Brown rice is usually the star of the pressure cooker, because it takes forever to cook in a normal pot. White rice cooks fairly quickly, but sometimes even ten minutes shaved off cooking time makes a difference, and it´s a good trick to have up your sleeve.
My pressure cooking guru, Lorna Sass, says you can cook long grain rice in a pressure cooker., but it will be stickier than it would be in a normal pan. Lorna insists that she´s used to it now and would not have it otherwise.
I tried it and it was ok, but definitely on the gummy side. Perfect for fried rice the day after, but nothing great.
However, I tried it again yesterday, because I was in a hurry and wanted to test a theory. Lorna will have you put 1 cup of rice and 1 and 3/4 of water in the cooker.
I did it with just 1 of rice to 1 of water and you know what? It was awesome. Yes, a little stickier than usual but definitely not gummy, definitely delicious and very quick. So here it is:
Long grain rice in the pressure cooker
Put a bit of oil into the cooker and while it heats measure out two cups of rice and wash and rinse them.
Now turn them in the oil a little until they begin to look a bit transparent (or not. this is optional)
Add salt and two cups of water.
Cover, lock, bring up to pressure and count three minutes. Turn the heat off and let the pressure come down for seven minutes.
Open, fluff the rice with a fork and there you go. For decadence, add a bit of butter.
Also, this method is perfect for pilafs, so stay tuned for my cheat´s pilaf, a thing of beauty and speed.