** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a 1 1/2 or 2 qt casserole(I use a souffle dish) combine water and rice.
2. Place the rack and 2 c water in cooker. Lower casserole into cooker with aluminum strip(fold a 1ft x 2ft piece of aluminum foil over and double it lengthwise, put it under casserole to lift in and out, air dry and reuse).
3. Lock lid in place. Over high heat, bring to high pressure and cook for 20 min(for long grain, Wehani, brown basmati, etc) or 25 min(for short grain brown).
4. Allow the pressure to come down naturally for 20 minutes Remove the lid tilting away from you to allow any excess steam to escape.
5. If the rice is not quite tender,(never happens to me) replace(but do not lock) the lid and allow it to steam for a few more minutes in the residual heat.
6. Lift the casserole from the cooker with the aid of the foil strip.
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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice allergies.
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