Instructions

1. Place a small wire cooling rack in the bottom of the pressure cooker and set the pressure cooker on the stove. Select a rack that is small enough to fit inside the pan, but large enough to support the stainless steel bowl.

2. Pour 1 part short grain rice into the stainless steel bowl and add 1 1/2 parts water to the rice. Cover the bowl tightly with a sheet of aluminum foil and place the bowl inside the pressure cooker.

3. Set the lid on top of the pressure cooker and lock the lid into place. Turn the burner on to medium heat, allowing the pressure cooker to build to 15 PSI. Once the pressure cooker hits 15 PSI, turn the heat down as far as possible to maintain the pressure without burning the rice.

4. Cook the rice at 15 PSI for five minutes and remove the pressure cooker from the heat. Let the pan cool for five minutes before removing the lid. If the pan is still pressurized after the five-minute mark, manually release the steam according to the instructions for your pressure cooker.

5. Remove the bowl from the pan and pull off the aluminum foil gently. If the bowl is still hot to the touch, use a pair of oven mitts to prevent steam burns as you lift the foil. Fluff the rice with a fork to separate the grains prior to serving.