Gotta use low, that high-pressure renvitonment ruins the fluffiness in my experience. It’s acceptable when the flavor addition is sufficient though, like a marinated pork loin slow cooked with rice is fantastic even if the rice is paste practically.
Mine always seems turn turn out fine on high 6min with 10min natural release but now you have me wondering if I just haven’t had good rice haha. How long do you do it on low?
I think it’s 8 mins on low with fast release but my notes are at home so I can’t verify that. I also prefer to toast my rive first in butter, that has a substantial bearing here.
Gotta use low, that high-pressure renvitonment ruins the fluffiness in my experience. It’s acceptable when the flavor addition is sufficient though, like a marinated pork loin slow cooked with rice is fantastic even if the rice is paste practically.
Mine always seems turn turn out fine on high 6min with 10min natural release but now you have me wondering if I just haven’t had good rice haha. How long do you do it on low?
I think it’s 8 mins on low with fast release but my notes are at home so I can’t verify that. I also prefer to toast my rive first in butter, that has a substantial bearing here.