pressure / rice cooker questions

[Anonymous]

I’ve seen videos on instagram where a person puts rice and water into what looks like a rice cooker (cuckoo was one brand), and then lays raw marinated chicken on tol of the rice and presto 10 or less minutes later the rice and chicken are both cooked (and oresumably the rice has more flavor).

Is this being done in a pressure cooker or in a rice cooker? Does anyone have precise directions to do this, like, gifen the addition of the chicken, do you need to add more water or do you keep the standard recommendation of rice to water?

Thanks.

[Anonymous]

Instant Pot will be good for that.
There are different features on it, so you can use the pressure cooker one.
I would use chicken broth instead of water.

[Anonymous]

It has to be an Instapot. Rice cookers even on the express setting take at least 25 minutes.

[Anonymous]

https://cooking.nytimes.com/recipes/1022255-sesame-salmon-bowls?unlocked_article_code=1.2U4.G4AQ.Goe4yIwujS_z&smid=ck-recipe-iOS-share

I’ve done that technique w salmon for this recipe. Let the rice go for 5 min then add salmon on top. Turned out well. There is no way my rice cooker takes 25 min…more like 15.

[Anonymous]

That’s an instant pot.

But if you want it to taste great, I think the zojirushi rice cooker on the fast setting (still takes like 25-30 minutes) makes much better rice (and much better cooked good).

[Anonymous]

Anonymous wrote:https://cooking.nytimes.com/recipes/1022255-sesame-salmon-bowls?unlocked_article_code=1.2U4.G4AQ.Goe4yIwujS_z&smid=ck-recipe-iOS-share

I’ve done that technique w salmon for this recipe. Let the rice go for 5 min then add salmon on top. Turned out well. There is no way my rice cooker takes 25 min…more like 15.

The fancy rice cookers like zojirushi take longer but the end product tastes better. The setting on the zojirushi that gives the best tasting rice takes like an hour and the fast is still like 30 mins.

[Anonymous]

Anonymous wrote:https://cooking.nytimes.com/recipes/1022255-sesame-salmon-bowls?unlocked_article_code=1.2U4.G4AQ.Goe4yIwujS_z&smid=ck-recipe-iOS-share

I’ve done that technique w salmon for this recipe. Let the rice go for 5 min then add salmon on top. Turned out well. There is no way my rice cooker takes 25 min…more like 15.

You mean you have cooked salmon on top of the rice in your rice cooker? (vs the recipe cooks it in a stovetop pot) This is exactly what I was wondering - thank you! Did you extend the cooking time at all, or just add the salmon to the rice cooker about 10 min before the rice would be done? - OP

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://cooking.nytimes.com/recipes/1022255-sesame-salmon-bowls?unlocked_article_code=1.2U4.G4AQ.Goe4yIwujS_z&smid=ck-recipe-iOS-share

I’ve done that technique w salmon for this recipe. Let the rice go for 5 min then add salmon on top. Turned out well. There is no way my rice cooker takes 25 min…more like 15.

You mean you have cooked salmon on top of the rice in your rice cooker? (vs the recipe cooks it in a stovetop pot) This is exactly what I was wondering - thank you! Did you extend the cooking time at all, or just add the salmon to the rice cooker about 10 min before the rice would be done? - OP

Yep just put the marinated cubed salmon on top of the rice as it cooked. I started the rice and waited about 5 min then dumped salmon. My rice cooker only has one setting (it’s the brand that starts with a Z that I can’t remember how to spell) and it worked out well.