twosleevers making rice in the pressure cooker

twosleevers making rice in the pressure cooker

August 31, 2019 12 By William Morgan


hi I’m Urvashi Pitre from twosleevers.com and I’m gonna talk to you
today about different varieties of rice
and how best to cook them in the
pressure cooker. so the three topics I’m
going to cover today are different types
of rice and how they’re used. I’m gonna
cover the most commonly used Rice’s why
you should pressure cook rice and then
timings associated with pressure cooking
rice okay so in terms of the times of
our types of rice before I get into it I
don’t want to point out that I have a an
Indian instant pot cooking cookbook
available on Amazon and it’s got 56
recipes very very simple very authentic
Indian recipes so I do hope you’ll check
it out and in that book are some of the
most likely suspects like there’s basmati pulao there’s lamb dum biryani this
chicken biryani but there’s also other
dishes that you might not encounter
unless you were either Indian or in
somebody’s house who was Indian. You
wouldn’t get them in a restaurant. Like Masalé Bhat which is a very classic
Maharasthrian dish, the state that Bombay is in, is in that cookbook
Khichadi which is sort of what I would
call the Indian version of tomato soup
and cheese and grilled cheeses in there. we eat that when we’re sick. There’s a
bunch of other dishes and I hope you’ll
check it out now but this video is not
about that. This video is about talking
about the different types of rice and
how you use them. So in terms of sort of
how you would use these different types
of Rice’s there’s there’s a couple of
things that make rice grains different.
From a lay person’s point of view
what you see is you see differences in
color, you see differences in aroma, and
you see differences in length: long
grain, medium grain, short grain.
Underneath the surface if you look to
see what’s going on you find that the
differences are in the aroma they carry
through this very complicated acetyl
pyrroline molecule but that’s really
just an aroma molecule. And then rice
has two types of starch and different
varieties have a different concentration.
so on the one hand you have amylopectin
which is what makes rice really really
sticky. When you make sushi rice
glutinous rice or even jasmine rice, it
has more amylopectin versus if you make
a long grain basmati
that has more amylose. Amylose is this
long chain starch, it doesn’t bind
together it doesn’t stick together it
doesn’t gelatinize and that makes it
different. What that means is that you
cannot just substitute jasmine rice
for basmati rice
or and the other way around in a good
recipe. So a good recipe writer is gonna
tell you which type of rice grain is
most appropriate for a particular recipe.
Okay so I’m gonna walk you through some
of the sort of the top level
characteristics. So basmati is one of
those grains that is distinctively
different in terms of aroma. Some people
say it smells like popcorn popping but
the thing about basmati that you have to
remember is that as it cooks it doesn’t
get fat it gets long and thin. Which I
wish I would do but if I eat I get fat I
don’t get long and thin, basmati is lucky
it gets long and thin and when you cook
with basmati. Like when you make a
basmati pulao or when you make dum
biryani so when you make some
middle-eastern preparations the hallmark
of a good dish like that is that the
rice grains don’t clump together. So
when you’re looking for grains that fall
apart separate each from the other you
really want basmati. Jasmine rice is
fragrant in a very different way. Some
people say it has a floral fragrance
it’s sticky so when are you eating with
chopsticks for example it’s really
really good the other thing that I find
a jasmine rice exceptional for is when
you’re eating it with like a Thai style
curry with the coconut curry that
coconut milk curry with the jasmine rice
is just divine so it’s really really
good for those preparations and then
brown rice is kind of its nuttier it’s
chewy R its all-purpose people believe
it’s healthier maybe it is maybe it
isn’t you know there’s not that much
more fiber in it there tends to be a
little more contaminants and brown rice
sometimes unless you are very careful
about you know organically grown etc and
really in this day and age most of the
rice in the United States is sprayed
with different kinds of sort of vitamins
and minerals so white rice tends to be
also fairly healthy but some people just
like brown rice it tastes good and
actually in a pressure cooker it is
exceptionally good to be honest so if
you like Brian brown rice you know why
not there’s nothing wrong well there’s
nothing to prevent you from eating that
and I can show you how to cook that
easily black rice was known as forbidden
rice it was available to only a very few
of the royalty a black rice has this
coating and that coating has a chemical
in it which is the same as what makes
