The stovetop white rice recipe that was previously posted is called “Eva Longoria’s White Rice” - and it’s a wonderful, wonderful recipe.  And because I love it so - adapting it to the pressure cooker was a joy!

I’ve talked before how much I love to make large batches of rice and freeze them.  And if you scoot on over to the “Leftover Makeovers” page - you’ll start to see how I re-purpose rice from just a standard side dish into something special!

I adapted a recipe by Lorna Sass called “Basic White Rice” and it’s in her book called “Pressure Perfect” - this is my other go-to book on pressure cooking.

Plus included below are Sass’s tips for freezing, thawing and serving!

Here’s the recipe:

  1. -1 tablespoon oil or butter

  2. -1 cup long-grain, basmati or converted white rice

  3. -1 1/2 cups water

  4. -1/2 teaspoon salt, or to taste


Heat the oil or butter in a 4-quart or larger pressure cooker.  Add the rice and stir to coat it lightly.  *I use some garlic, etc., as I do in Eva Longoria’s White Rice (here).

Stir in the water and salt.  *Sometimes I add a little chicken base.

Lock the lid in place.  Over high heat, bring to high pressure.  Reduce the heat just enough to maintain high pressure and cook for 3 minutes.  Turn off the heat.

Allow the pressure to come down naturally for 7 minutes.  Quick release any remaining pressure.  Remove the lid, tilting it away from you to allow steam to escape.

If the rice is not quite tender, replace the lid and steam in the residual heat for a few more minutes.

Freeze extra in a zipper-lock bag for 3 months.  Defrosted in the microwave they taste just about as good as a freshly made batch - plus are excellent for dishes such as fried rice!

Since the grains will freeze in a “block” - you can bang the frozen mass against the counter to loosen up the amount you need and set the grains in a strainer to remove any ice crystals.  * Or freeze in portioned out sizes.  Stir frozen grains directly into soups and stews and simmer until they are defrosted - only a minute or two.

If serving the grains on their own, place them in a bowl, drape a paper towel over the top, and microwave on high, stirring once or twice.  You can also steam the grains in a little water in a covered saucepan.  Use the same technique to rehydrate grains that have dried out in the refrigerator.