Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Water |
2 tablespoons | Butter |
1 teaspoon | Salt |
2 cups | Long-grain white rice |
\N 1 | cup long-grain white rice |
To cook reduced quantities: reduce all ingredients proportionately but not below one-fourth.
1. Pour water into cooker. Bring to boil on high heat. add remaining ingredients. Stir
2. Close cooker. Bring to full pressure on medium-high heat. Reduce heat and cook for 5 minutes.
3. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control lightly to release pressure.
4. Open cooker.
Yield: 6 cups
If you with to omit butter:
2½ cups water To cook reduced quantities: reduce all ingredients proportionately except water in step 2; do not reduce water in step 2 at all.
1. Put rice and ½ cups water in a metal bowl (large enough to hold 3 ½ cups). Stir.
2. Pour remaining water (1 cup) into cooker. Put grid in cooker. Place bowl on grid.
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
4. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control lightly to release pressure.
5. Open cooker.
Yield: 3 cups
Suggested Wine: l
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #571 by Rooby <MsRooby@...> on Apr 15, 1997