Alot of Water for rinsing rice.
2 litres of Water for soaking
2 cups of Water for cooking.
4 cups Basmatti Rice
100 cups of Instant Pot
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Here's how you make basic rice that can then be conveniently used in many, MANY recipes, making preparation a breeze:
Alot of Water for rinsing rice.
2 litres of Water for soaking
2 cups of Water for cooking.
4 cups Basmatti Rice
100 cups of Instant Pot
#1 Rinse your rice a couple tims to just clean it. Unless you're one of those people who don't rinse their rice, and in that case I just, I have nothing to say to you.
#2 Cover rice with water and let soak for an hour or so.
#1 Drain water from rice and put rice in your instant pot.
Pour half the measurement of dry rice of water over it. I deserve a nobel prize for that sentence. Basically, 1:2, water:rice ratio -use half a cup of water for every one cup dry rice.
For instance, if you're cooking four cups of rice (measured before soaking), only use 2 cups water to cook it.
You want the water to not cover the rice. Just barely come up almost to the level of the rice.
#2 Cook on high pressure (sealed/not venting) for 5 minutes.
Once it has cooked and depressurized, remove the lid and 'break up' the rice with a spoon. It will be cooked into a clump and is best to flake it apart while it's hot.
Over the next hour or so, continue to toss it occasionally and crumble any clumps with your hands.
The rice will seem kind of dry, but this is good. When you use the rice in recipes, you will add more water to it and you want it to have room for absorption.
After it's cooled, put it in containers in the refrigerator or freezer to use whenever!
Always soak beans (not dal) for atleast 12 hours before cooking them. Soaking beans helps them lose that bitter-legume taste and makes them easier to digest. It also helps them cook faster and more evenly.
All around, soaking your beans before cooking them is a good idea.
Cook-time does not affect the bean or dal texture as much as how much water you cook them in. For beans, instead of using water:beans ratio, I have found that it works better to measure/guge the water level. What do I mean by this?
You put your beans in the pot to cook, and then you pour enough water to cover them. "Water level" is how deep the water is over the beans. (Stick your finger in the water until you touch the beans. How deep is it?)
More water makes your beans cook more firm and stay intact.
Similarily, LESS water will cook your beans softer and make them fall apart more easily.
Typically 2-3 centimeters of water above the beans is perfect. Just adjust it depending on what you prefer.
Soak for 12-24 hours
Cover with 1.5-2cm water. (water level comes two centimeters over the beans)
Pinto beans are pretty forgiving, but I have found that this water level and cook time work best all-around. Whether you plan to use your beans whole, or mash them, this will do the trick.
Manually set instant pot to: 22 min, high pressure.
Soak for 12-18 hours
Cover with 3cm water. (water level comes four centimeters over the beans)
Black beans tend to cook fast and fall apart while cooking very easily. To combat this, use more water when you cook them so that they stay intact.
Manually set instant pot to: 12 min, high pressure.
Soak for 18-24 hours
Cover with 1-2cm water. (water level comes two centimeters over the beans)
Less water makes the beans softer. Kala chana is a super hard bean and can still be pretty tough after it's cooked. Increasing the cook-time doesn't really help, instead, DECREASE the water level to make your kala chana become softer.
Manually set instant pot to: 90 min, high pressure.
Soak for 18-24 hours
Cover with 3cm water. (water level comes three centimeters over the beans)
More water helps the beans stay intact instead of falling apart and becoming a mush. With chickpeas, you can change the cook time qute a bit and as long as you have the correct water level, they will still turn out good.
Manually set instant pot to: 30 min, high pressure.
Soak for 30 Minutes
2:1 ratio water:dry-dal (two cups water for every one cup measured dry dal)
Less water makes the dal fully cook and fall apart to become a mush. This make is so that you can easily whisk it smooth for a creamy-smooth pot of dal without clumps. Longer cooking time won't necessarily achieve this. The water ratio is more influential to the dal texture than the cook-time.
Manually set instant pot to: 30 min, high pressure.
Soak for 30 Minutes
3:1 ratio water:dry-dal (three cups water for every one cup measured dry dal)
again, more water helps the dal stay intact instead of becoming a mush (you don't want chana dal to become a mush). In the case of chana dal, less cooking time could also achieve this, however, the water ratio is more influential to the dal texture than the cook-time.
Manually set instant pot to: 15 min, high pressure.