Here’s a cute variation from the standard plain ‘ol white rice – in addition to looking cute it has a slightly nuttier flavor. A perfect fluffy bed to support your favorite veggie or meat main.
Of course, you can use quinoa of any color, but white quinoa just gets a bit “lost” in the rice. However, using white quinoa can be used to sneak it in for the quinoa-resistant to throw in a little extra protein into the mix. This also works well with parboiled rice using the same ingredient ratios but the parboiled rice pressure cooking time and opening method.
This recipe can easily be halved to two portions by slicing all of the ingredients in half or even doubled to serve 8 – in a 6qt or larger pressure cooker.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||3 min.||High(2)||10-min. Natural|
- Serves: Serves 4
- Serving size: Serves 4-6
- Calories: 101.6
- TOTAL Fat: 0.6g
- TOTAL Carbs: 20.7g
- Sugar Carbs: 0.7g
- Sodium: 0.2mg
- Fiber Carbs: 0.7g
- Protein: 2.8g
- Cholesterol: 0.0mg
- 1¾ cups (340g) dry basmati rice
- 5 tablespoons (70g) quinoa (red or black), rinsed
- 3 cups (750ml) water
- Add the rice, quinoa, and water to the pressure cooker.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers and stove top pressure cookers: Cook for 3 minutes at high pressure.
- When time is up, open the pressure cooker with the 10-Minute Natural release.
Electric pressure cookers: When cooking time up count 10 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve.
Stovetop pressure cookers: Move the cooker off the hot burner and count 10 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 10 minutes are up, keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
- Fluff with a fork and serve.