➤ by Oma Gerhild Fulson
Cooking rice in a pressure cooker was one of the first foods I tried after I purchased my Instant Pot pressure cooker. I was totally amazed how easy it was to make.
It really was "set it and forget it" and, it was absolutely PERFECT. Not mushy. Not gooey. Perfectly separate grains. Just take a look at the photo above.
I've always made rice by boiling and steaming it. It's the way I learned decades ago (from the Galloping Gourmet) and the only way I've made it since.
Now, though, it's only going to be pressure cooked ... so much easier and quicker and ... dare I say it ... perfect!
After using my new pressure cooker for the first time, I really wonder why it took me so long to take the plunge to buy a new electric one.
Decades ago, I had a huge pressure cooker that I used for canning. I never cooked in it. Well, let me correct myself.
After I made a mess of the ceiling, I never cooked in it again. Instead, it became a really good container (minus the lid) for my hubby to use in the garage.
I'm so glad my Facebook fans convinced me that the new, modern electric pressure cookers were not like the old ones.
Want to make this absolutely wunderbar meat and gravy to go along with the rice?
Above, I served the rice with Flatladen, my alternative to Rouladen. Check it out here! I'll be practicing with the Flatladen and Rouladen in the Instant Pot ... keep watching for those recipe conversions.
The usual ratio for rice to water is 1 to 1. Personally, I found that using 1 part rice to 1.25 parts water turned out perfect rice. Want more or less rice? Just use the same ratio. The timing stays the same.
Finger-lickin' good oven fried chicken pieces, easy and economical, perfect for family night dinners, for company, and even Oktoberfest! It’s Brathendl, Oma-style!
My best pound cake recipe (Sandkuchen) is this one. My Oma made it, my Mutti made it, and now I make it! It's so quick and easy to make and tastes SO good!
Make the BEST Bavarian braised cabbage recipe that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.
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