*  Exported from  MasterCook  *

                  Pressure Cooking Chart for White Rice

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Cooking Times              Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***For 3 cups Cooked Rice***
                        1 cup extra long-grain white rice
                        1 1/2 - 1 3/4 cup liquid
                        1/2 teaspoon salt -- optional
                        1 tablespoon oil or butter
                        ***4 - 4 1/2 cups Cooked Rice***
                        1 1/2 cups long-grain white rice
                        2 1/4 - 2 1/2 cups liquid
                        3/4 teaspoon salt -- optional
                        1 tablespoon oil or butter
                        ***5 1/2 - 6 cups Cooked White Rice***
                        2 cups long grain white rice
                        3 - 3 1/4 cups liquid
                        1 teaspoon salt -- optional
                        2 tablespoons oil or butter
                        ***7 1/2 - 8 cups Cooked White Rice***
                        3 cups long grain White Rice
                        4 1/4 - 4 1/2 cups liquid
                        1 1/2 teaspoons salt -- optional
                        2 1/2 tablespoons oil or butter

Do not cook more than 3 cups of dry white rice in a 6-quart cooker.

Combine the ingredients in the cooker.  Turn the heat to high and stir a few ti
mes to blend.  Lock the lid in place and over high heat bring to high pressure.
  Adjust the heat to maintain high pressure and cook for 3 minutes.  Turn off t
he heat and let the pressure drop naturally for 7 minutes.  Quick release and r
emaining pressure.  Remove the lid, tilting it away from you to allow any exces
s steam to escape.  Taste the rice.  If it is not quite done, replace the lid a
nd steam in the residual heat for a few more minutes.  When the rice is done, f
luff with a fork, adjust seasonings, and serve.

Author's note:
For cookers requiring a 2-cup liquid minimum to come up to pressure, you must m
ultiply this recipe by 1 1/2 or 2.

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