Pressure Cooker Rice

White Rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist
and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste (you may wish to omit salt completely if using a purchased broth).
White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.
Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.


Rice              Amount Liquid/Butter or Oil                  Yield (when fluffed)
1 cup             1½ cups + 1 tablespoon butter or oil      3 cups
1½ cups        2¼ cups + 1 tablespoon butter or oil       4 to 4½ cups
2 cups           3 cups + 2 tablespoons butter or oil         5½ to 6 cups
3 cups           4¼ cups + 2 tablespoons butter or oil      7½ to 8 cups
4 cups           5 cups + 2 tablespoons butter or oil         11 to 12 cups