eggplant get its color so that coloring
that comes from that natural coloring
that black rice has is as a result of
that chemical it has a little husk on it
sort of brown rice
I sort of read where honey rice those
Rice’s have a husk on them sushi rice is
as you guys know very sticky and very
starchy now this right so remember what
I told you basmati has high amylose low
amylopectin this one is the other way
around so it has more starch that your
bodies can absorb and so in terms of
raising you’ve got your blood sugar and
your insulin levels the stickier the
rice the more likely it is to raise it
so something like a bass methey or a
separate long grain rice will rain it
will raise your blood sugar obviously
it’s still a start but less so than a
then a sticky rice for as an example and
glutinous rice despite its name has no
gluten in it
if the glutinous in this context simply
means sticky so when you’re making like
a Thai coconut rice with that mango you
know that little Thai pudding that they
make you would use that you would use it
if you were making a coconut pandan rice
so i’m gonna post this on the two
slavers comm blog i’m gonna post all of
these recipes this rice has very very
high animal pectin and almost no emily
so it’s very very sticky the grains tend
to clump together and it’s very very
different from Abbas money so to recap
between basmati jasmine brown rice red
rice black rice arborio rice glutinous
rice sushi rice those Rice’s have not
only a very different level of starch
they have a different type of starch in
them so you have to be very cognizant of
the finished dish of to think about the
finished dish and based on that
determine the type of rice that you need
so just a quick little chart long rain
go grows to about four times this length
when it’s cooked medium grain grows to
about twice as long and short grain is
kind of like me you just gets fat okay
and it gets kind of glop ian’s
sort of it sticks together which is a
very very creamy mouthfeel which is a
really good thing and on the right hand
side I’ve shown you so the word can be
used for if you would like to download
this by the way I’m gonna make this
available on two sleepers com go onto
the website there’s a little menu bar
item that says downloads click on the
Downloads and you’ll be able to download
this presentation for free as you will
the cooking with spices video and the
slides that I made to go with that okay
okay so why bother pressure from my rice
all of us have been cooking rice for a
really long time many of us have a
stovetop method we love or we have a
rice cooker that we love well there’s
actually a really good reason for why
why
tastes very different when made in the
pressure cooker and it really does I’m a
huge rice fan even though I tried to
low-carb if I’m gonna eat one thing it’s
gonna be rice on our treat day so the
thing about a pressure cooker is that
the heat and the moist environment that
it produces gelatinizes the starch in it
and you get a much much creamier
mouthfeel with rice that has been
pressure cooked now in case of basmati
you don’t really want a creamy feel what
you want is for the kernel to be cooked
right through and pressure cooking does
that you can make really really good
pressure cooked basmati rice in there
people say it makes nutrients more
bioavailable when you pressure cook to
be honest I haven’t seen evidence in
favor or against this and since it’s not
against it then we can just assume that
at least it doesn’t hurt the bio
nutrients now I think here’s that here’s
the thing that you have to remember
about a pressure cooker so what you
don’t want to do is you don’t want to
take a stovetop recipe and just assume
you’re gonna cook it exactly the same
way in a pressure cooker a pressure
cooker does things to foods that changes
the way that the chemistry of that food
reacts when it’s cooked okay so one of
the things for example is there’s less
water being evaporated and this is a
very important point as I show you the
time that you’re gonna cook rice for
because less water is evaporating from
there a couple of things happen
one is you need less water when cooking
in a pressure cooker and two is actually
that the aroma molecules remember that
first small of the three aids that I
showed you for rice the first one which
is your OMA molecule has nowhere to go
it’s trapped inside that pressure cooker
and so rice retains the aroma a little
bit better and the other thing is you
know of course there’s no babysitting
required right you don’t have to sit
around and and watch it and I think
because because it’s cooking so fast you
actually do not need to pre soak the
rice so the reason pre soaked people pre
soak the rice is to speed up the cooking
process because during the cooking
process for rice aroma molecules start
to dissipate really quickly well in a
pressure cooker they’re contained are
not going anywhere
so the aroma is maintained in there and
