Quick Arborio Short Grained Rice 2 Qt Pressure Cooker Recipes

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EASY ARBORIO RICE



Easy Arborio Rice image

This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

2 tablespoons olive oil
1 small yellow onion, chopped (1 cup)
1 teaspoon coarse salt
2 cups Arborio rice
2 cloves garlic, minced
2 cups chicken broth
1 cup water

Steps:

  • Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
  • Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
  • Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
  • Remove from heat and let stand, covered, 5 minutes before serving.

QUICK ARBORIO (SHORT-GRAINED) RICE - 2-QT. PRESSURE COOKER



Quick Arborio (Short-Grained) Rice - 2-Qt. Pressure Cooker image

Entered for safe-keeping. From Kuhn-Rikon's instruction manual (15 psi cooker). K-R specifies a different cooking time and rice:water ratio for different types of rice. This recipe includes none of the additional seasonings associated with risotto, it simply describes how to cook this type of rice by itself. Note: add rice only after water has come to a rolling boil. This recipe steams the rice on LOW pressure. If making larger amounts, be mindful of the max fill level (for grains: 1/2 full). Per Wikipedia, "the principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality." Don't use any larger cooker pot than you need, or it will take much longer to come up to pressure.

Provided by KateL

Categories     Short Grain Rice

Time 12m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 2

2 cups water
1 cup carnaroli rice or 1 cup other risotto rice, rinsed and drained

Steps:

  • In pressure cooker, pour in water and bring it to a rolling boil.
  • Pour in well-drained rice, stir well. (Note: for grains, do not exceed the 1/2 full marker.).
  • Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (You may want to use a heat diffuser between the heat and your pot to make it easier to maintain LOW pressure. Sometimes I stack a 2nd burner grate on top of one burner grate. If I forget, I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 5 minutes and cook for 5 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
  • Remove lid and serve.

Nutrition Facts : Calories 119.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 26.4, Fiber 0.9, Protein 2.2

BEEF SHORT RIBS-PRESSURE COOKER



Beef Short Ribs-Pressure Cooker image

Make and share this Beef Short Ribs-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 50m

Yield 15 serving(s)

Number Of Ingredients 9

10 lbs short rib of beef, cut into serving pieces
3 teaspoons cooking oil
3 onions, chopped
1 cup celery, chopped
1 green pepper, chopped
2 cups tomatoes, chopped
2 teaspoons salt
1 teaspoon pepper
2 cups water

Steps:

  • Heat canner, add oil and brown ribs.
  • Add remaining ingredients.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 40 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.

Nutrition Facts : Calories 1197.4, Fat 110.6, SaturatedFat 47.8, Cholesterol 229.8, Sodium 466.9, Carbohydrate 3.6, Fiber 0.9, Sugar 1.9, Protein 44.1

QUICK PARBOILED RICE - 2-QT. PRESSURE COOKER



Quick Parboiled Rice - 2-Qt. Pressure Cooker image

Works better than my Aroma rice cooker (no burnt rice), and done in 10 minutes. Following recommended time from Kuhn Rikon, this worked perfectly for me. It will keep my dog happy, as she thinks plain rice with "chicken broth gravy" makes her dry dog food gourmet. It will also serve us anytime we need "cooked rice."

Provided by KateL

Categories     White Rice

Time 13m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 2

1 1/2 cups water
1 cup parboiled rice, rinsed and drained

Steps:

  • In pressure cooker, pour in water and bring it to a rolling boil.
  • Pour in well-drained rice, stir well.
  • Secure lid, and bring to low pressure (8 psi). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 6 minutes and cook for 6 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
  • Remove lid, and serve.

Nutrition Facts : Calories 40.3, Fat 0.1, Sodium 1.8, Carbohydrate 8.9, Fiber 0.1, Protein 0.7

LIGHT "FRIED" DRUMSTICKS - 2-QT. PRESSURE COOKER



Light

Entered for safe-keeping, when cooking for one or two, from Kuhn Rikon "Quick Cuisine" cookbook. Recipe was developed for the Kuhn-Rikon 2-L pressure frypan. DO NOT USE MORE THAN 1/4 cup oil. For a change of pace, lightly rub mustard on chicken before coating with flour or bread crumbs.

Provided by KateL

Categories     Lunch/Snacks

Time 16m

Yield 2-3 serving(s)

Number Of Ingredients 5

1/2 cup flour or 1/2 cup breadcrumbs
salt, to taste
fresh ground black pepper, to taste
4 -6 chicken legs, skin removed
1/4 cup corn oil or 1/4 cup canola oil

Steps:

  • Combine flour or bread crumbs with salt and pepper in a plastic bag.
  • (If desired, lightly coat chicken with mustard or creamy French dressing.) Add chicken and shake until well coated with mixture.
  • In a 2-quart pressure frypan, heat oil over high heat.
  • Add chicken pieces and cook until browned on one side (about 2 minutes). Use a splatter screen or conventional lid to cover chicken while browning.
  • Turn chicken pieces.
  • Secure lid and bring to 1st ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. (Use a heat diffuser if you need one to maintain low pressure.) Cook for 8 minutes.
  • Remove from heat and follow the guidelines for your pressure cooker for semi-quick release. Kuhn Rikon recommends Touch Release (using a wooden spoon to depress the pressure valve) or the Automatic Release Method (for Duromatic Top cookers, in which the valve cap is lifted slightly and rotated 75 degrees until it engages for the first time for normal automatic pressure reduction).
  • Place chicken on paper towels to absorb extra oil.
  • Wash the gasket and lid immediately with soap and hot water.

Nutrition Facts : Calories 979.2, Fat 68, SaturatedFat 15, Cholesterol 277.2, Sodium 264.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 63.9

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