I had to do a far and long search on the world wide web to arrive at these nifty surefire steps to get perfectly cooked matta rice every time, when using an Instapot (IP).
1. matta rice - washed & soaked for at least 30 min and drained. use a 250ml cup.
1.5 to 2 cups if using 3Qt IP
3.5 to 4 cups if using 8Qt IP
2. Fill the IP container with water up to the 1/2 mark and turn saute on to warm up the water.
3. Add the rice and then add enough water till the level is just below the Max mark.
4. Close lid and set vent to seal mode
5. Pressure cook on high for 12 min. Make sure 'keep warm' is selected.
6. Once cooking is done, wait until keep warm timer climbs up to 10-15 min
7. Wait until all pressure is released naturally or keep the IP under sink faucet and direct a gentle thin stream of cold water to accelerate the process
8. Open, drain and enjoy delicious matta rice cooked to perfection!
I've noticed that rice drained this way, stays hot enough serve for quite a long time even if left as-is in the strainer.
No comments:
Post a Comment