Perfect Jasmine Rice (Pressure Cooker)

"Just basic jasmine rice from the pressure cooker. I kept burning it until I got the timing / ratios right."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by KateL photo by KateL
Ready In:
40mins
Ingredients:
2
Serves:
4
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ingredients

  • 236.59 ml jasmine rice
  • 394.39 ml water
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directions

  • Put the rice and water in the pressure cooker.
  • Lock on the lid and bring to pressure over high heat.
  • Lower the heat to medium and cook at pressure for 2 1/2 minutes.
  • Remove from the heat, and let the pressure drop for 10 minutes. Release the remaining pressure if it hasn't finished naturally.
  • Fluff with a fork. Cover with the lid, and let sit for 20 minutes.

Questions & Replies

  1. Wondering why the rice needs to sit so long after cooking? What would it be like if I were to serve it after say, 5 minutes? Would it lose anything important?
     
  2. I need to fix jasmine rice for people. I have an electric pressure cooker but no book. Can someone who knows help me out please and thank you very much. Valerie
     
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Reviews

  1. Never before did I make rice in a pressure cooker so I'ma hafta remember this nugget o' wisdom.
     
  2. Thank you, the rice came out perfect, I used mine with an electric pressure cooker, it took 3 minutes with a quick release method. I will save this and use again and again. thanks
     
  3. Perfect! I doubled the recipe, adding salt and olive oil before cooking. Jasmine rice has always been tricky for me, but not anymore! Now I'm not stuck with basmati for every rice dish. I think this would be good with some veggies or spices and cooked as a pilaf or casserole or something, but I haven't tried yet...
     
  4. Did exactly as described in my PC but it turned out a bit too wet. Next time I'll try 1 1/2 cups of water and 4 minutes. However I can get a perfect jasmine rice on the gas stovetop in 20 minutes with a 1 : 2 ratio.
     
  5. Although I have an electric pressure cooker, I find my 3-quart stovetop Kuhn Rikon pressure cooker to be more convenient for just cooking rice on the side, and the rice is more "perfect" (distinct rice, not mushy). Your measurements were spot on! (Note: I make rice in my electric pressure cooker often, but I don't get as much yield as I do on the stovetop, and the texture is slightly less satisfactory - when I do, I have to change the ratios of rice:water, as well, using the advice on hippressurecooking dot com.) I rinsed (but did not soak) my jasmine rice before cooking. Note: my gas stovetop runs hot, so I switched the rice to a new burner with an extra grate on top, and that maintains the correct pressure much better - I have a high-powered gas stovetop, so I'll live with that adjustment, so I can still wok away when I desire.
     
    • Review photo by KateL
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RECIPE SUBMITTED BY

I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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