If you're wondering how to make perfect rice in the pressure cooker, this is what you need. Main post on making rice: https://twosleevers.com/pressure-cooker-rice/ Brown rice: https://twosleevers.com/perfect-pressure-cooker-brown-rice/ More details about me: www.twosleevers.com/about

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Rice, Rice, Baby:
Different Varieties of
Rice: What, Why and
How
Dr. Urvashi Pitre
Getting started:

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 Different Types of Rice & Uses
Rice, Rice, Baby
 Why Pressure Cook Rice?
 Pressure Cook Times

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TYPES OF RICE & USES

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Rice Dishes in Cookbook
 Chicken Biryani
 Lamb Dum Biryani
 Basmati Pilau
 Masalé Bhat (Savory rice)
 Khichadi
 Rice Kheer
 Narali Bhat (sweet coconut rice)

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 Grain Length/Starch Quantity
How to think about rice
 Color
 The 3 A’s
• 2-Acetyl-1-pyrroline (Aroma)
• Amylopectin (branched molecule = sticky)
• Amylose (Long starch molecule, doesn’t gelatinize
easily)

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 Basmati
• Grows to 4
times it’s length
• Fragrant
• Each Grain is
separate
• For: Biryani,
Pilau, Indian &
Middle eastern
dishes
• High Amylose
(lower GI)
 Jasmine
• Fragrant
• Slightly sticky
• For: Asian
dishes, wet
curries
 Brown
• Nutty, chewy
• Healthy (maybe)
• FOR: All-
purpose
Different types of rice

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Different types of rice
 Black
• Sticky &
Chewy
• For: Puddings
 Sushi
• Sticky &
Starchy
• High
Amylopectin,
almost no
Amylose
• For: Sushi
 Glutinous
• Sticky &
Starchy
• No Gluten
• High
Amylopectin,
almost no
Amylose
• For: Puddings

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Trait Types USAGE
Long Grain
4 X longer than
wide
Basmati, Long Grain
White, Long Grain
Brown
• Biryani, Pilau, Indian, Middle eastern
dishes
• Preparations where each grain should
be separate
• Fragrance
Medium Grain
2 x longer than
wide
Jasmine, Red, White
• Everyday preparation
• Jasmine for Asian food
Short Grain
Short & Plump
Sushi, Black, Arborio,
Glutinous rice
• Risottos and puddings
Different types of rice

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WHY PRESSURE COOK RICE?

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Pressure Cooking Rice
 Gelatinizes Starch for softer mouth feel
 Makes nutrients more bioavailable
 Less water loss due to evaporation
 Reduced cooking time preserves aroma
• No need to pre-soak
 No babysitting

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PRESSURE COOK TIMES

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Pressure cooking times
 All rice (except Arborio & Black) is 1 cup water: 1 cup
rice
• Brown, Jasmine, Basmati, Red, Sticky
• Trust me and trust Cook’s Illustrated
 Additional water is for evaporation, not cooking times
• Pressure Cooker = minimal evaporation
 Different types of rice DO need different cook times
• Water needs to penetrate the outer husk for brown, black, red
rice
• All rice rinse, and 10 min NPR

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Net-Net: Pressure cooking
For all Rice (except Arborio & Black)
 1 cup water: 1 cup rice
 Rinse and drain
 No need to pre-soak
 10 mins NPR

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Cooking times for 1 cup rice
Basmati, Jasmine,
Glutinous.
Arborio Brown, Red, Mixed Black
1c Rice: 1 Cup Water
1c Rice: 1.5 Cup
Water + More liquid
after cooking
1c Rice: 1 Cup Water
1c Rice: 1.5 Cup
Water + More liquid
after cooking
4-5
minutes, 10NPR
5 minutes, 10NPR
22
Minutes, 10NPR
22 minutes, 10NPR

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Troubleshooting

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If Then
Too Mushy
First reduce water
Then reduce time
Too Chewy
First increase time
Then increase water
Hard inner center
First add tad more water
Then increase cook time
Then ensure 10 mins NPR
Sticking to bottom
First Add ghee/coconut oil
Then decrease cook and NPR times
Use ceramic liner
If  Then

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Rice Dishes in Cookbook
 Chicken Biryani
 Lamb Dum Biryani
 Basmati Pilau
 Masalé Bhat (Savory rice)
 Khichadi
 Rice Kheer
 Narali Bhat (sweet coconut rice)

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Thank you
for watching!
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