Who needs a rice cooker when you can get perfect results from the pressure cooker! Here, we show you two ways to steam rice perfectly: The classic way, right in the pot that usually works for most pressure cookers; and, the Bain Marie way, also called pan in pot, for troublesome pressure cooker/cooktop combinations or to create a one-pot meal (like in our chickpea curry and brown rice one pot).
Grains, and in particular rice, demand precise amounts of time and liquid for perfect pressure cooker results. Too much of either of these will get you soupy gummy rice… really fast. Too little will result in little inedible hard or carbonized rocks.
It’s important to note that some of that cooking time is actually taking place during the natural release. The rice continues to cook in the residual heat, steam, and pressure in the cooker. Don’t be impatient and release all of the pressure right after the cooking time is up! Each rice variety has its own time and liquid requirements which are listed in the table below.
Pressure Cooker Rice Pressure Cooking Times & Liquid Ratios
| Rice Type | liquid per 1 cup (250ml) rice | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|---|
| Arborio Rice (risotto) | 2 cups (500 ml) | 5 | 5 | 7 | High or Low | Slow Normal |
| Basmati Rice | 1 1/2 cups (375 ml) | 3 | 3 | 3 | High or Low | 10-Min. Natural |
| Basmati Rice (rinsed) | 1 1/4 cups (315 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Basmati Rice (soaked) | 1 cup (250 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Black Rice (see Brown Rice) | ||||||
| Brown Rice | 1 1/4 cups (315 ml) | 22 | 20 | 18 | High | 10-Min. Natural |
| Cargo Rice (see Brown Rice) | ||||||
| Carnaroli Rice (see Arborio Rice) | ||||||
| Forbidden Rice (see Brown Rice) | ||||||
| Jasmine Rice (rinsed) | 1 cup (250 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Jasmine Rice (un-rinsed) | 1 1/4 cup (312 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Parboiled Rice (Uncle Ben's) | 1 1/2 cups (375 ml) | 5 | 5 | 5 | High or Low | Slow Normal |
| Red Rice (see Brown Rice) | ||||||
| Risotto (see Arborio Rice) | ||||||
| Romano Rice | 2 1/4 (560 ml) | 5 | 5 | 5 | High or Low | 10-Min. Natural |
| Sushi Rice (rinsed) | 1 1/2 (375 ml) | 7 | 7 | 7 | High or Low | 5-Min. Natural |
| White long-grain Rice | 1 1/2 cups (375 ml) | 3 | 3 | 3 | High or Low | 10-Min. Natural |
| White short-grain Rice | 1 1/2 cups (375 ml) | 8 | 8 | 8 | High or Low | Slow Normal |
| Wild Rice | 3 cups (750 ml) | 30 | 25 | 20 | High | Natural |
NOTE: Although the measurements are in cups (equivalent to 8 oz. or 250ml), the quantities can be measured using any vessel, such as a glass or mug. What is important is that the ratio of grain to liquid stay within the recommendations. Cooking time does not increase with quantity – so 1 cup or 2 cups of rice will require the same pressure cooking time.
Classic Pressure Cooker Steamed Rice
Just add the ingredients directly in the pressure cooker and go.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 4 L or larger | none | 3 min. | High(2) | 10-min. Natural |
- 1 cup (250 ml) long grain white rice (such as Basmati)
- 1½ cups (375 ml) Water (or vegetable liquid)
- 1 teaspoon olive oil (or butter) -optional
- To the pressure cooker add the rice, water and oil.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 3 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time. - When time is up, open the pressure cooker with the 10-minute Natural release method - move the cooker off the burner and do not remove the lid. Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker's residual heat. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Fluff with a fork and serve.
Bain Marie Pressure Cooker Steamed Rice
With this method, the rice is actually steamed in a heat-proof dish which is then placed inside the pressure cooker. This method is particularly useful when pressure cooking something that you’ll be serving with rice – as in this pressure cooker brown rice and chickpea curry recipe. Or, rarely, to compensate for a low-quality pressure cooker or a particularly strong heat source that consistently results in burned rice using the classic method.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | steamer basket, heat-proof bowl | 3 min. | High(2) | 10-min. Natural |
- 1 cup (250 ml) long grain white rice (such as Basmati)
- 1½ cups (375 ml) water
- 1 teaspoon oil (or butter) - optional
- Prepare the pressure cooker by adding 1 cup of water, or the minimum required by the cooker to maintain pressure. Then, lower the steamer basket into the cooker.
- To the heat-proof bowl add the rice, water and oil.
