Pressure Cooked Rice

Rice

Rice is a staple food in many countries and India is one among them, especially eastern and southern regions of the country. More than half the globe has rice as the staple food. Now a days, even those who do not have rice as staple, prefer having rice at least once a week or two for the aroma and the taste it gives and, of course is healthy. Me, being a South Indian cannot spend a day without rice. Rice is known for its versatility and fragrance. The way rice blends with any flavour, spices, seasoning and colour, makes me love it more and more. I am a fan and an admirer of rice and always look into many ways of cooking it in different methods and styles which always amazes me. Pressure cooked rice is a very convenient method and is used everyday in most of the kitchens.

Pressure cooked rice – South Indian Style

The method of cooking rice varies from country to country. We in India eat fully cooked food and therefore, half cooked food is less preferred. The ‘full cooked’ method applies to rice as well. We normally soak the rice for 20 to 30 minutes and then cook it either on open pot or pressure cooker. However, I never soak the rice for pressure cooking. I just rinse it 2 to 3 times add the needed amount of water and pressure cook. The total amount of time it takes is only 25 to 30 minutes.

Types of pressure cooking

There are 2 ways of pressure cooking. One is the direct cooking like in this recipe and the other way is the use of separator. I always use direct pressure cooking as it is easy and convenient for me.

Importance of the amount of water in rice

‘Rice’ may be one word, however, it is an ocean or variety, quality, size and age. In addition all these aspects vary from country to country. Therefore, the amount of water added in the rice varies according to its age, size, variety and quality. Age of the rice is one important aspect that decides how much water to be added in the rice. ‘New’ rice is the one which is less that 6 months of age and is ‘whiter’ in colour. The new rice absorbs very less water, which, as a result, gives less volume in food. This new rice is used only to cook recipes like pongal and kheer which are consumed in lesser quantities. Only older rice which has crossed the age of more that 1 year is suitable for everyday cooking. Older the rice better its ability to absorb water and gives more volume. Older the rice, more non sticky it becomes and more yellowish its shade. Raw and parboiled rice can be used for cooking.

Hence it is very important for you to understand the type of rice available in your region. Also check the ratio of water to be added as per the food standards of your country. The Rice:water ratio may change as 1:1, 1:1.5, 1:2, 1:3 and even 1:3.5 as per the age of the rice. Here is the recipe.