Rice goes in my instapot ( the crocpot version technicaly) on low pressure and irs every bit as good as my old rice cooker, once I nailed the timing and water amount. Bonus: it’s great at a BUNCH of other types of cooking also
Between that thing and my air fryer, I rarely use the oven anymore. Even more so for the microwave.
I recently got an instant pot and gave my rice cooker back to my parents, the tough part was figuring out how to make it not stick of you don’t have a nonstick liner. Letting it naturally release pressure with the keep warm off seems to do the trick for mine, I’m guessing quick release releases too much moisture, and the keep warm doesn’t help either. With that I get good rice every time with no sticking.
Gotta use low, that high-pressure renvitonment ruins the fluffiness in my experience. It’s acceptable when the flavor addition is sufficient though, like a marinated pork loin slow cooked with rice is fantastic even if the rice is paste practically.
Mine always seems turn turn out fine on high 6min with 10min natural release but now you have me wondering if I just haven’t had good rice haha. How long do you do it on low?
I think it’s 8 mins on low with fast release but my notes are at home so I can’t verify that. I also prefer to toast my rive first in butter, that has a substantial bearing here.
Hmm, okay, I’ll bite. What’s the secret with low pressure for long grain rice like basmati? I’ve been using 1:1 ratio rice:water for 6 minutes on high with a 10 minute natural release.
I always quick release bit that’s because I am certifiably impatient. I’m not at home so I would have to check down what I wrote in my reference boom but I THINK I use 8 minutes. Now, those 8 mins only start once the pressure top engages, so the quantity of rice and the model of the unit probably allow for about 3 minutes of wiggle room due to preheat cycle differences and amount of time to reach pressure.
Rice goes in my instapot ( the crocpot version technicaly) on low pressure and irs every bit as good as my old rice cooker, once I nailed the timing and water amount. Bonus: it’s great at a BUNCH of other types of cooking also
Between that thing and my air fryer, I rarely use the oven anymore. Even more so for the microwave.
I recently got an instant pot and gave my rice cooker back to my parents, the tough part was figuring out how to make it not stick of you don’t have a nonstick liner. Letting it naturally release pressure with the keep warm off seems to do the trick for mine, I’m guessing quick release releases too much moisture, and the keep warm doesn’t help either. With that I get good rice every time with no sticking.
I have the same pot and it defaults to low but every recipe I find says use high so that’s what I’ve beeping doing. Now I kinda Wana try low.
Gotta use low, that high-pressure renvitonment ruins the fluffiness in my experience. It’s acceptable when the flavor addition is sufficient though, like a marinated pork loin slow cooked with rice is fantastic even if the rice is paste practically.
Mine always seems turn turn out fine on high 6min with 10min natural release but now you have me wondering if I just haven’t had good rice haha. How long do you do it on low?
I think it’s 8 mins on low with fast release but my notes are at home so I can’t verify that. I also prefer to toast my rive first in butter, that has a substantial bearing here.
Hmm, okay, I’ll bite. What’s the secret with low pressure for long grain rice like basmati? I’ve been using 1:1 ratio rice:water for 6 minutes on high with a 10 minute natural release.
Bone broth in place of water and using the fry function of the crock pot to toast the rice before hand in a little bit of butter
Interesting. How many minutes on low, and quick release or natural?
I always quick release bit that’s because I am certifiably impatient. I’m not at home so I would have to check down what I wrote in my reference boom but I THINK I use 8 minutes. Now, those 8 mins only start once the pressure top engages, so the quantity of rice and the model of the unit probably allow for about 3 minutes of wiggle room due to preheat cycle differences and amount of time to reach pressure.