For years rice was something I just simply hated. Mom only ever made the white stuff which always, ALWAYS was either chewy or gummy and BLAND. So I hated it. Yes I tried adding salt, pepper and even butter to hers but that was just one thing she simply couldn’t master – kinda like me with a true New York cheesecake. I can make absolutely beautiful ones but the taste – nope, not right. Even when I use Mama Fantabulous’ recipe for hers which is heavenly (and she’s from New York as well), I just fail at it every single time. Anyway about 15 years ago or so I made brown rice and OMG it was incredible. I mean so flavorful and just perfect. Now the trick to making amazing flavored rice I’ll share in a bit but after that day I decided to explore more with various types of rice. Anyway I always made my rice on the stove but I found as I started to get into wild grains and so forth that it took upwards of an hour to make. I don’t have time for that! The box says ‘minute’ so it should take a few minutes… not an hour. LOL But then along came my dear friend, the Pressure Cooker!!! I mean why not, right?!
Out came my pressure cooker and in went the first batch…
then the second…
and the third. It was like I was having my own little children’s story when it came to this rice. First it was too hard. Second it was like mush – over cooked. Third time.. NAILED IT!
See the first time I made it I only put it in for 12 minutes. I mean it’s rice and it’s in a pressure cooker. It should cook faster, no? Yeah, even the pressure cooker cannot cook wild grain rice that fast. So the second time I made a batch I put it in for 40 minutes. Um.. nope! Don’t do this. Well okay you can as it’s usable but not as rice.
But the third time… NAILED IT! The rice was tender but not mushy, soft and billowy. Now full transparency here there will be some liquid left in the pressure cooker. Remembers pressure cookers need liquid. You never ever ever want to run it without liquid. It’s not a lot. All I did was drain and it was fine. Actually that leftover liquid was perfect to use with chicken and make a great sauce!
As you can see this rice turned out beautifully and the fact that it was cooked under pressure the flavor from the stock was so much richer and intense. The butter is totally optional but I like that almost silky texture it adds to the rice. But please use stock, not water or even broth. Stock is richer in flavor. This is one of those recipes that I make weekly and a double batch that way we can have rice all week long either as a side dish, as a stuffing/filling or in casseroles.
Now remember my telling you about those first two batches I made – the rock hard version and the mushy version? Well I didn’t pitch those. Heck no! I’m not Oprah rich and can’t afford to waste food. Instead I took the rock hard rice, tossed it in a casserole pan with some chicken, veggies and stock and cooked that into a killer casserole.
And that mushy rice? That stuff is PERFECT in meatballs, veggie patties or even arancini type bites! It’s so soft and tender that it almost adds creaminess to the dish without all that extra fat or calories!
This is a must-make recipe that should be included in your recipe rounds. Experiment too when you make it! Add spices and seasonings to it – Mexican rice perhaps? Curry? Sweet rice? OH yeah!
10-5-17 – UPDATE
All, there will be liquid left in the pressure cooker. In my pressure cooker (see the pictures) you need the 3 cups of liquid. Yes I had to drain off the liquid in the pot when the rice was done. That is mentioned in the recipe. You can try in your pressure cooker 2 1/2 cups of liquid (if you have a different model than the one I used here. I did not use the Instant Pot for this recipe).Print
- 1 1/4 cup wild grain rice
- 2 1/2-3 cups (chicken, beef, vegetable) *See note as this depends on your pressure cooker
- 1 Tbl unsalted butter
- Rinse the rice and drain.
- Place the rice, stock and butter into the pressure cooker.
- Close the lid and lock. If using a Gas Pressure Cooker, place over high heat and once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 30 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 30 minutes.
- When the timer is done, carefully do a quick release to allow the steam to empty out fast.
- Once all of the steam is released, remove the lid, drain off any excess liquid and fluff. Repeat YOU WILL HAVE LIQUID TO DRAIN OFF.
For the Instant Pot you can reduce the liquid to 2 1/2 cups of stock. But you will have liquid leftover that you will have to strain.
And yes I know I’m repeating myself here but if you looking for the BEST Gas Pressure cooker out there then I HIGHLY recommend the All-Clad PC8! It’s INCREDIBLE!!!
If you’re looking for an Electric Pressure Cooker I recommend one of these 2 as they both are awesome: