Thanks. I'll add butter at the end once cooked.I'm assuming that you are making long grain white rice. When pressuring rice, (2 cups water & 1 cup rice) you should only double the recipe (4 cups water & 2 cups rice). When the pressure cooker regulator sounds off two whistles stop the power. Let the pot cool until the pressure stops. Stir the rice around and add the butter.
Adding butter at the end won't be that good imo. I'm not sure how people cook it in pressure cooker. If I add ghee/butter along with water+rice+butter at first before heating, I think that'd be not great and require tons of ghee.Welcome to the forum!
I've seen recipes calling for adding the ghee, or other butter, after opening from the cooking (seems to hold the flavor better this way), while there have been others in which the rice was sautéed in the ghee briefly, before the liquid was added. One thing that seemed best, with rice and other grains, when pressure cooking, is to use the lower pressure (if your cooker has that feature), but for longer, to prevent the grains from "exploding", so to speak.
but I cook really good with 1:1 ratio of water:rice. It'd be too "soft" if I add 2x water. I'm using Indian rice for your information. Not sure if that's basmati, but it's commonly used rice here.Hope noted that the ratio is 2 water - 1 rice? If I may suggest, use ghee only after cooking. If that works for you then stay with that method. After you know how to do the rice without the ghee then next time try it with the ghee.
Think that is the only way you will know what is best way for you.
So, if you are happy to try...I only know how to cook in pressure cooker.
You cook it long enough for the grains to change color. The rice grains absorb the fat and kind of become translucent? You'll know it when you see it. You have to stir it pretty often, not constantly, but close.It depends on rice and the way you're going to cook it guys water:rice ratio. the new rice we got now has recommened rice:water=1:1.5 and asked to cook in mild flame. Thank you for pilaf though. I'm going to enjoy it whenever I'm alone at home. How much frying is necessary in pilaf though? Any idea? For how long?