by the way you’re cooking some of those
rice is so quickly four minutes five
minutes that you’re not going to lose
that much of the aroma so there is no
need to pressure to pre-soak when you’re
making rice in the pressure cooker okay
so we’ve talked about why we should do
it now here’s the part that I think most
people are going to be extremely
surprised by so for all rice except
arborio and black rice that I will talk
to you about in a minute the proportion
that you want in a pressure cooker is
one cup water 1 cup rice now I know this
is not what we’ve been told but trust me
I made six batches of rice before doing
this as a facebook live video as well as
before posting it here I tried black
rice brown rice jasmine basmati
glutinous rice I tried all of those and
for an arborio and except for black rice
and arborio the proportions of one cup
water and one cup rice work now you’re
gonna ask me why is it so different
right when we make a brown rice on the
stovetop it takes a lot longer so here’s
what my reading led me to understand by
the way there’s a really good Cook’s
Illustrated video that you might want to
check out on this topic but here’s what
happens when rice is cooking it’s not
that it needs more water to cook brown
rice than it does white rice they both
need the same amount of water what brown
rice needs is more time the water needs
to penetrate the husk before it can get
to the starch in the rice and start to
cook that rice when you’re doing the
stovetop what’s gonna happen is the
water is going to evaporate so
essentially what you’re doing is you’re
adding in more water to compensate for
the evaporation now luckily for you in a
pressure cooker there is no evaporation
right so you don’t have to increase the
amount of water you put in you do
however have to increase the time so I’m
going to show you how that works in a
minute but when it comes to brown rice
jasmine basmati red sticky rice 1 cup
water 1 cup rice is is what you need now
the different types of rice do need
different cook types remember what I
said about water needing to penetrate
through the husk and that takes a little
bit longer so think about the Rice’s
that have husk Brown brown rice has a
husk
red rice has a husk and black rice has
this husk on it ok wild rice is not
really a rice it’s a seed so I’m gonna
leave that aside for half a minute but
when this water needs to penetrate the
way it’s gonna do that is you’ll have to
allow it more time to cook now the other
thing I will mention is when I tested
these different Rice’s I rinsed all of
them you rinse the rice you drain off
all the water that you can there’s gonna
be some left we’re not gonna worry about
it so the important thing to remember is
you do not need to pre-soak you do need
to rinse your rice you want 1 cup water
1 cup rice unless
bori oh and the most important thing is
you do need to let it NPR so all of
these Rice’s call for a 10-minute NPR
natural pressure release
don’t open the vent and let all the air
sorry the pressure off and the reason
for that is that ten minutes of steam
time is actually essential cook time so
if you are in hurry your rice is
probably gonna have a really hard kernel
on the inside and it may not have
absorbed all the water so it’ll be a
little bit mushy you’re not gonna get
good rice so be patient and let it steam
okay so basically for all rice except
arborio and black the things to remember
in a pressure cooker one cup water 1 cup
rice rinse and drain before you cook no
need to pre soaked and you want a
10-minute NPR okay so this little handy
dandy chart tells you about basmati
jasmine glutinous for those Rice’s you
want 1 cup rice 1 cup water and you want
about 4 or 5 minutes of cook time and
ten minutes of NPR brown bread and mixed
rice you’re still gonna do 1 cup rice
and 1 cup water but this time you’re
gonna give it 22 minutes okay so this is
that I tried 15 minutes actually 20
minutes 22 minutes works really well for
me and if you do 22 minutes of cook time
on high pressure so press your manual
your pressure cook button hit 22 minutes
and then once it’s done cooking let it
sit there for 10 minutes no arborio and
black rice you know our worry was the
one that you would use most often for a
risotto okay and why do you stir that
the reason you’re stirring when you’re
making an arboreal is you’re trying to
break the rice you’re trying to break
the rice you wanted to leach all of its
starch into the cooking liquid and get
this creamy pudding like feel into the
rice and the same is true of black rice
so when I try it are boring on black at
one minute I’m sorry one cup of rice in
one cup water it actually didn’t work so
well so I increase the water to one and
a half but I will tell you once you’re
done cooking that right you give it a 10
minute NPR here’s where I would suggest
to you open it up stir it vigorously and
then pour in some additional broth or
water or coconut milk or whatever you’re
using and stir until it becomes creamy
