Basic White Rice (Pressure Cooker)

By Venzie

When you use long-grain or basmati, the pressue cooker produces a moist and slightly sticky rice with a pleasant chewiness, similar to the rice you get in Chinese resturants. When you use converted rice, the cooked grains remain separte.

Ingredients

• 1 tablespoon butter or oil
• 1 cup long grian, basmati, or converted white rice
• 1 1/2 cups water
• 1/2 teaspoon salt, or to taste

Details

Adapted from thehealthyhomeeconomist.com

Preparation

Step 1

Heat the oil in a 4-quart or larger cooker over high heat. Add the rice and stir to coat it lightly with the oil. Stir in the salt.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Turn off the heat. Allow the pressure to come down naturally for 7 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow steam to escape.
If the rice is not quite tender, replace the lid and steam in the residual heat for a few more minutes.
Mound the rice on plates.

Altenatively, make timbales: Press hot, cooked rice into a small buttered ramekin or custarp cup and unmold.