Wild Rice (Pressure Cooker)
I have not used this recipe yet but will be making this in the next 1-2 months and will come back with a report on how that goes. I will use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work with a electric pressure cooker as well. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1 cup dry, wild rice
- 3 cups water
Instructions
- Rinse the wild rice and place in the pressure cooker. Add the water.
- Place the lid on the pressure cooker and lock in place, add the weight to the lid. Place on high heat.
- When the weight (jiggler) starts to vent pressure and move a little, reduce heat to low or medium low, but maintain the pressure venting and movement on the jiggler. Set your timer for 25 minutes.
- When 25 minutes have passed, turn off the heat to the pressure cooker and move the cooker to an unused burner. Allow a natural pressure release, meaning you don't need to do anything, just let the pressure cooker cool until all pressure has vented, and the lid lock device indicates that zero pressure remains inside the cooker.
- When no pressure is in the cooker, keep your face pointed generally away from the cooker and open the lid.
- Drain any water. Fluff the rice, use as is as a side dish, add to soups, or even freeze for later use. Enjoy.
Notes
I will determine cost per serving after I make a batch and see how many cups dry I can get from a 1 lb bag. I will be bringing some wild rice from the US when I return to Thailand. Wild rice is available through Lazada for those in Thailand, at 650 Baht/500g. I will say high cost per serving for now and will revise that after I make it and determine cooked amounts.
Variant: 1. Use broth, or a mix of broth and water, as long as the amount is 3 cups total.
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