How to cook Matta Rice in a pressure cooker...
Servings 4
Equipment
- Pressure Cooker
Ingredients
- 1 cup Matta rice
- Water to cook as required
- Salt optional
Instructions
- Wash the matta rice several times till the rice looks cleaned and doesn't leak too much brown liquid.
- Transfer into a large pressure cooker - I use a 7 ltr one. Fill water to almost 80% of the cooker.
- Add salt if using and close.
- Keep on low flame till the "shh" sound comes. As the sound starts and progresses towards a full whistle, switch off - NO NEED TO WHISTLE. (refer notes)
- Leave the cooker undisturbed for half an hour. Check if pressure is gone.
- Open the lid and drain into a colander. Wash in cold water a couple of times, running through all the grains and making sure not to break.
- Drain well. Fluff before serving.
Notes
Switching off before the actual whistle comes works if the rice doesn't take time to cook. This comes with experience. But if you are trying a different brand and find that it hasn't cooked well, then allow one whistle and immediately switch off. Rest of the process remains the same.
If I forget to switch off before the whistle, I leave the cooker undisturbed for around 10 minutes and empty up the remaining pressure. This way, I ensure that the rice still holds shape.
This process gives well cooked rice.