a Crock-Pot Express pressure cooker, and it works well for the rice I make. I do not think the Crock-Pot Express is still produced, but the general method should work with many electric pressure cookers that have a rice setting.
These machines are truly useful. Yes, they can cook a pot roast until tender in less than an hour, but they can do much more than that. They can cook dry beans after soaking, make soups and stews, and some models can even make homemade yogurt.
Pressure cookers work by trapping steam inside the pot, which raises the temperature above the normal boiling point of water and allows food to cook quickly. Before starting, always make sure the sealing ring is fitted correctly, the lid is locked, and the steam-release valve is set to the sealed position.
For rice, I use the rice setting on my Crock-Pot Express, which cooks it at low pressure.
Do You Need to Rinse Rice Before Cooking?
There is always a debate about whether dry rice should be rinsed before cooking. I have tried it both ways, and personally, I usually do not rinse mine.
I am a busy mom, and I have not noticed a meaningful difference in the stickiness of my finished rice when I rinse it first. I have found that the more important factor is how much liquid I add to the pot.
If you prefer to rinse your rice, or if the package directions recommend it, go ahead and rinse it first. Just make sure to drain it well before adding it to the pressure cooker.
How Much Rice Does One Cup of Dry Rice Make?
One cup of dry long-grain rice usually makes about three cups of cooked rice. That is enough for a side dish for several people, depending on what else you are serving.
My Pressure Cooker Rice Recipe
This recipe makes about three cups of cooked rice.
Ingredients
- 1 cup dry long-grain white rice
- 1½ to 2 cups water or broth, depending on your rice package directions
- 1 teaspoon chicken bouillon
- 1 teaspoon beef bouillon
The chicken-and-beef-bouillon combination is something I learned while working as a chef’s assistant in a college dorm dining hall. It gives plain rice a lot more flavor.
If I use water, I add the chicken and beef bouillon for flavor. If I use a salty broth, I reduce or skip the bouillon.
Bouillon brands vary quite a bit in saltiness, so start with a smaller amount if you are using a new brand. You can always add more seasoning next time. If you are making a sweet dish like rice pudding, skip the savory bouillon altogether.
Optional Step: Toast the Rice
If you want to take your rice up a notch, use the sauté function on your pressure cooker to lightly toast the dry rice before adding the liquid.
You can toast the rice dry or add a small amount of oil or butter first if it fits the dish you are making. Stir it constantly and watch it closely. Rice can go from lightly toasted to burnt very quickly.
Toasting is optional, but it can add a little more flavor to savory rice dishes.
How Much Liquid to Add to Rice
The amount of liquid is the most important part of making good rice.
Start with the amount listed on your rice package and follow your pressure cooker’s instructions. For the long-grain rice I usually buy, I use between 1½ and 2 cups of water or broth for every cup of dry rice.
If you add too much liquid, the rice can turn mushy. If you add too little, the rice may be dry, undercooked, or stick to the bottom of the pot.
I use the word liquid because you need to account for wet ingredients. Tomatoes, broth, sauces, and other ingredients can add liquid to the pot.
I made this mistake just the other day when I added a whole tomato to my jambalaya. I reduced the water in the pot, but not by enough. The rice was edible, but softer than I wanted it to be.
I still occasionally get mushy rice when I open a new bag and decide that I know better than the instructions on the back of the package.
Usually, I do not.
How to Cook Rice in a Pressure Cooker
- Optional: If you choose to rinse your rice, rinse it under cool water until the water runs mostly clear, then drain it well.
- Add the rice, water or broth, chicken bouillon, and beef bouillon to the pressure cooker. If you are using broth, reduce or skip the bouillon as needed.
- If you are toasting the rice first, toast it before this step, then add the water or broth and bouillon after toasting.
- Stir everything together.
- Do not fill the pressure cooker beyond the maximum-fill line. Rice expands as it cooks, so leave plenty of room in the pot.
- Check that the sealing ring is in place and the lid is locked.
- Set the steam-release valve to the sealed position.
- Select the rice function and press start.
- Let the pressure cooker do the work.
On my Crock-Pot Express, the cooker takes a few minutes to build pressure, then cooks the rice for about 12 minutes on low pressure.
How to Release Pressure After Cooking Rice
When the rice cycle is complete, let the pressure release naturally before opening the lid.
Rice is delicate, and natural release gives it time to finish cooking without forcing starchy liquid through the steam valve. Once the pressure indicator has dropped and the lid opens easily, carefully remove the lid, fluff the rice with a fork, and serve.
My cooker automatically switches to keep-warm mode after the cooking cycle. I usually fluff the rice once the pressure has released, then serve it or leave it on warm until the rest of dinner is ready.
Rice Troubleshooting Guide
| Problem | Likely Cause | What to Try Next Time |
|---|---|---|
| Rice is mushy | Too much liquid or extra liquid from other ingredients | Reduce the liquid slightly and account for tomatoes, broth, or sauces |
| Rice is dry or undercooked | Not enough liquid | Add a little more liquid next time |
| Rice sticks to the bottom | Too little liquid or rice was left on warm too long | Follow the package liquid amount and fluff rice after natural release |
| Rice is bland | Not enough seasoning | Use bouillon, broth, butter, salt, herbs, or seasonings |
| Rice is too salty | Too much or high-sodium bouillon | Use less bouillon or choose a low-sodium variety |
Rice is one of those simple foods that becomes much easier once you find a method that works for your kitchen. For me, using a pressure cooker takes away much of the guesswork and gives me a dependable side dish for all kinds of meals.
Do you cook rice in a pressure cooker? What is your favorite way to season it?
If this pressure cooker rice method was helpful, please like and share it with a friend who wants an easier way to make rice at home.
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