I wrote about using the pressure cooker for preparing jasmine rice in the very first issue of the Gazette, in the winter of 2015. It makes fantastic rice, with the steam from the grains perfuming the whole house as it cooks. When served, the rice glistens in the bowl, with the individual grains softly adhering to one another in a fragrant, white mound.
Ingredients
2 cups jasmine rice
2 ⅔ cup water (¼ to 1/3 cup more water if you are not using new-crop rice)
½ tsp salt
1-2 Tbl butter or oil
Instructions
No need to rinse the rice. Place all ingredients in the pressure cooker. Over high heat, take the pan up to high pressure for 3 minutes. Take it off the heat and let it rest for 7 minutes. Release the remaining pressure by running the lid under cold water. Fluff the tender rice with chopsticks.
ALWAYS rinse your rice. It is frequently stored in giant piles ON THE GROUND where it is harvested. It is riddled with bacteria and dirt and may have parasitic eggs or insect detritus on the surface.
Sometimes your bag of rice will be full of bugs if you let it sit long enough.