SUGGESTED COOKING TIMES
(Continued)
24
7. Use a ladle to transfer grains to a colander to drain. Bounce
colander up and down a few times to release excess liquid. For
drier, fluffier grains, transfer grains to a bowl and cover tightly
with plastic wrap. Set aside for 10 minutes, then fluff.
Rice / Grains
APPROXIMATE COOKING TIMES*
STEAM FUNCTION
RICE/GRAINS
Cooking Time
Water**
Yield
Cooked
Rice, Basmati, 1 cup dry
25 to 28 min.
2-1/4 cups
3 cups
Rice, white, converted
or long grain,
1 cup dry
25 to 28 min.
2-1/4 cups
3 cups
Rice, white, arborio
or short grain
1 cup dry
17 to 20 min.
2-3/4 cups
3 cups
Rice, brown, 1 cup dry
30 to 35 min.
2-1/2 cups
2-1/4 cups
Rice, wild, 1 cup dry
55 to 60 min.
3-1/2 cups
2-1/4 cups
*Actual cooking times may vary depending on how old the grain is.
**Add one tablespoon of vegetable oil to reduce excess foaming.
FRUIT
The Pressure Cooker is good for stewing dried fruits or making quick
compotes. You can also make a variety of recipes using fresh fruit,
including whole, stuffed fresh apples, or wine-poached pears.
DRIED FRUIT
• Consult Chart following and use minimum timing for moist dried fruit
and maximum timing if fruit is leathery and dry.
• You can mix fruits that have different cooking times if you don't mind
that quicker-cooking fruits will become very soft.
• You can combine dried and fresh fruit in a compote, but keep in mind
that the fresh fruit is likely to "melt down" into a sauce.
• If you wish, add a few tablespoons of fruit liquor before or
after cooking.
• Do not cook dates under pressure as they dissolve into mush.
• Do not fill Pressure Cooker more than half full.
23
RICE/GRAINS
Whole grains cook so quickly in the Pressure Cooker that they can
become a regular part of your diet. Here are a few things to keep in mind:
• Timing varies from one batch of grains to the next, depending upon age
and storage conditions. So it is wise to do the majority of cooking
under pressure and then do any additional cooking, if needed, on the
STEAM setting. Remember that whole grains such as wheat berries and
brown rice always remain a bit chewy, even when thoroughly cooked.
• Grains that have the same cooking time may be cooked together.
• Leftover grains may be frozen in convenient portion sizes. Defrost them
in the microwave.
PRECAUTIONS WHEN COOKING GRAINS
• When cooking grains alone (rather than in a soup or stew), never fill
Pressure Cooker more than one-third full.
•
TO CONTROL FOAMING AS GRAINS COOK, ALWAYS ADD 1 TABLESPOON
OF OIL PER CUP OF DRIED GRAINS TO THE COOKING LIQUID.
• Do not cook more than 2 cups of dried grains at a time.
• Clean the Pressure Regulator Knob, Steam Release Valve, Safety
Valves and Rubber Gasket thoroughly after cooking grains.
BASIC RECIPE FOR RICE/GRAINS
This recipe calls for cooking grains in a fair amount of water, then draining
off the excess. This approach accommodates the fact that no two
batches of grains absorb the same amount of liquid. This recipe calls for
2 cups of dry grain which yields about 4-1/2 cups cooked. You may cut
this recipe in half, if you wish, but
DO NOT COOK MORE THAN THIS AMOUNT.
2 cups grains
6-1/2 cups water
2 tablespoons taste-free oil, such as canola
1/2 teaspoon salt (optional)
1. Place grains, water, oil, and salt (if using) in the Removable
Cooking Pot.
2. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide
Safety Lock to LOCK position. Turn Pressure Regulator Knob
to PRESSURE.
3. Set PRESSURE MODE for HIGH and cook time according to type
of grain (see Chart on following page). Press the START/STOP
Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
5. Quickly release pressure by pressing QUICK STEAM RELEASE
Button in short bursts. If liquid spurts from the regulator vent,
wait a few seconds before continuing to release pressure.
6. If grains are not sufficiently tender, add a bit more water if mixture
seems dry, and steam until done.
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