Steamed Rice Perfection: Using a 1-Person Pressure Cooker
Steamed Rice Perfection: Using a 1-Person Pressure Cooker
Review and Guide to Cooking Rice with a 1-Person Pressure Cooker
For a two-person household, cooking small portions of rice from scratch can sometimes feel like a hassle. Many opt to cook larger batches in an electric pressure cooker, portion them, and freeze for later. However, the unparalleled taste of freshly steamed rice is a different experience. After trying a perfectly cooked ‘hot pot’ rice served individually in a 1-person pressure cooker at a restaurant, I was captivated by its sticky, sweet, and distinctively separate grains. Inspired, I purchased a 1-person pressure cooker, believing it would be suitable for our two-person family. It even comes with a wooden base, making it convenient to serve hot rice directly from the cooker. Although labeled ‘1-person,’ the portion is generous enough for two people with leftovers. The scorched rice at the bottom, known as ‘nurungji,’ can be boiled with water to create a delightful, comforting broth. Having this cooker means I can enjoy perfectly cooked, fresh rice anytime with just pre-soaked rice, which I find incredibly convenient.
Ingredients- 400ml Rice (approx. 2 cups)
- 150ml Water (approx. 3/4 cup)
Cooking Instructions
Step 1
Start by rinsing 400ml of rice under cold running water until the water runs clear. Let the rinsed rice soak in clean water for 30 to 40 minutes. Once soaked, transfer the rice and 150ml of water into your 1-person pressure cooker and close the lid. Place the cooker over high heat to begin cooking. When the pressure cooker’s weight valve starts to whistle or steam, reduce the heat to low and continue cooking for another 3 minutes. After these 3 minutes, turn off the heat completely. Allow the rice to steam for 15 to 20 minutes, using the residual heat within the cooker. This method ensures each grain of rice is perfectly cooked, fluffy, and wonderfully chewy.
Step 2
If you enjoy crispy, savory scorched rice (nurungji), you can extend the cooking time slightly after the initial boiling phase. Before turning off the heat completely, let the rice at the bottom of the pot brown further, being careful not to burn it. Aim for a golden-brown color for delicious nurungji.
Step 3
Once the steaming time is complete, carefully open the pressure cooker lid, being mindful of the hot steam. Use a rice paddle to gently fluff the rice. This helps to separate the grains and prevents them from clumping, resulting in a perfectly textured rice. Serve the hot rice into bowls. Placing the cooker on its wooden base while serving adds stability and a touch of elegance.
Step 4
If you have any leftover nurungji from cooking the rice, you can make a delightful soup or porridge. Pour boiling water over the nurungji in a separate pot and simmer gently over low heat. This will create a comforting and flavorful nurungji soup, perfect as a light meal or a satisfying end to your dining experience.
