Soak rice cover rice in room temperature water making sure the rice is completely submerged in water. You may add a tablespoon of an acidic medium. Allow plenty of room for the rice to expand in your bowl. Set aside for 7-8 hours.
After soak, strain the rice and rinse well. Rinse the rice until water runs clear. Shake the strainer back and forth to remove excess liquid.
Cooking Soaked Rice
In the electric pressure cooker, press the "Saute" function. Melt butter or your choice of fat directly in the liner.
Add soaked and well rinsed rice to the pot and stir to coat all the grains with the fat. When rice is fully coated with fat, add liquid (bone broth/water) and stir very well removing any stuck rice on the bottom or the sides of the pot.
Close the lid and turn the valve to "Sealing." Press the "Manual" function and set cooking time for 5 minutes.
Allow to naturally release pressure for 10 minutes then quick pressure release. When safety pin is down, carefully open the lid and fluff with a fork. Turn the pressure cook "off" the warm setting.
For warm liquid: I simply add boiling water to cold broth in a 1:1 ratio and that brings the temperature of the liquid perfectly.Note: Soaking time not included in Total Time.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.