- Lower the un-covered bowl onto the steamer basket in the pressure cooker.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 3 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time. - When time is up, open the pressure cooker with the 10-minute Natural release method - move the cooker off the burner and do not remove the lid. Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker's residual heat. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Remove the heat-proof bowl from the pressure cooker, fluff with a fork and serve.
Re the option “high or low” when cooking Jasmine rice: if, like me, you have an induction stove, selecting high vs low pressure *does* make a difference. I normally cook my rinsed Jasmine rice on high pressure; tonight, on a whim, I chose low. Used the same cooking time and natural release as always, and the rice turned out to be a bit on the crunchy side. (We still ate it.)
So, I conclude that if your stove is quick with the temperature changes (like an induction stove is), you might be better off either selecting high pressure for rice, or, if using low pressure, lenthening cooking time.
Anette, the Natural Release from low pressure will be shorter than the one from high pressure. Next time, use the 10-min Natural and keep the lid closed even if the pressure indicator has come down – as the rice keeps on cooking during that time. ; )
Ciao,
L
Did that (I always do) but it didn’t help. No biggie – just a data point.
(Btw, the setting notifying me of new responses doesn’t seem to work. I had this problem with my Instant Pot question the other day, too.)
Thanks for this.
I found that I preferred the results of the Bain Marie method for Basmati rice and I also appreciated the easier clean-up (smaller bowl).
Only minor glitch was that it was as awkward to get the bowl I happened to have (no handle) out of the pressure cooker as I expected. Could you recommend a source for the type of bowl shown in the picture (i.e., with a handle going over the top that’d allow using some utensil to pull it out)
Thanks,
Jon
Hi John, you can find links to purchase similar containers to the one pictured in this article at the bottom of this page:
http://www.hippressurecooking.com/pressure-cooker-accessory-forms-and-molds/
Ciao,
L
Hello, Jon — I use a sling under the pot/bowl/dish I use for P.I.P. You can make one out of heavy weight aluminum foil by cutting off two 24″ pieces of foil, folding each piece in either thirds or in half twice (width-wise) so that your pieces are still 24″ long. Cross the two strips over each other and staple where they cross about four times. Voila – a sling. The other option is to buy a silicone sling online. I now have one. I had to trim it so it would fit my 6-qt. Ultra, but it works great. It kind of grabs the bowl, too. No matter what, use caution. Hope this helps.
Hi Laura:
I had great results with “pot in pot” method when I forgot to rinse my Basmati rice, but after I rinsed a batched and used 1.25 cups water for every 1 cup rice, rice came out less cooked than I’d like and yet there’s still extra unabsorbed water in the pot.
(I always thought you’re supposed to rinse Basmati.) Do you have any advice on best approach with these seeming contradictory results?
(I note that you say nothing about adding salt–could that help?)
Thanks,
Jon
Jon, it depends on the culture that is preparing the rice and the country in which the rice was dried and packaged – some countries spray vitamins on rice to make it more nutritious and it shouldn’t be rinsed. Even the use of the rice will depend on whether you rinse it or not – for example, you would never rinse Arborio since you want to keep the surface starch to make risotto creamy.
I have not tested PIP rinsed Basmati – maybe it needs and even lower liquid ratio. What’s important to understand that with this method part of the cooking comes from the pressurized steam on the surface. Maybe there was too much liquid and the steam only cooked the water above the rice. Water heated by steam is at a lower temperature than water cooked in the base of the pressure cooker. So, my guess is that maybe that’s why your rice was watery and under-cooked.
Personally, I like my Basmati a little “sticky” so I don’t rinse it. : )
Ciao,
L
Hi Laura,
Could you please test rinsed and even soaked basmati rice… All I’m willing to achieve is a basmati al dente, separate (not sticky or broken), fluffy (but not soft or mushy) with just enough moisture.
I don’t like it a little “sticky” so I always rice it. Just made 210 gr of basmati x 250 – minus 3 TB – of water because I had rinsed it and soaked it for 20 minutes trying to get rid of he starch…, 1/2 tsp of sea salt, 1 minute High+10 min NR and it came out OK, but not perfect!! Thanks!!
Marilyn, I already tested rinsed and soaked Basmati rice, you can see the indications in the timing chart. If you’re not satisfied with my recommendations, you can always reduce the cooking liquid. But try what I’ve already tested, first. I think you’ll like it. : )
Ciao,
L
Thanks for the recipe.
Going to make this in the upcoming days.
