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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