Casserole steamed rice(pressure cooked)

 
                  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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