A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.

CATEGORY	CUISINE	TAG	YIELD
Grains		Grains, Tried	4	Servings

INGREDIENTS

1	tb	Oil
1	c	Brown rice; short or long-grain
1 3/4	c	Boiling water
		Flavouring options
1/2	ts	Salt; or to taste

INSTRUCTIONS

1. Pick over, rinse, and drain the rice. Heat the oil in the pressure
cooker. Saute the rice until lightly browned, stirring frequently, about
1-2 minutes. [This avoids foaming and reduces the possibility of rice
sticking to the bottom of the cooker.]
2. Turn off the heat and stir in the boiling water (watch for oil
sputtering), flavouring options, and salt if using.
3. Lock the lid in place and over high heat bring to high pressure. Adjust
heat to maintain high pressure and cook for 15 minutes. Turn off the heat
and let the pressure drop naturally while the rice steams in the residual
heat for 10 minutes. Reduce any remaining pressure with a quick-release
method. Remove the lid, tilting it away from you to allow any excess steam
to escape.
4. If the rice is not sufficiently cooked, stir in a few tablespoons of
boiling water if the mixture seems dry, and replace the lid. Simmer over
very low heat for another minute or two, or until done. Fluff with a fork
and serve immediately.
Recipe by: Lorna Sass, Cooking under Pressure, p. 204-205 Recipe by Cathy
Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 4, 1998

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