Bye, Bye Rice Cooker?!? Pressure cook rice and grains faster!
Did you know that the pressure cooker cuts grain cooking times, too? Here’s an infographic, a visual to convey information, to quickly explain the time savings and ease of pressure cooking rice and grains.
We want to get the word out about the benefits of pressure cookery so you have our permission to share, post, pin, tweet and blog it but please don’t change it.
UPDATE: We’ve updated the infographic since it’s original publication. We’ve added the cooking times and liquid ratios for even more grains and a few cooking tips as well. Now, there’s also descriptive text of this graphic for the sight-impaired.
This infographic contains the following information:
- Cooking Time Comparison Chart with the following information. (10-Minute Natural Release included in the cooking times):
- Quinoa – Pressure Cooker 11 min., Conventional 25 min.
- Brown Rice – Pressure Cooker 30 min., Conventional 50 min
- White Rice -Pressure Cooker 13 min., Conventional 28 min
- NOTE: Lid seals shut trapping steam, raising temp. and cutting cooking time.
- Cooking Temp. (picture of thermometer): Pressure 121°F or 250°F; Regular 100°C or 212°F
- How to pressure cook grains:
- Pour grains & liquid into the pressure cooker and close the lid.
- Pressure cook for the required time.
- Open with the 10-minute Natural Release.
- NOTE: To release turn off heat and wait 10min before removing the pressure cooker lid.
- Keeping things steamy – The 10-minute Natural Release is a pressure cooker opening method that keeps cooking the grains without using any extra energy. Instead of releasing pressure after pressure cooking is complete, the lid stays on and the remaining pressure, heat and steam continue cooking what’s inside.
- Pressure cooking times and liquid ratios:
- Barley (Perlated) – 2 cups water per 1 cup barley; pressure cook for 18 minutes at high pressure
- Farro (Perlated) – 2 1/2 cups water per 1 cup farro; pressure cook for 15 minutes at high pressure
- Kamut – 3 cups water per 1 cup dr kamut and pressure cook for 25 minutes OR 2 cups water per 1 cup soaked kamut and pressure cook for 15 minutes at high pressure
- Millet – 1 1/2 cups water per 1 cup millet; pressure cook for 1 minute at high pressure
- Oats (Steel-Cut) – 3 cups water per 1 cup oats; pressure cook for 3 minutes at high pressure
- Quinoa – rinse quinoa well; 1 1/2 cups water per 1 cup quinoa; pressure cook for 1 minute at high pressure
- Brown Rice – 1 1/4 cups water per 1 cup brown rice; pressure cook for 20 minutes at high pressure
- White Rice – 1 1/2 cups water per 1 cup dry rice OR 1 1/4 cup water per 1 cup rinsed rice OR 1 cup water per 1 cup soaked rice; pressure cook for 3 minutes at high pressure
- Tips for pressure cooking grains
- Fill the pressure cooker no more than half-way with grains and cooking liquid (image of half-full pressure cooker).
- Do not open the pressure cooker with Normal Release Method (image of hand letting pressure out of pressure cooker with a big “x” over it).
- Add a spoon of oil, butter or fat to reduce foaming (picture of spoon with oil).