QUICK ARBORIO (SHORT-GRAINED) RICE - 2-QT. PRESSURE COOKER
Entered for safe-keeping. From Kuhn-Rikon's instruction manual (15 psi cooker). K-R specifies a different cooking time and rice:water ratio for different types of rice. This recipe includes none of the additional seasonings associated with risotto, it simply describes how to cook this type of rice by itself. Note: add rice only after water has come to a rolling boil. This recipe steams the rice on LOW pressure. If making larger amounts, be mindful of the max fill level (for grains: 1/2 full). Per Wikipedia, "the principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality." Don't use any larger cooker pot than you need, or it will take much longer to come up to pressure.
Provided by KateL
Categories Short Grain Rice
Time 12m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well. (Note: for grains, do not exceed the 1/2 full marker.).
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (You may want to use a heat diffuser between the heat and your pot to make it easier to maintain LOW pressure. Sometimes I stack a 2nd burner grate on top of one burner grate. If I forget, I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 5 minutes and cook for 5 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 119.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 26.4, Fiber 0.9, Protein 2.2
WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure (8 psi). If you increase the amount of wild rice, be sure you don't fill the cooker past the 1/2 mark. I created a separate recipe for presoaked wild rice due to the different rice:water and cooking time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 25 minutes and cook for 25 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 71.4, Fat 0.2, Sodium 4.1, Carbohydrate 15, Fiber 1.2, Sugar 0.5, Protein 3
SHORT-GRAIN RICE
Steps:
- 1. Put the rice in a large bowl (or in the insert that fits into the rice cooker) and add enough water to submerge it by an inch. Use your fingers to stir the rice-stirring the rice like this will loosen the powdery rice starch from the grains and cloud the water. Tilt the bowl to drain the rice, using your hand to keep the rice from going down the drain with the water, and repeat until the rice no longer clouds the water.
- 2. If using a rice cooker, cook the rice according to the manufacturer's instructions. If cooking on the stovetop, put the rice in a medium saucepan with a lid, add the water, cover the pan, and bring to a boil over medium-high heat. Once the water boils, reduce the heat to low and cook, covered, until the rice has absorbed all the water in the pot, about 20 minutes.
- 3. Regardless of whether you've cooked it on the stove or in a cooker, when the rice is ready, paddle it: we use a short, wide, wooden rice paddle to do so, but any wooden spoon will work. Just stir and fluff the rice, letting the steam escape, then let it sit for another 10 minutes with the lid of the pan or the cooker slightly ajar before serving.
QUICK PARBOILED RICE - 2-QT. PRESSURE COOKER
Works better than my Aroma rice cooker (no burnt rice), and done in 10 minutes. Following recommended time from Kuhn Rikon, this worked perfectly for me. It will keep my dog happy, as she thinks plain rice with "chicken broth gravy" makes her dry dog food gourmet. It will also serve us anytime we need "cooked rice."
Provided by KateL
Categories White Rice
Time 13m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to low pressure (8 psi). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 6 minutes and cook for 6 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid, and serve.
Nutrition Facts : Calories 40.3, Fat 0.1, Sodium 1.8, Carbohydrate 8.9, Fiber 0.1, Protein 0.7
ARBORIO RICE ITALIAN SALAD
My whole family loves this alternative to pasta salad. It's a great gluten free and dairy free (switch out oil for the butter) option. This is a modification of a recipe found on the Alessi Brand arborio rice box.
Provided by tasterns
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
- While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
- Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
- Play with the ingredients to your liking.
Nutrition Facts : Calories 547.8, Fat 29.5, SaturatedFat 6.7, Cholesterol 15.3, Sodium 245.8, Carbohydrate 64.4, Fiber 4.5, Sugar 1.2, Protein 6.9
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