RICE & GRAINS
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their
volume of lukewarm water for at least four (4) hours or overnight if required. Do not soak rice. Do
not add salt to water, since it may toughen the grains and inhibit hydration. Rice and grains are
best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be
added to prevent foaming.
A general rule to follow, unless preparing a specific recipe is to cook 2 cups of the rice or grain in 6.5
cups of liquid with 1 - 2 Tbsp of butter or oil.
The exception is white rice, which is cooked differently from specialty rice and grains. Use specific
directions for cooking white rice.
Saute rice in butter/oil until
opaque. Pressure cook 6
minutes
Quinoa (1.5 cups quinoa + 2.25
cups liquid/water)
Amaranth (1 cup amaranth + 2
cups liquid/water)
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the pressure
release device (steam vent). These foods should not be cooked in a pressure cooker.
White Rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly
stickier than stovetop rice, more like rice from a rice cooker or Asian restaurants. The butter or oil
are to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a
purchased broth).
White rice is cooked by pressing the RICE button and using Natural Release. See instructions on
page 14 for directions to cook white rice.
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