| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Long grain rice |
| 1 1/2 |
c |
Chicken stock |
| 2 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
ts |
Lemon rind; grated |
INSTRUCTIONS
Combine the rice, chicken stock, lemon juice and salt in a metal bowl which
will fit loosely in the pressure cooker. Cover the bowl tightly with
aluminum foil. Place the water in the pressure cooker. Place the rack in
the pressure cooker. Place the bowl on the rack. Close the cover securely.
Place the pressure regulator on the vent. Cook at 15 POUNDS for 5 minutes
(start timing when the regulator begins rocking). Remove from the heat.
Open the pressure cooker after the pressure has dropped. Let the rice
steam, uncovered, for 5 minutes. Stir in the lemon rind. Serve.
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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