1. First wash 1 cup stacked rice two or multiple times and afterward absorb sufficient water for around 20 to 30 minutes.
You can utilize short grained rice or a long grained rice like basmati. In my bit by bit guide, I have added short grained rice. In the video, basmati rice is utilized.
2. Then, at that point, channel all the water from drenched rice. Add rice in a 2-liter or 3-liter tension cooker. Add ¼ teaspoon salt or add salt as required.
3. Add 1.75 to 2 cups water.
4. Pressure cook rice for 8 to 10 minutes or for 2 to 3 whistles on a medium to medium-high intensity. At the point when the tension settles down on its own in the cooker, then, at that point, open the cover.
You could cook rice in a skillet or in the Moment Pot. Follow the means as recorded beneath:
Skillet technique: Take rice, salt and 2 cups water in a container. Cover and stew until all the water has been retained and rice grains are delicate and feathery. Check when the rice is stewing and assuming that the water has evaporated with rice grains half-cooked, add some more high temp water and keep on cooking.
Moment Pot technique: Add rice, salt and 1 or 1.25 cups water (contingent upon rice type and quality) in the steel supplement of a 6 quart IP. Pressure cook for 5 minutes on high. Do a fast strain discharge following 5 minutes.
5. Void the cooked rice in a bowl or plate and put away so it turns out to be warm or cool at room temperature. You can likewise cushion the cooked rice and let it cool in the actual cooker.
1 stacked cup of crude rice will yield 3 to 4 cups of cooked rice. In any case, this can very contingent upon the sort of rice.
