Pressure-Steamed Thai Jasmine Rice Pressure Cooker Recipe

Pressure-Steamed Thai Jasmine Rice Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 2 cups Thai jasmine rice
• 2¼ cups water
• 1 tablespoon oil
• ¼ teaspoon salt

Method

1. In a 5- to 7-quart pressure cooker, combine the rice, water, oil, and salt
2. Close and lock the lid
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 3 minutes
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. Fluff the rice with a fork
12. Spoon out the rice to a serving bowl to serve hot

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