Casserole Steamed Rice(Pressure Cooked)

* Exported from MasterCook *

Casserole Steamed Rice (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup extra long-grain white rice
1 1/2 cups water
1/2 teaspoon salt -- or to taste
1 tablespoon butter, cut into bits -- optional

yields 3 cups cooked rice

Set the rack in the bottom of the cooker and pour in 2 cups of water. Cut a pi
ece of aluminum foil 1 foot wide by 2 feet long and fold it twice lengthwise to
create a long strip about 3 inches wide for lowering the bowl into the cooker.

Combine the rice, water, and salt in a 4- or 5-cup heatproof bowl. Center the
bowl on the strip and lower it into the cooker. Loosely fold the ends of the f
oil strip over the top of the bowl. Lock the lid in place and over high heat b
ring to high pressure. Adjust the heat to maintain high pressure and cook for
5 minutes. Let the pressure drop naturally, abo9ut 7-10 minutes. Remove the l
id, tilting it away from you to allow any excess steam to escape. Stir in the
optional butter with a fork at the same time as you are fluffing up the rice.

Author's note: A handy way to prepare a small quantity of rice is in a heatpro
of 4- or 5-cup bowl. I use a 5-cup souffle dish, which I bring right to the ta
ble. Before cooking, add any spices and herbs you like. After cooking, it's n
ice to garnish the rice with toasted pine nuts or sunflower seeds.

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