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Pressure Cooking Grains and Rice |
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Print this Recipe Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! To reduce foaming, melt 1 tablespoon butter in cooker and stir in grains to coat before adding water. Never fill the cooker more than half full, and if the grains are underdone after pressure release, simply cook conventionally for a few more minutes. Grains (1 cup)/Approx. Time with natural pressure release Amaranth/4 min (1-1/2 to *1-3/4 cup water) Barley (3 cups water) -hulled/35-40 min -pearled, pot/16-20 min Brown rice/25 min (1-1/2 to *1-3/4 cups water) Buckwheat/4 min (1-3/4 cup water) Kamut/40-50 min (3 cups water) Millet/12 min (1-3/4 to 82 cups water) Quinoa/1 min (1-1/2 cups water) Risotto/6-7 min (2-1/4 cups water) Rye berries/25-30 min (3 cups water) Spelt/35-45 min (3 cups water) White rice/5-6 min (1-1/2 to 1-3/4 cups water)** Wild rice/22-25 min (3 cups water) Wheat berries/35-45 min (3 cups water) *Recommended water for jiggle-top pressure cookers. **Stir in 1/2 tsp. salt, if desired. For 2 cups dried rice, use 3 cups liquid, 1 tsp. salt. For 3 cups dried rice, use 4-1/4 cups liquid, 1-1/2 tsp. salt. For 4 cups dried rice, use 5 cups liquid, 2 tsp. salt. Pressure Cooking Grains and Rice is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Pressure Cooking Vegetables Pressure Cooking Grains and Rice Pressure Cooking Fruits Basic Rules of Pressure Cooking Pressure Cooking Meat and Poultry Making a Foil Sling Guidelines for One-Pot Meals Pressure Cooker Troubleshooter |
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