Fragrant coconut rice(pressure cooked)

 
                  Fragrant Coconut Rice (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter or oil
    1      cup           raw extra long-grain white rice
      1/2  cup           unsweetened flaked coconut (or grated)
    2 1/4  cups          water
      1/4  cup           currants
      1/2  teaspoon      ground cinnamon
    1      teaspoon      anise seed
      1/8  teaspoon      ground cloves
      3/4  teaspoon      salt -- or to taste
 
 serves 4
 
 Author's note:  Try this aromatic rice with any of the lamb stews, particularly
  the curry and tangine.  The complex flavors belie the ease of preparation.
 
 Heat the butter in the cooker.  Stir in the rice, coating well with the fat.  A
 dd the coconut, water, currants, spices, and salt.  Lock the lid in place and o
 ver high heat bring to high pressure.  Adjust the heat to maintain high pressur
 e and cook for 3 minutes.  Turn off the heat and let the pressure drop naturall
 y for 7 minutes.  Quick release any remaining pressure.  Remove the lid, tiltin
 g 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 resi
 dual heat for a few more minutes.  When the rice is done, fluff with a fork, ta
 king care to distribute the spices.  Adjust seasonings and serve.
 
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