The pressure cooker can make snappy work of intense whole grains and splendidly steam white rice to its full feathery potential yet a couple of wrong moves can have starch showering into your kitchen or,wrong turns may transform your grains into gruel. Here are some do’sand don’ts to get impeccably cooked grains without the hassle.DO check timing and proportion before you go: Every grain requires its own demanding measure of fluid to re-hydrate completely and not blast into a runny porridge. For example, soaked Basmati rice simply needs one cup water to one cup rice while steel-cut oats need three.Look up the rice or grain-sort in the pressure cooking time diagram,its suggested pressure cooking time and fluid prerequisites.
Try not to top off the pressure cooker. Like, ever: The rice or grain and their cooking fluid ought to never fill the weight cooker more than half. These foods expands to once, twice, three times as of now – you don’t need them to go anyplace close to the top of the pressure cooker (where the greater part of the security frameworks live).
Do fill it out to keep it from frothing up: Include a touch of oil,spread, ghee or any fat that matches your formula into the pressure cooker alongside the grains and cooking fluid. The fat will lessen the measure of froth that is produced while the rice or grain cook under united pressure cooker.
Try not to surge it: All rice and grains ought to be opened utilizing the 10-minute Natural Release strategy. This includes a 5 minutes of low pressure cooking time utilizing just the cooker’s leftover warmth and vitality. All the more important, it is one the most fragile pressure cooker opening techniques, which guarantees no froth or starch comes showering out of the valve when you open the cooker.
DO bain marie-it for dubious pressure cookers:For pressure cookers, particularly those that jiggle or huff-and-puff to keep up pressure, cook rice in a heat proof container inside the pressure cooker. We call this pressure cooker bain marie (otherwise called “pan in-pot”) – this method cooks the rice, or grain, all the more carefully and utilizes the same prescribed grain-to-fluid proportions and cooking time.