and that rice starts to leach its charge
and absorb some of that liquid okay so
for arborio and for black rice what I
did was I used 1 cup rice cup and a half
of water and then I added
liquid in case of arborio I added stop
in case of the black rice I was making
like a type pudding and so then I add a
coconut milk and sugar and stirred the
heck out of it at that point and I got a
really really creamy mouthfeel for it
okay so listen I realize this is very
different from the way that all of us
have been cooking in but many of us have
been struggling to get good rice out of
the pressure cooker and I will tell you
this methodology these timings actually
will work really well for you so here’s
the thing I could give you this recipe
for me is perfect I’ve made six batches
I’m quite happy with it you might not be
okay you might taste that rice and I go
how does she think this was good rice
well here you know we all like our rice
different right so if it’s like I like I
like each grain separate and basmati not
everybody does some people prefer the
rice to be a little bit sticky or a
little bit softer a little bit not so
close so here what I’m gonna show you is
some if-then logic for troubleshooting
okay so yes it’s my programmer
background coming out but I think this
is a good way to get started so here’s
where I would suggest the first time you
make the rice make it according to the
recipe and the time that I’ve given you
and then if that rice is still too mushy
the first thing you should do is reduce
the water perhaps you didn’t drain well
enough perhaps you just like it a little
bit softer in your mouth so reduce the
water first and then reduce the time
okay if it’s too chewy first increase
the time before you add water and make
it mushy give it more time to cook if
that doesn’t work for you then go ahead
and add additional water this hard inner
center the rice hasn’t cooked through
okay and in that case what you want to
do the first thing you want to do is add
more water allow it to have a little bit
more so for that to penetrate into the
rice and but that starts to cook and
then if that isn’t enough for you
increase the cook time but if you have a
hard inner kernel for sure make sure
that you’re giving it the 10 minute NPR
because that steam time is very very
critical okay and if the rice is
sticking to the bottom you really you
know it’s gotten a little bit overcooked
it’s probably sat there for too long you
didn’t NPR in time in that case what I
would suggest is add either ki or
coconut oil into the rice it gives it a
wonderful flavor it increases resistant
starch anyway so it’s a good thing to be
able to do so when I’m doing by smoothie
for example for everyday use I use one
cup of lassithi one cup of water
1 tablespoon of either key or coconut
oil and then I use 1 teaspoon of salt so
key salt water rice and that’s how I
typically make it everyday okay so if
it’s sticking to the bottom first add
that little bit of a lubricant if you
will some kind of here coconut oil into
it and then decrease the cookin NPR time
so make sure you haven’t left a letter
go beyond 10 minutes and the other thing
you could do is you could buy a ceramic
liner so if you have an instant pot for
example it’s like $28 or something that
ceramic liner is actually quite useful
for quite a few things and you could
also try pot and pot you could if you
wash the pot in pot video or I’ll show
you how to do it pot and pot is a lot
more forgiving you might want to add a
minute or two to any of the cook times
that I’ve given but you can try rice
that way okay and if you want additional
recipes with how to do it do check out
the Indian instant pot book that’s on
Amazon look for / she / 3 or look for
Indian instant pot and you will find it
on Amazon and I do hope you’ll try that
there’s a lot of different Indian
recipes and then all of which over the
instant pot and it’s meant for people
who are both expert Indian cooks but
don’t have a lot of time as well as
people who’ve never made Indian food
before and you can find all of these
recipes in there and as I said earlier
I’m Merve a super straight from to sleep
urge calm there’s a lot of different
ways you can follow me including on this
YouTube channel but if you would like to
download these slides go onto to slavish
calm go to the top menu bar where it
says download and you can download these
slides as well as the cooking with spicy
slides for free you can download the
yogurt cookbook there’s a Mexican
cookbook if you want to purchase that
for a very small price and then you know
I’m on Pinterest Facebook etc and if
you’re on the instant pot forum you’ll
probably see me posting on there so this
was my presentation on the different
types of rice how they get used what
makes them different how to cook them
and the different pressure cook times
and I hope this was helpful for you I’m
wherever she passed away from true
slavery so calm thank you for watching