AEG precision EPC 6000 Owner's Handbook Manual page 14

Rice and grains cook best in a large amounts of water, with the excess water drained when
cooking and pressure release are completed. In most cases, cooking is done using High
Pressure, followed by a combination of Natural and Quick Pressure Release. If further
cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly
undercooked if they are to be added to soups or casseroles. Oil or butter must be added
to prevent foaming.
A general formula to follow: unless you are preparing a specific recipe or the chart below
indicates otherwise, cook 2 cups of rice or grain in 6
of butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.
Rice/Grain
Arborio/Risotto (1 cup
Arborio + 3 cups liquid/water)
Brown rice
Wild rice
Quinoa (1 cup Quinoa +
2 cups liquid/water)
The exception is white rice, which is cooked differently from speciality rice and grains. Use
specific directions for cooking white rice.
White rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and
slightly stickier than rice cooked on a stove top, it will be more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste.
White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.
Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.
Rice amount
1 cup
1 cups
1
/
2
2 cups
3 cups
4 cups
RICE and GRAINS
Cooking Time/Pressure/Pressure Release Method
Sauté rice in butter/oil until opaque. Add liquid. High
Pressure for 6 minutes, followed by Quick Pressure
Release.
High Pressure for 10 minutes. Natural Pressure Release
for 10 minutes, Followed by Quick Pressure Release
High Pressure for 20 minutes. Natural Pressure for 10
minutes, followed by Quick Pressure Release
High Pressure for 2 minutes. Natural Pressure Release
for 10 minutes, followed by Quick Pressure Release
Liquid Butter or Oil
1 cups 1 tablespoon
1
/
2
2 cups 1 tablespoon
1
/
4
3 cups 2 tablespoons
4 cups 2 tablespoons
1
/
4
5 cups 2 tablespoons
cups liquid with 1 to 2 tablespoons
1
/
2
5
Yield (when fluffed)
3 cups
4 to 4 cups
1
/
2
5 to 6 cups
1
/
2
7 to 8 cups
1
/
2
11 to 12 cups