Instructions: Pressure cooking removes starch, producing a slightly sticky white rice, or
even stickier brown rice.

To control foaming action when the rice is cooking, add 1 tablespoon of butter or oil.

The amount of liquid required varies depending on the type of pressure cooker.

If rice is not done by the time that all the liquid is absorbed, cook the next batch with a few additional tbsp. water.

Flavourings:
for rice to serve with Italian, French, Spanish, or American Southern food, substitute beef, chicken, or vegetable stock for the water, and add one or more of the following flavourings to the pot per cup of dry rice: - 1 large clove garlic, sliced in 2
1 bay leaf
1/2 tsp. dried, or 1 tbsp. fresh, oregano, basil, or thyme - dash cayenne pepper
1/2 tsp. sweet Hungarian paprika
olive oil instead of sweet butter or other vegetable oil -for rice to serve with Indian, Moroccan, or Middle Eastern food, can sub orange or apple juice (not I!) for half the water and add one or more of the
following per cup of dry rice:
3-inch cinnamon stick, broken in two
1/4 tsp. ground cardamom
1 to 2 tsp. curry powder
2 to 3 whole cloves or 1/8 tsp. ground cloves - 1/8 tsp. ground allspice
2 to 3 quarter-sized slices fresh ginger or 1/4 tsp. ground ginger - pinch saffron or 1/4 tsp. ground turmeric - 1/4 cup toasted pine nuts
1/3 cup raisins, currants, or chopped apricots or prunes - 1/3 cup grated unsweetened coconut, preferably toasted

Lorna Sass generally adds half of the normally recommended amount of salt to
white rice. She rarely adds any salt at all to plain-cooked brown rice, since salt masks the grains natural sweetness.

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