Rinse rice thoroughly - make sure to rinse your rice until the water runs clear. Drain out as much water as you can, if you leave too much water in the mix your rice will turn out gummy.
Add in the same amount of water as the rice you are cooking (ex: 1 cup rice, add 1 cup water).
Set your pressure cooker to cook on high pressure for 3 minutes, then let the pressure naturally release for another 10 min. When your additional 10 minutes is past, release the pressure valve and remove the lid immediately.
Fluff the rice with either a rice paddle or a fork and remove from the heat source.
Rice Cooker -
Rinse rice thoroughly - make sure to rinse your rice until the water runs clear.
Most rice cookers come equipped with measurement lines on the side of the pot. Add enough water to hit just below the number that is twice as many cups as the rice you measured in (ex: 1 cup of rice, fill to just below the 2 mark in your rice cooker).
Add it to the rice cooker and press the “rice” button. It will alert you when it’s one.
Fluff the rice with either a rice paddle or a fork and remove from the heat source.
Stovetop -
Rinse rice thoroughly - make sure to rinse your rice until the water runs clear. Drain out as much water as you can, if you leave too much water in the mix your rice will turn out gummy.
In a different pot on the stove, add twice as much water as the amount of rice you are cooking (ex: if you are cooking 1 cup of rice, boil 2 cups of water).
Bring water to a boil, then add your rinsed rice to the water and stir. Let the mixture come back up to a simmer, then cover and turn down to low.
Pro tip: I prefer using a pan that has a glass lid so I can see the rice while it’s cooking. The less that you disturb the rice in the cooking process by checking on it, the better your texture will be. Leave covered and at a low simmer for anywhere from 15-25 min depending on how much you are cooking (more time for a larger batch of rice)
You’ll know your rice is ready when all of the water has been cooked into the rice. The top should appear cratered and you should no longer see water bubbling out of the little holes. If you’re not sure if it’s done or not, take a fork and make a small hole in the middle of your rice. If water is still pooling underneath the rice in the hole, it’s not quite ready.
Pro tip #2 - this method tends to burn a little on the bottom, depending on your stove and what pan you’re using. Plan on making ¼-½ cups extra of rice so that you have enough for all of your meals.
When rice is done, fluff it with either a rice paddle or a fork and remove from the heat source.
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