Pressure cooker arborio rice and beef short rib

Posted by Gary

Dear Reader,

I’m punching out a quickie for you.

I had a near-perfect day today. The church service was excellent, and I had a good chat with my youngest brother, who lives interstate. I completed a talk to honour a friend and recorded it since I won’t be able to attend the function held in his honour. I chatted with my girlfriend a couple of times, and I had a great Group FaceTime catch up with my daughters.

After what I think was a reasonably nutritious lunch, I decided on something a little indulgent for dinner. Well, it was pretty amazing.

Sunday lunch was drumhead cabbage soup with red chilli, coriander, red onion, vegetable stock, soy sauce, MSG, and Sriracha sauce.

Ingredients

  • Arborio rice
  • Beef short rib fingers
  • Master stock
  • MSG
  • Red onion
  • Red chillies
  • Coriander
  • Lime

Instructions

  1. Add a cup of arborio rice to the pressure cooker vessel.
  2. Pour in a cup of master stock created and nurtured from the liquor of many previous dishes knowing this is its final resting place because the rice will absorb it all.
  3. Sprinkle in a good whack of MSG. A good whack is equivalent to a generous pinch. A good whack is not as much as a good smack.
  4. Sit the beef short rib fingers atop the rice.
  5. Seal the lid and turn on the pressure cooker.
  6. Set the pressure cooker to 1 hour.
  7. After the internal pressure has equilibrated to atmospheric pressure, remove the lid and gently lift the ribs. Gently wiggle the bone and gently pull on it to get it to come out of its meat tunnel.
  8. Scoop out the glutinous rice and put it into a bowl. If you’ve done this correctly, the rice will stick a little to the cooker’s base, and when you lift it off, there will be some lovely caramelised bits that add to the richness of the flavour with some texture. You’ll note that the rice has absorbed all the stock. It will be brown, gooey, and sticky, and it will have a magnificent rich fragrance.
  9. Set some of the rice in a bowl and add slices of the rib meat.
  10. Garnish with cut red onion, red chillies, and coriander leaves.
  11. Add some spicy kick with a good spurt of Sriracha sauce.
  12. Add some acid with a squeeze or two of lime juice.
  13. Give thanks to the Lord.
  14. Eat with chopsticks and a spoon.
Pressure cooker arborio rice and beef short rib enhanced with MSG, red onion, red chillies, and coriander

8 Responses

  2. A day spent with people you love is always a perfect day. This is a delightful dish and a great way to cook beef ribs. Totally delicious. It is interesting how you incorporate MSG into dishes, I always felt that MSG made my heart beat faster so have avoided it but using just a pinch sounds plausible, it may be worth trying again. Have a lovely week Gary.

    Reply

    1. Thanks, Merryn. I know that MSG developed a bad reputation some years ago. I think the evidence is that most of the reporting was erroneous. That said if after you’ve tried it and you have a reaction, it’s probably not worth trying again. For me, MSG enhances various flavours, especially saltiness and umami.

      Reply

Hi there, leave a comment if you want.

This site uses Akismet to reduce spam. Learn how your comment data is processed.