Rice in a multicooker-pressure cooker Brand 6051

Rice in a multicooker-pressure cooker Brand 6051

Category: Dishes from cereals and flour products

Ingredients
Round Kuban rice	2 multi-glasses
Water	up to 2 mark on the bowl
Salt	taste
Vegetable oil	1 tbsp. l.

Cooking method

• Rinse 2 multi-glasses of rice thoroughly in running cold water. Place in a bowl and add cold water up to the 2 mark on the bowl, vegetable oil, salt. Close the lid, pressure high, Rice mode (default 9 min., Pressure 30). Release the pressure immediately after the end of the mode.
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Release the pressure immediately after the end of the mode.

Why is it necessary to immediately release the pressure?

Excuse me for asking, there is simply no skill in cooking

Why wait? It's already done, there is no liquid there. Can be opened immediately.

By the way, the rice is crumbly but sticky. Probably just this is needed for sushi.

Why wait? It's already done, there is no liquid there. Can be opened immediately.

That is, if the dish is liquid, then you need to wait until the pressure drops by itself?
And if "dry", then can you bleed? Right?

If there is a lot of liquid in the dish, then it is better to wait, otherwise you can get a boiling fountain in the ceiling. If there is not enough liquid, then you can gradually undercut the pressure. Rice, buckwheat, pilaf, you can not be afraid and immediately release the pressure, there is no liquid there.

Oh, thank you very much

Lena, thank you, friable rice is very relevant to me!

Elena, thanks for the recipe. The rice turned out to be good, not flaky.

Elena, thanks for the recipe. The rice turned out to be good, not flaky.

Thank you!
Yes, delicious. I even love him without anything.

So I am now passing by and eating it while the meat is already cooked.

By the way, the rice is crumbly but sticky. Probably just this is needed for sushi.

that's right, this is how I cook rice for sushi, only I take Krasnodar, it cooks for 7 minutes at a pressure of 20 KPa, then let off steam

Helen, thank you so much for the recipe for cooking rice. It turned out the first time, although I have a long grainy one and I forgot to rinse it before cooking. We don't like rice, I cooked it for meatballs.

Good day!
The problem arose, though not with this recipe, but in this pressure cooker.
Rice - "Jasmine" from Auchan 2 multi-glasses, rinsed. Water - up to mark two.
But the pressure cooker did not work on the "Rice" mode - the rice absorbed all the water.
What could be the problem? Maybe because he poured water at 70 degrees?

For rice, we always pour cold water. To absorb water, how long does it take for it to stand before cooking? I haven’t met this one yet. I usually cook milk porridge from Jasmine.

A couple of minutes. I filled in water and turned it on. Then I look - it's dry.
Thanks for the answer, probably the warm water accelerated the absorption.

[Ddima333]

Ddima333, I always got rice in this pressure cooker (I put it in boiling water), so as not to clog a specific recipe, if interested, I can write in a general topic.

I got this one too. I just had to turn it off manually.
As for boiling water - an interesting option, you need to try. Probably it will stick together less.