Why Rice Cooked in a Pressure Cooker Often Turns Sticky: Chef Prateek Reveals the Restaurant-Style Secret

Many households complain that rice cooked in a pressure cooker either turns soggy or sticks to the bottom, failing to achieve the fluffy, aromatic texture commonly found in restaurants. Addressing this everyday kitchen problem, Chef Prateek has shared a simple yet precise method to prepare perfectly separated, fragrant Jeera Rice at home.

According to the chef, the primary reason rice becomes sticky is excess starch and improper cooking techniques. Cooking rice without soaking it and using an incorrect water ratio are among the most common mistakes.

The Science Behind Sticky Rice

Rice contains natural starch, which causes grains to clump together during cooking. If the rice is not washed properly, this surface starch remains, leading to a sticky texture. Chef Prateek emphasizes that washing rice two to three times before cooking is essential to remove this excess starch.

Importance of Soaking

After washing, rice should not be cooked immediately. Soaking the grains in water for at least 15 minutes allows them to absorb moisture evenly. This step helps the rice elongate fully during cooking, resulting in a softer texture and well-separated grains.

The Secret Ingredient: Ghee

To recreate restaurant-style flavor, Chef Prateek recommends using desi ghee instead of oil. Heating ghee in the pressure cooker and adding cumin seeds enhances aroma and taste. Ghee coats each grain lightly, preventing them from sticking together while adding richness to the dish.

Getting the Water Ratio Right

One of the most frequent errors is adding too much or too little water. The chef suggests a simple rule: the water level should be just equal to the level of rice. Excess water makes rice mushy, while insufficient water leaves it undercooked and hard.

Cooking Technique Matters

After adding rice and water, the pressure cooker should be closed and cooked on high flame until two whistles are heard. High heat builds pressure quickly, ensuring the rice grains do not break. Once two whistles are complete, the flame should be turned off, allowing the pressure to release naturally. Opening the lid too early can cause grains to break or remain undercooked.

The Final Result

By following these steps—proper washing, soaking, using ghee, accurate water measurement, and allowing natural pressure release—home cooks can enjoy fluffy, aromatic, restaurant-style rice straight from a pressure cooker.