Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 4 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter or oil
1 c Dry extra long-grain white rice
1/2 c Unsweetened flaked coconut or
- grated
2 1/4 c Water
1/4 c Currants
1/2 ts Ground cinnamon
1 ts Anise seed
1/8 ts Ground cloves
3/4 ts Salt -- or to taste
Try this aromatic rice with any of the lamb stews, particularly the
curry and tangine. The complex flavors belie the ease of preparation.
Heat the butter in the cooker. Stir in the rice, coating well with
the fat. Add the coconut, water, currants, spices, and salt. 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. 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.
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, taking care to distribute the spices. Adjust
seasonings and serve.
