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Recipe Category: Pressure-Cooker
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Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure
- 2 cups white basmati rice
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons turmeric
- 2 (3-finger) pinches sea salt
- 2½ cups chicken broth or spring or filtered water
- 2 to 3 tablespoons chopped fresh cilantro, for serving (optional)
Method
- Place the rice in a fine mesh strainer or bowl, rinse with cold water, and drain two to four times
- At first the water will be chalky and slightly foamy; continue until the water runs clear
- Spread the wet rice out with your hands on a clean tea towel on the counter
- Let air-dry at least 1 hour, until cooking time
- In a 5- to 7-quart pressure cooker, heat the butter and oil over medium heat until the butter melts
- Add the rice and turmeric; cook, stirring, until the rice is ever so slightly golden and shiny and coated with the fat, about 1 minute
- Add the salt and broth
- Stir
- Close and lock the lid
- Set the burner heat to high
- 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 5 minutes at HIGH pressure
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
- Spoon out the rice to a serving bowl and top with the cilantro if using
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