Very helpful, thank you. I had trouble understanding the directions for rice that came with my new pressure cooker, and this is exactly the demonstration I was looking for.
15 minutes then release it fast. I use 8 cups of water to 2 cups of brown rice and strain it because there is some left over water, comes out perfect every time. Fluffy, not broken, delicious.
I just made it. She's right 10 minutes pressuring and 5 to sit then get it under the faucet and release it. Comes out perfect every time, no mistakes or sticks at the bottom. I have a Presto 6 qt stainless steel. My rice is fluffy, singular kernals, tender, absolutely perfect. So, 15 minutes under pressure. I use 8 cups of water to 2 cups of rice and then I strain it after I dump it out because there is extra water. Comes out perfect, I am not kidding you.
I personally don't know the name of the brown but if I may make a suggestion if you go to buy one may I suggest buying the largest one that you can it'll be worthwhile because you can put our roast a small chicken is it's worth it.and then if you choose to cook in bulk or like a bigger amount you could turn around and put it in containers and freeze it the leftovers if you want and then put in your microwave when you're too tired to cook it's excellent time management
Hi Chris. I simply cannot replicate this with my pressure cooker. I am using a pyrex bowl instead of stainless. do you think that makes much of a difference? any help would be appreciated.
Hi Jade, First of all, thanks for watching the video and trying the technique. With a little problem solving we should be able to figure out why you weren’t able to successfully replicate the rice cooking method using your pressure cooker. I am guessing that your rice or other grain was not totally cooked after the 10 minute cooking time. I am sure that you are aware that when using glass containers for cooking you need to make sure the glass is tempered glass or safe to use at high temperatures. Since you indicate that you are using pyrex, you are probably safe. Next, since glass does not conduct heat as efficiently as metal, you are correct in that your cooking container may be the problem. When using a glass container, try adding 5 minutes to your cooking time. Also, if when you open your pressure cooker and the food is not cooked all the way, close it back up, return to the heat and pressure a little longer. Be sure to take notes so you remember what you have done. If you try the method a couple more times, and when using a tempered glass container add 5 more minutes to the cooking time, you will probably have a great product. Also, make sure you are using the 15 pound weight and following your manufacturer’s directions for correct operation of your pressure cooker. Thanks for the comment. Kris
It makes no sense to me to cover the container inside the pressure cooker! That limits the pressure on the rice! It’s just counterintuitive to block the most essential cooking mechanism of the device!
First Utah state university remove the above youtube. Second how less informed the fine woman demonstrating how to use a pressure cooker. India is expensive of any form of fuel, so Indians use the pressure cooker for little more than40 years to save fuel cost. Most families use a pressure cooker in day-to-day life. Pressure cookers are common and sold in hundreds of shops in bigger cities but not common to see in stores in America. The fine woman is telling you how to waste Precious aluminum foil and telling you how to make a handle on the spot, both are unnecessary and waste full. we have to teach people how not to waste, which is basic to the Institution principles. I live on Vashon Island, WA. In my last visit to Chennai India in 2016, I had brought 2 small pressure cookers, occasionally I use to cook white rice and split green grams. comes out very well. No aluminum foil, no handles, no slotted trays, and no additional water, is this fine woman is going to clean the pressure cooker after it is done then, place directly 1-2 ratio rice and water into the pressure cooker and stop at 2-3 whistles, cool empty, and wash the pressure cooker. There are many sites, how to use a pressure cooker, to make Chicken, Chicken Briyani, mutton (goat meat) Briyani, and brown rice and white rice beans, all no one uses slotted trays and aluminum foil. Few Americans very very small % buy a pressure cooker, hardly used and sent to Thrift stores. American stoves, ranges come with big ovens, a mature person can fit in comfortably, bake or cook on the burner, electricity or gas not going to kill you. the least one to look for a pressure cooker, unless it made into law. Wishes to the Fine woman and the sponsor respectable State Utah University. Paramasivam Samanna 6-17-21
I see you're a bit of a control freak did you not see that she showed you all different kinds of other pressure cookers in addition to all other kinds of different rice Please stop trying to tell people what to do with their videos. I'm guessing you're probably American to American people have a habit of being control freaks
In addition she wanted to demonstrate the before-and-after procedure people like you just really annoy meget a life and stop trying to tell people what they shouldn't shouldn't do clean out your own backyard before you tell other people what to do
I have been doing this all wrong for over 20 years. I was putting a little scoop of lard or oil. Heating the dry rice in it to change of color and a few very lightly browned. Adding equal amount of very hot water plus 2 ounces. Put the lid on. About 5 minutes or when first pressure release turn off heat and wait 10 minutes. Make sure pressure is gone. Takes longer to type than actually do except for the waiting.
