*  Exported from  MasterCook  *

                 Casserole Steamed Rice (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 3    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Extra long-grain white rice
   1 1/2  c             Water
     1/2  ts            Salt -- or to taste
   1      tb            Butter -- cut into bits
                        - (optional)

Set the rack in the bottom of the cooker and pour in 2 cups of water.
Cut a piece of aluminum foil 1x2' and fold it twice lengthwise to
create a long strip about 3" 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 foil strip over the top of the bowl. Lock the
lid in place and over high heat bring to high pressure. Adjust the
heat to maintain high pressure and cook for 5 minutes. Let the
pressure drop naturally, about 7 to 10 minutes. Remove the lid,
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.

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

Yield: 3 Cups


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