Any of these comments would be helpful if there were some explanation with your terms. Pressure cooking time. Natural real ease. Realease pressire but don’t open pressure cooker. Sorry just a dad with no cooking experience trying to figure this out with no explanation. I have a really old pressure cooker and was trying to follow a suggestion to use it to cook perfect rice. I guess you have to learn somehow
Bradley, read your cooker’s instruction manual. Learn to use it be pressure cooking water first. All this will slowly make sense once you’ve got a handle on how to use your pressure cooker.
Since everyone’s cooker operates differently, this website and recipes cannot go into more detail on how to operate your specific cooker. Sorry.
Don’t give up. You only have to learn how to use your cooker once. : )
Ciao,
L
Hi!
I’ve just acquired a King Pro (6 litre) – my first pressure cooker and I’m struggling with basmati rice – any guidance would be much appreciated
Thanks!
Regarding Uncle Ben’s rice (parboiled rice) instructions for pot in pot. Do I follow instuctions for white rice or Basmati or Jasmine?
This is my fovorite rice that i grew up eating and i would love to cook in bain marie.
Thanks
Karen
Karen, you just follow the regular ratios and timing for “in-pot” parboiled rice but instead put it in a container over a steamer basket – or other recipe that cooks for the same amount of time.
Here’s one:
http://www.hippressurecooking.com/pressure-cooker-chicken-burrito-bowl/
Ciao,
L
Laura,
I am still confused about Uncle Ben’s rice in bain marie:
Do i rinse the rice?
Can i cook just the rice in another dish and no other food?
Thanks for your earlier rrply, but i need more help.
Karen
Hi Karen, no need to rinse the rice, and yes, you can cook the rice in a container on a steamer basket with just the liquid in the base to bring the cooker to pressure (bain marie).
Ask as many questions as you like. I’m here to give you the confidence to try it… and get it right most of the time. ; )
Ciao,
L
If I have a really tall trivet such that the vessel in which I’m cooking the rice doesn’t come in contact with the liquid at the bottom how would you expect this to impact timing?
Had somewhat undercooked rice recently and feeling pretty that this was the culprit as that was the only thing differentiating it from my multiple attempts.
Now I’ve found myself pondering how I might be able to use trivet height as a way to expand the number of recipes in which I’m able to prepare rice pot-in-pot along with a main. Cooked into this way I’d expect the contents of the container to take somewhat longer to come into temperature than when in direct contact with water in a bain marie but once at temperature I’d expect it to hold that.
Should this mean that the number of minutes it’d take to cook the rice this way would go up by a constant number of minutes? And could I also tweak the volume of rice being cooked to alter this a little bit as it should take longer to heat a higher volume of rice this way?
Any general ideas on how I might expect this to perform?
Dave, the Bain Marie technique does not require the bottom of the container come in contact with the steaming liquid below.
Are you saying you’ve tried this with your tall trivet, following the recommended times and ratios and it came out under-done?
Ciao,
L
The other alternative as to why things might have been a bit watery is that I think this was the time I’d quick-soaked the beans as I hadn’t soaked overnight. Guessing perhaps they hadn’t quite cooled and thus perhaps the pressure cooker got up to steam a little more quickly?
You wouldn’t expect there to be much difference timewise if the bottom of the container were in contact vs elevated above?
why even give any f’n content if you plaster ads that cannot be removed over subject manner……you suck
The table of recipes using different cookers is partially masked on the right side by links to recent recipes. Is there a way to see your entire table?
Sorry about that, Pat. Take a look at the rice cooking table on this page:
http://www.hippressurecooking.com/pressure-cooking-times/
Meanwhile, I’ll take a look at how to fix the issue here, too.
Ciao,
L
Please can I have recipes to cooking brown rice? How many minutes of pressure cooking? I own a Philips Viva All in One. Thank you.
Jacqui, here are instructions on how to make brown rice in the pressure cooker:
http://www.hippressurecooking.com/steamed-brown-rice-pcs/
Ciao,
L
Hi Laura. Sorry to read Dan’s remark. Probably an issue to do with his browser as I have no trouble. Love the bain marie method. Keen to try it with your confetti rice. Thanks for all your efforts.
Laura, thank you so much for providing this great resource. We’ve used it before to make amazing rice. I’m not sure what changed, but today, I can’t see the last 2 columns in the table. They’re covered up by ads. I’ve tried to open the page on a Mac in Safari, on a tablet, on a Windows machine using Chrome and Edge, but it’s the same on all of them. The article and pictures seem to be narrower so they’re all visible, but the table is covered up. :-(
Ah, I just saw your response to Pat. That page worked for me. Thank you!