| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grains | 3 | servings | |
INGREDIENTS
| 1 | c | Long-grain white rice; extra long-grain |
| 1 1/2 | c | Water; see note 1 |
| 1 | tb | Oil; see note 2 |
| 1/2 | ts | Salt; or to taste |
| Additional flavourings as desired |
INSTRUCTIONS
1. Combine all ingredients in the cooker. Use 1 1/2 to 1 3/4 cups water, stock, or bouillon. Instead of oil, sweet butter, cut into bits, may be used. 2. Turn the heat to high and stir a few times to blend. 3. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 3 minutes. 4. Turn off the heat and let the pressure drop naturally for 7 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape. 5. Taste the rice. If it is not quite done, replace the lid and steam in the residual heat for a few more minutes. When the rice is done, fluff with a fork, adjust seasonings, and serve. Recipe by: Lorna Sass, Cooking under Pressure, p. 201 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 8, 1999, converted by MM_Buster v2.0l.
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