Register    Reset Password

Pressure Cookery: Rice

Submitted by: cindyp on February 17, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Pressure Cookery:  Rice

Suzanne got a pressure cooker for Christmas–a nice shiny new Presto. Then she talked about it.

//

I had to pull mine out and learn how to use it. Mine isn’t nice shiny and new. Mine is a 1947 Presto Meatmaster Cooker–an oldie, but a …

Difficulty:

Ingredients

Directions

Suzanne got a pressure cooker for Christmas–a nice shiny new Presto. Then she talked about it.


I had to pull mine out and learn how to use it. Mine isn’t nice shiny and new. Mine is a 1947 Presto Meatmaster Cooker–an oldie, but a goodie.

Mom found it at a yard sale years ago, only it was missing the pressure regulator. My sister and I finally remembered at Christmastime to look through all of hers to find one to fit.

And I’ve been learning and loving my “newest” gadget. I am totally in love with this pressure cooker. John is too–after staying on the other side of the kitchen the first night I used it to stay safe. He saw it didn’t explode and the food was wonderful. He uses it more than I do now!

Obviously, I don’t have a booklet that came with my pressure cooker-it’s a model year 1947! I turned to Mom’s 1947 Encyclopedic Cookbook.

I’ve finally found the secret to Mom’s Sunday Fried Chicken–pressure cook the chicken first, it does make all the difference with juiciness, flavor and time–I just never believed her.

That tough venison hind quarter? After 15 minutes in the pressure cooker, it’s fork tender and mmm…mmm delicious.

I love brown rice in it best. 13 minutes! Yes, 13 minutes and original brown rice is done!

How to make Pressure Cooked Rice:

1947 Culinary Arts Institute Encyclopedic Cookbook

1 cup rice (white or brown)
1 1/4 cups water
1/2 teaspoon salt


Wash rice between the palms of your hands many times until the water loses all starchy appearance. Place rice in cooker.

Add water and salt. I used chicken broth.

Cook 10 minutes. My pressure regulator pops up, I start timing at this time.

After cooking time is up and cooker is cooled off in regular manner (mine takes 10 minutes), remove indicator and place cooker back on flame for 3 to 4 minutes. This will thoroughly dry out rice.

Never fill cooker more than 2/3 full of water and rice.


I added some home-canned chicken and green beans and had a one-pot meal. From start to table, I had Brown Rice and Chicken on the table in 30 minutes.

I cannot believe it took me seeing Suzanne get one to finally get mine out. This is almost like fast-food — home-cooked fast-food!


Get the handy print page and save this to your recipe box here:
Pressure Cooked Rice.


Cindy blogs at Chippewa Creek ~ Our Life Simplified.


Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Read information here for Farm Bell blog submissions.


Want to subscribe to the Farm Bell blog? Go here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

13 comments | RSS feed for comments of this post

  1. 2-17
    8:29
    am

    Looks positively good enough to eat! Yum!!

  2. 2-17
    9:13
    am

    Cindy P., my neighbor just gave me a cook’s Essentials Pressure Cooker her husband bought at a garage sale. I had to really look to see if it had been used. Well, maybe once, I have to get busy using it. I have the book and all with it. Lovely friendship gift that I will treasure and be reminded of her always.
    I had a friend in California who made fried chicken in the pressure cooker. Wouldn’t do it any other way. It was always delicous.

  3. 2-17
    10:14
    am

    Looking forward to that post on the fried chicken!

  4. 2-17
    12:49
    pm

    Is your photo of the strainer in the pot shown just for the washing of the rice? Do you cook your rice directly in the pot? My pressure cooker says to put it in a bowl inside the cooker and so I have never tried rice in it. I do use it for beans all the time.

  5. 2-17
    2:24
    pm

    I must say, Suzanne is quite the motivator for me, too! When I see her do something ‘neat’, I want to try it too…actually, Cindy, that includes YOUR posts as well!
    Sometimes I can’t always get around to it when I want to but…eventually. (Yes, I still have all the supplies to make your fudge and I WILL get around to it!)
    My mother gave me a pressure cooker soon after I first got married and I LOVE it! It makes the best rice pudding!

  6. 2-17
    3:27
    pm

    Kenya Cook — Yes the strainer was just from washing it. I did do quite a bit of online research for cooking rice (before I thought to look in that cookbook)…some of them said to cook in a bowl and some didn’t. I haven’t figured out the need for it. Maybe it sticks to some pressure cookers? This one if VERY heavy…I didn’t have any problems with it sticking. I will try the bowl next and see what it does!

  7. 2-17
    6:49
    pm

    I have been cooking with my pressure cooker alot since Christmas. So far our favorites are Rice Pudding, Pork lion with gravy made from Coke and vanilla cheesecake. I’m having fun trying new foods. My boys are having fun eating!

  8. 2-17
    8:21
    pm

    I love pressure cookers…this may help you find a manual, if your interested. I think I found your pressure cooker here.
    http://www.cookingandcanning.net/seeaiipmonu.html
    Your manual here
    http://www.cookingandcanning.net/406quart.html

  9. 2-18
    8:39
    am

    Trish, would you give instruction and recipe for the cheesecake? Thank you. L

  10. 2-18
    9:36
    am

    I have my mother’s pressure cooker which she bought in 1945, complete with the instruction booklet. She bought it at Montgomery Ward and used it all that time. When she passed away we inherited it and use it frequently. Thw gasket has been replaced a couple times but there are no problems with it. Good grief, that thing is over 60 years old and still going strong.

  11. 2-19
    11:05
    am

    Here’s one version of the cheesecake that we like. It’s from Lorna Sass’s Cooking Under Pressure Book.

    Cheesecake in a Pressure Cooker

  12. 2-19
    3:18
    pm

    Oh my goodness. Cheesecake. In a pressure cooker!
    Must buy cream cheese; Have everything else. O Trish I will worship at your feet for this one.

  13. 2-20
    8:54
    am

    Euni Moore, Make your own Neufchatel cheese and you don’t have to buy cream cheese. It is an easy cheese and wonderful to use in place of cream cheese. Works Great.

    Thank you Trish for the recipe, I have to make Neufchatel so I can mame some for BO,cherry cheesecake in is his favorite

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!