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11
Pressure Cooking Rice
Follow instructions from the PRESSURE COOK section of this manual and the recommended times
in this section. When measuring rice, ONLY USE THE RICE MEASURE CUP PROVIDED; DO NOT USE A
STANDARD MEASURING CUP. Use the Rice Measure Cup, along with the REMOVABLE POT markings to
make perfect rice every time. For example, when making 6 cups rice, use 6 rice cup measures of rice
and ll with water to the “6” mark. When pressure cooking rice the combined volume of rice and water
must not exceed the 6-cup marking as shown on the inside of the REMOVABLE POT. As a general rule,
when cooking 2 cups (or less) of uncooked rice, use 1 tablespoon of butter or oil. For measurements
greater than 2 cups, use 2 tablespoons of butter or oil. This will prevent foaming during the cooking
process. Set the TIMER to 6 minutes. The TIMER will not start counting down until pressure has been
reached. For brown rice set the TIMER to 15 minutes. You can adjust the cooking time to suit your own
personal taste. If you desire a greater volume of rice, follow the recommended water-to-rice ratio as
outlined above.
HELPFUL HINTS
• Read this manual thoroughly and follow all recommendations.
• Be familiar with the recipe and have all ingredients ready before you begin. Be sure the lid is
secured properly before beginning.
• You may wish to brown some meats before cooking with other ingredients. To do so, select
OPEN SEAR function and follow the OPEN SEAR function instructions in this manual. Add oil and
brown meat. Do not cover when browning.
• Cut foods into uniform-size pieces to promote even cooking. In recipes that call for various
ingredients, cut those that cook more quickly into larger pieces and those that cook more slowly into
smaller pieces.
• Many dierent cooking liquids can be used in a pressure cooker: wine, beer, bouillon, fruit juic-
es, water and more.
• After becoming familiar with your pressure cooker, you can convert conventional recipes for
pressure cooking. In general, reduce cooking times by two thirds. The amount of liquid used may also
have to be adjusted because there is very little evaporation from the pressure cooker. Reduce the
amount of liquid so there is only about 1/2 cup more than desired in the nished product. Remember,
however, there must always be some liquid in the pressure cooker to form the necessary steam. Try
this formula: 1 cup of liquid for the rst 15 minutes of pressure cooking then 1/3 cup of liquid for each
subsequent 15 minutes.
• Since avors are more concentrated, reduce amounts of herbs and seasonings when convert-
ing conventional recipes. Fresh herbs are better for pressure cooking than dried herbs.
• Generally speaking, pressure cookers cook foods in about 1/3 the time of conventional cook-
ing methods.
• Increase cooking times by about ten percent when cooking in high altitudes over 3,500 feet.
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