Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 3 Cups Cooked Rice:
1 c Extra long-grain white rice
1 1/2 c Liquid -- up to 1-3/4 c
1/2 ts Salt (optional)
1 tb Oil or butter
For 4 To 4-1/2 Cups Cooked Rice:
1 1/2 c Long-grain white rice
2 1/4 c Liquid -- up to 2-1/2 c
3/4 ts Salt (optional)
1 tb Oil or butter
For 5-1/2 To 6 Cups Cooked Rice:
2 c Long grain white rice
3 c Liquid -- up to 3-1/4 c
1 ts Salt (optional)
2 tb Oil or butter
For 7-1/2 To 8 Cups Cooked Rice:
3 c Long grain white rice
4 1/4 c Liquid -- up to 4-1/2 c
1 1/2 ts Salt (optional)
2 1/2 tb Oil or butter
Do not cook more than 3 cups of dry white rice in a 6 qt cooker.
Combine the ingredients in the cooker. Turn the heat to high and stir
a few times to blend. 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 and 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, adjust seasonings, and serve.
Author's Note:
For cookers requiring a 2-cup liquid minimum to come up to pressure,
you must multiply this recipe by 1-1/2 or 2.
