Pressure-Steamed Wehani Rice Pressure Cooker Recipe

Pressure-Steamed Wehani Rice Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 1 cup wehani rice
• 1 (3-finger) pinch sea salt
• 1 tablespoon oil or butter
• 1½ cups spring or filtered water or vegetable broth

Method

1. In a 5- to 7-quart pressure cooker, combine the rice, salt, oil, and water
2. Close and lock the lid in place
3. Place a heat diffuser on the burner and the pressure cooker on top
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 20 minutes at HIGH pressure
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 10 minutes
9. At time, if the pressure is not all released, open the valve
10. Be careful of the steam as you remove the lid
11. Spoon out the rice to a serving bowl to serve hot or a storage container
12. Let stand, uncovered, at room temperature until cooled before refrigerating
13. It is okay if this is a few hours
14. Pressure-Steamed Thai Ruby Red Jasmine or Bhutanese Red Rice: Substitute Thai ruby red jasmine or Bhutanese red rice for the wehani rice
15. Decrease the water or vegetable broth to 11/3 cups
16. Decrease the pressure-cook time to 9 minutes
17. Otherwise, follow the recipe as directed.

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