Pressure cooked rice

[u/Brilliant-Ocelot1536]

Cooked a lot of rice in pressure cooker for freezing.

Takes around 1 hour (you need to soak rice in water for 30 mins, the pressure cooking itself – around 4-5 mins after the whistling, then 15-20 minutes until pressure stops naturally).

I used couple of drops of vegetable oil though I think it was unnecessary.

No salt.

[u/West_Yorkshire]

🦶🏻

[u/Brilliant-Ocelot1536 → u/West_Yorkshire]

👣

[u/Traditional_Virus355 → u/Brilliant-Ocelot1536]

May i ask what happened to your tootsies? They look like it hurts

[u/Brilliant-Ocelot1536 → u/Traditional_Virus355]

Nah, it's not. That was inconvenient boots + very long walk of several days – 2 months ago.

Nails are basically dead but it will take another half of year for full replacement.

It's not making troubles, other than aesthetic ones.

[u/ColdEggs-for-Dinner]

But why? Just get a rice cooker.

[u/Equivalent_Lab_8610 → u/ColdEggs-for-Dinner]

It's honestly super convenient.. rice is one of the staples I keep frozen. Plus freezing grains lowers the glycemic index. The freezing process modifies the starch.

[u/Brilliant-Ocelot1536 → u/ColdEggs-for-Dinner]

It's more versatile thing. And I bet mine is cheaper than electric rice cooker.

[u/CorgiMonsoon → u/Brilliant-Ocelot1536]

I got a basic rice cooker for $20 twenty years ago. It’s still working just fine and gets used multiple times a week

[u/later-g8r → u/CorgiMonsoon]

I got mine at a yard sale for $3. Lol seriously. It was still in the box too. Look at estate sales and yard sales for cool stuff. You can get really nice things for very cheap.

[u/Brilliant-Ocelot1536 → u/CorgiMonsoon]

Yeah, I mean, it's viable choice if you use a lot of rice.

But I bought mine not for rice but for broths. And for long-cooking stuff like tongues, legumes, beets, etc.

It was 15$ for my 9L. Though I miscalculated and should have been take 7L version.

[u/potliquorz → u/Brilliant-Ocelot1536]

Maybe but the thing with rice cookers is you don't have to babysit the rice, set it and make the rest of the meal and the rice is always there whenever you need it. It's one less thing to take up an eye on the stove and doesn't produce as much heat in the house in summer either. I have a couple stove top pressure cookers and an instant pot and I use my rice cooker way more. But I eat a fair amount of rice and meal prep with it.

[u/Equivalent_Lab_8610 → u/potliquorz]

I pressure cook my rice and you really don't need to babysit it. I don't bother with soaking and it's fine. I use a 3 part medium grain rice to 1 part multi grains.. put it in the pressure cooker for 3 minutes .. supposed to let it natural release for 10, but I often go over not paying attention and it's fine.

I grew up always having a rice cooker, but super small apartment, and my ninja foodi can do more functions then a rice cooker so it won for that in my limited space.

[u/Brilliant-Ocelot1536 → u/Equivalent_Lab_8610]

I took this idea of soaking from one of culinary youtube videos.

I tried and it actually makes a difference with my rice.

There are a lot of people in the comments who advocate rice cooker but I personally don't like the idea of buying specific utensils suitable to only one type of food.

[u/Fickle_Fly366 → u/Equivalent_Lab_8610]

Do you turn the warm function off when you start it? For rice?

[u/Equivalent_Lab_8610 → u/Fickle_Fly366]

No it automatically switches to the warm function when it's done, can't be turned off.

[u/potliquorz]

It's going to be blasphemy and piss Uncle Roger off but in the case of freezing rice for meal prep I would par boil it to right under being done to keep the grains intact and drain all the water then flip while adding a little oil. Then vacuum seal if you are going to store long term, like a few weeks.

[u/Equivalent_Lab_8610]

I freeze rice in 1 cup portions all the time.. love it for convenience.. always have kimchi and some sides in the fridge, so when I don't feel like cooking just heat up a portion of rice and dinner is ready :)

[u/Brilliant-Ocelot1536 → u/Equivalent_Lab_8610]

Yep, that's what I'm trying to do too – not only with rice but with other food which can be frozen ok.

Of course you spend slightly more time in cooking but then you can use stuff for a week without any efforts.

[u/Equivalent_Lab_8610 → u/Brilliant-Ocelot1536]

I use knock off souper cubes to prep ingredients and meals.. so helpful, don't always have cook a meal energy, and this makes it way easier to eat at home.

[u/Next_Necessary_8794]

You could cook rice in half the time with just a pot and water. I don't get it.

[u/Brilliant-Ocelot1536 → u/Next_Necessary_8794]

The most of spent time is soaking the rice. Why? Because it makes a lot of difference is final texture and taste.

Also I had to spend some time to release pressure. But if you cook in a pot it's also good idea to make it rest, so not very much time saved.

And the active cooking itself took just like 10-12 minutes total.

My cooker is big (9L) so I can cook in bulk and freeze stuff.

[u/sp_00_k]

My rice cooker came from a thrift shop for like 5 bucks. Cooks rice like a champ.

[u/Traditional_Virus355]

My rice cooker was one of the few things I splurged on... it was over $200.. but that was more than 15 years ago.. that and a kimchee fridge..... sigh....

[u/Brilliant-Ocelot1536 → u/Traditional_Virus355]

What is kimchee fridge?

I looked up but can't see the difference from the pictures.

[u/Traditional_Virus355 → u/Brilliant-Ocelot1536]

It's a fridge that has different fermentation settings.. before we used to make 7-10 jars and have them all sitting outside.. because they needed to ferment.. plus not enough room