Before you start, make sure you have covered the basics from our blog post Pressure Cooker 101. Here is our first recipe: rice with vegetables in the pressure cooker. If you have questions, post them below in the comment section and we’ll answer them as soon as possible.
For a long time this meal has been our favorite when cooking our own meal in the Land Cruiser. It also is our quickest meal to prepare. Plus, it is super convenient as all ingredients are easy to keep for a longer period of time, which is great when you plan (or end up) rough camping for a couple of days.
Read More: Pressure Cooker 101
The Basics for Cooking Rice with Vegetables in the Pressure Cooker
- Rice (white or parboiled)
- Vegetables, and fruit if you like
- Lentils (or e.g. a can of tuna)
You put everything in the pressure cooker with water and spices. You close the lid and cook the food for 5 minutes as soon as the pressure is on (steam coming from the steam vent), which you can do on low heat (make sure the pan keeps producing steam). Turn the heat off, let it stand for another 5 minutes with the lid on, release pressure and enjoy your meal.
- Cut whatever vegetables you have: tomatoes do very well, as do carrots, potato, sweet potato, etc, or add a small can of corn. Tomatoes really add to the taste of the dish.
- I like to add some fruit as well, e.g. pineapple or raisins, so I cut a pineapple in pieces or let raisins soak in a cup of water.
- Fry an onion, some garlic, maybe some ginger and turmeric in a teaspoon of oil or a bit of water.
- Add rice (we use one cup for the two of us) and fry that too for about 1 minute.
- Add the vegetables, fruit, lentils or tuna.
- Add water (general rule: for 1 cup of rice we add 1,5 cups of water plus for 0,5 cup of lentils we calculate a small cup of water).
Read More: Cooking Soup in the Pressure Cooker
Water – How Much
Remember to adjust the amount of water depending on what and how many fruits or vegetables you’ve used. If you have a lot of water-rich foods (like tomato and pineapple) you need less water. It’s a matter of experimenting a bit.
Rice – Which Type
The reason to use white or parboiled rice is that brown rice needs a longer cooking time (about 8-15 minutes). Cooking this dish with brown rice will cook the vegetables soggy instead of between crunchy and soft. I do cook brown rice at times, but then I prepare the veggies separately. We’ll get to that in future recipes.
Vegetables & Fruits – Options
Like I said, we like to add raisins or pineapple. However, vegetables that get too soggy for this recipe (I find) are green beans, broccoli, and cauliflower.
Herbs & Spices
Coen closes his eyes and takes five little containers from the herbs & spices box and adds those to the dish. So we never know beforehand what the result will be, which keeps it interesting. Having said that, some of our favorites for this dish are curry, coriander (seeds), cumin and 5 spices.
A Note on Oil
You don’t need oil; frying in water works fine. But some rice tends to froth a lot and oil somehow prevents it from doing that so that’s why we use it.
Lentils or Tuna
In our meat-eating days we always had a couple of cans of tuna in stock. Of course, you can use any other kind of canned fish or canned chicken. Nowadays I add lentils.
Read More: Cooking Chestnuts in the Pressure Cooker
The Cooking Equipment Used:
We hope you like it and that your dish turns out just fine. Will you let us know in the comment section below?
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