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Recipe Category: Pressure-Cooker
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Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
- 2 tablespoons light olive oil
- 1/3 cup minced onion or shallots
- 1½ cups long-grain white rice
- 2 (3-finger) pinches fine sea salt
- 2¼ cups spring or filtered water or vegetable or chicken broth
Method
- In a 5- to 7-quart pressure cooker, heat the oil over medium heat
- Add the onion and rice and cook, stirring a few times, until the onion is soft and translucent and rice is completely coated with the oil
- Add the salt and water
- Close and lock the lid
- Place a heat diffuser on the burner and the pressure cooker on top
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes at HIGH pressure
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 to 20 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
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