INSTANT POT RICE | KITCHN
Here's how to cook any kind of rice in your Instant Pot with manual pressure.
Provided by Meghan Splawn
Categories Side dish
Total Time 2220S
Prep Time 420S
Cook Time 1800S
Yield 4
Number Of Ingredients 12
Steps:
- Rinse the rice. Measure the rice into a fine-mesh strainer and rinse under cool running water for about a minute or until the water runs clear.
- Combine the rice, water, salt, and butter in the Instant Pot. Dump the rice into an Instant Pot or electric pressure cooker. Note that the water amounts are different depending on the rice you’re using! Add the water and salt to the rice and stir to combine. Toss the butter in, and don’t worry if it floats.
- Pressure cook the rice on high. Lock the lid in place and set to cook under HIGH pressure for the following times: White rice: 5 minutes Brown rice: 10 minutesWild rice: 15 minutes The Instant Pot will take 8 to 10 minutes to come up to pressure.
- Let the pressure naturally release for 10 minutes. When the cook time is up, let the pressure naturally release for 10 minutes.
- Release any remaining pressure, fluff, and serve. Quick release any remaining pressure release. Uncover, fluff the rice with a fork, and serve immediately.
Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.0 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 6.6 g, FatContent 3.5 g, Calories 363 cal, SodiumContent 244.9 mg, FiberContent 1.2 g, CholesterolContent 0 mg
SLOW-COOKER CREAMY CAULIFLOWER SOUP RECIPE: HOW …
I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
Nutrition Facts : Calories 80 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic exchanges 1 vegetable
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SLOW-COOKER CREAMY CAULIFLOWER SOUP RECIPE: HOW …
From tasteofhome.com
Reviews 3
Total Time 06 hours 20 minutes
Category Lunch
Calories 80 calories per serving
- Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
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- If you end up with rice that’s a little undercooked or overcooked, or just have some left over from a batch that’s turned out well, you can always turn it into something else. Portion and freeze it, reheating it a minute at a time in the microwave. Or keep it in the fridge to be used as quickly possible (in less than three days). But definitely use it: Leftover rice is a gift. There are so many uses for leftover rice, which can work as both a side and main: Toss it with fresh herbs and drizzle it with yogurt sauce. Sauté it with Spam and kimchi to make fried rice, or shape it into patties and pancakes to crisp in a hot pan. Season leftover rice with spicy pork to make boudin balls, or simmer it in broth with mushrooms and nori to make a comforting soup. Here are a few more ways to give your rice a second life. Make a Thai-style rice salad (above) by spreading 2 cups of cooked rice on a plate and chilling it overnight. The next day, use your hands to coat the grains with 1 tablespoon red curry paste and 2 tablespoons rice flour. Pan-fry rice in batches until golden and crisp, then season with fish sauce and lime juice, and toss with Thai fermented pork sausage, sliced chiles, shallots, ginger, chopped peanuts and cilantro. Cook congee by adding about 4 cups stock to 1 cup cooked rice, and simmering it gently until the mixture is thick and the grains are falling apart, somewhere between soup and porridge. Adjust the texture with more stock, and season with soy sauce. Ladle into bowls with chopped scallions, a drizzle of sesame oil and crunchy fixings, such as fried onions or crushed cashew nuts. Or, try fried rice. Separate cold clumps of leftover rice with your hands and sauté it in a large, hot pan coated with canola oil. Remove from pan and sauté a few chopped vegetables, such as onion, carrots and peas until tender. Add back the rice and scramble an egg or two right into the pan. Season with soy sauce and sesame oil, and toss with chopped scallions.
PEAR PRESERVES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.7
Total Time 02 hours 10 minutes
Calories 79 calories per serving
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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