Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods

Archana Doshi

July 8, 2021

15872 Ratings

Time:Prep: 5 M|Cook: 20 M|Total: 25 M

Makes:4 Servings

Meal:Main Course

Cuisine:Indian

Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective, that can produce rice grains of different textures - from soft to grainy. There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you might want to try another new variety.

Each type of grain, when cooked produces different texture of the rice. The older the rice, the longer it takes to cook. The more polished the rice is, it tends to get cooked faster and also mushy if there is excess water. With practice and depending on the kind of rice you use, you will be able to arrive at the correct water proportion for cooking rice.

The pressure cooker method and the saucepan method, both yield different textures of rice. If you like soft sticky rice, then pressure cooker accomplishes that very easily. If you are looking at a grainy texture then saucepan method is a better method.

Serve Steamed Rice with your choice of Dal, Curries or a Mixed Vegetable Raita.

Watch video recipe of Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods

Ingredients

1 Rice

Salt, if required

2 Water

Instructions for Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods

*Method to Cook Rice in Pressure Cooker Method

Rinse the rice well under running water. Place one cup of washed rice along with two cups of water in the pan of the pressure cooker.

Keep the weight on, cover the pressure cooker. Cook the rice in the pressure cooker on medium high heat and after the first whistle turn the heat to low. Once you turn the heat to low, simmer the rice for 3 minutes.

After 3 minutes, turn off the heat and allow the pressure to release naturally. Rice takes a longer time to cook, hence wait for the pressure to release completely and then open the cooker and use as desired.

*Method to Cook Rice in Saucepan Method

Rinse the rice well under running water and optionally soak for about 15 minutes. In a heavy-bottomed saucepan with a light-fitting lid, combine 2 cups water, washed rice and salt (optional).

Bring the mixture to a boil over high heat. As water begins to boil turn the heat to low, cover the pan with a lid and simmer the rice mixture for about 12 to 15 minutes or until it's cooked and all the water is absorbed.

Turn off the heat and allow the rice to rest covered in the pan for at least another 10 minutes. Before serving, fluff the rice with a fork and serve.

Editor's Notes:

Note: As a general rule, use about 2 cups of water per cup of long-grain white rice, but you may need to experiment a little to find the amount you like best. Brown rice requires more water, while short grain rice requires less. Keep in mind that more water gives you softer, stickier rice that is great for lentils and curries whereas less water results in firmer rice.