Pressure Cooker Rice - Fabulous! - Pressure Cooker Cooking Blog at - 248623

Pressure Cooker Cooking

Pressure Cooker Rice - fabulous! 
Aug. 30, 2011 10:54 am 
Updated: Aug. 31, 2011 7:04 pm
I'm always fearful before cooking something new primarily because if I screw up, I'm either left with nothing to eat, or with some horrific cleanup task. And so it was with my first attempt to use my pressure cooker to make brown rice.

While I have successfully made stovetop rice before, I longed for a rice maker to make the job easier. Unfortunately, I don't own a rice maker for the same reason I don't own a toaster: the appliance would take up too much counter space in my efficiency kitchen. The main reason I bought a pressure cooker, in fact, was for rice cooking. Owing a pot purported to quickly and easily cook various "lumps of food," as well as rice, seemed too good to be true.

Before my first try, I purchased a stove top heat diffuser to reduce the possibility of rice becoming scorched on the bottom of the pressure cooker. My choice was limited to what Bed, Bath, and Beyond had on its shelf, an inexpensive diffuser I bought for under $5. (If you care to see a range of available heat diffusers, Google or Bing the phrase "stovetop heat diffuser," then click "Images.")

To eliminate the need for a diffuser, the website suggests a scorch-proof, Pot-in-Pot method for pressure cooking rice. I might try that in the future, however, I am currently satisfied with the way my rice cooking venture turned out.

With all my preparations in place, I made my very first pot of PC rice today, and it was fabulous.

That said, keep notes on your success so you can determine your own timing, rice/water mixture, and rice texture preferences. Most of the charts call out the timing for 1 C of rice, but there is some deviation between charts.

In my case, I cooked 1 C of brown rice in 1.5 C of water for 20 minutes. It produced a soft [correction: but not creamy] rice that was beyond perfect. Experimentation would be needed to determine how to produce a harder, more granular rice, as well as a very soft rice. I assume that a slightly shorter cooking time would result in a more granular, nutty rice, which some people desire. Miss Vickie, a pressure cooker cookbook author, thoughtfully posted a Pressure Cooker Rice Timing Chart on her website that is helpful.

Now, I'm never one to let rice be just rice. I also added a splash of olive oil, plus a diced yellow pepper and a diced quarter of onion to the pot. Frankly, I think that anything that can be cooked in small chunks can be added to the rice. And, of course, I didn't rush the rice to our table as I had other things to do. So before serving, it sat in a covered bowl, which didn't hurt it a bit as it retained its heat. Rice can stand a lot of variation!

For a short list of timing charts, see my article on intitled Pressure Cooker Cook Books Versus Vegetarian Cook Books.
Aug. 30, 2011 3:55 pm
"Creamy" rice? That sounds a bit bizarre- I'm a missing some new innovation in rice cooking?!
Aug. 30, 2011 4:06 pm
I was interested in the blog up until the "creamy rice" part. We cook rice often, but I've never seen creamy brown rice before. My favorite thing to do is make extra white rice in our rice cooker, feed the family then put the rest in a covered container for a day or two later - then it comes out to make fried rice w/scrambled eggs, peas & carrots & green onions. Whatever meat we have for leftovers, whole chopped onion and yellow or green squash from the garden with garlic, soy sauce, brown sugar and sesame oil - always a hit. Thank goodness for leftover rice!
Aug. 30, 2011 5:49 pm
Hi Nancy - my husband likes softer rice, whereas I like it a bit firmer. That said, my first attempt turned out on the softer side and frankly, it was great. It wasn't really "cream of rice." It just had a soft texture which might have been affected by the addition of onion and pepper. Anyway, I'm going to keep notes and hopefully, after a month or so can provide more insight on PC rice. *LUCKY YOU* with a rice cooker! And isn't rice a blessing? It goes with everything, hot or cold, sweet or sour.
Aug. 30, 2011 6:24 pm
Rice is indeed a blessing. I cannot eat wheat, barley, or rye, so pretty much everything I eat that gets baked is made from rice flour, and we eat steamed brown rice almost every meal. LOVE rice.
Aug. 31, 2011 5:08 pm
My Mom had a pressure cooker, hardly ever used it. What a shame. My Dad commandeered the pot, found a vented lid that fit perfectly, and it became our popcorn maker, LOL. Good luck with yours, just beware the popcorn thief.
Aug. 31, 2011 7:04 pm
heheheh - popcorn in a pressure cooker! After rice, popcorn is my next big love.
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About Me
My name is Karen Little. I'm a travel writer (see and adult kick scooter evangelist ( My current love is going sightseeing around the USA on my trusty kick scooter and encouraging others to do the same!
My favorite things to cook
I became a vegan (vegetarian) in January 2011, then switched to being a modified vegetarian in August. While I still primarily eat vegetarian meals, I now eat meat a few times a week. That said, I enjoy vegetable and grain-based meals very much. They are great on the tummy as well as the budget.
My favorite family cooking traditions
My mom's favorite dishes included hotdogs, baloney, and undercooked chicken. My mother-in-law's favorite dish was pot roast. As I grew older, my favorite foods were all served in fast-food restaurants. I now live somewhat near "Carlos Bakery" (owned by "The Cake Boss") in Hoboken, NJ. I would regularly buy Bear Claws there, but can't because of all the tourists vying to get in front of me. TIP: If you can actually get in Carlos Bakery, make sure you leave with a box full of fresh Bear Claws.
My cooking triumphs
I am currently excited about using a pressure cooker.
My cooking tragedies
Happily, I don't have any tragedies, but you never know what Anthony Bourdain would say about my culinary skills. Then again, considering the types of things he eats from street vendors, maybe he'd be really pleased.
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