For some strange reason, whenever I cook rice in the pressure cooker, it *always* winds up on the slightly soggy side. No matter how I much vary the water content or the cooking time or anything else. I think it is a jinx.
Anyhoo, while slightly soggy rice is okay with sambhar or rasam or kuzhambu, it is distinctly unusable if one wants to make fried rice or some variety rice.
Thus, I took to making rice on the stove after I found this recipe:
The blog author was not kidding. This recipe does produce the perfect steamed rice - the grains separate yet fluffy and perfectly cooked. Follow the directions exactly (though they seem complicated, once you get the hang of it, it is just as easy as making rice in the pressure cooker) and you will know what I am talking about. Perfect steamed rice, every single time.
I have found that it is not required to have an airtight lid for the rice-cooking vessel - you can even use a plate as a lid and put something on top as a weight.Also, while the recipe calls for long-grain rice, it works fine for medium-grain rice (like sona masoori) as well.
I always make rice this way whenever the texture of the cooked rice plays a big role in the success of the end-dish.