*  Exported from  MasterCook  *
                 Basic Guidelines for Pressure Cooking 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
 --------  ------------  --------------------------------
                         produces a sticky rice product
 Cooking Rice
 To control foaming action when the rice is cooking, alowasy add 1 tablespoon of
  butter or oil.  The amount of liquid requred varies slightly from one type of 
 cooker to another.  Begin by following the basics; if your rice is not done by 
 the time all of the liquid is absorbed, begin your next batch with a few additi
 onal tablespoons of water.  Experiment in this way until you come up with the b
 est formula for your cooker and taste.
 Flavoring Options
 when preparing rice to serve with italian, French, Spanish, or American Souther
 n food, consider substituting beef, chicken, or vegetable stock for the water a
 nd adding one or more of the following flavorings to the pot per cup of dry ric
 1 clove garlic, halved
 1 bay leaf
 /2 teaspoon dried (or 1 tablespoon fresh) oregano, basil, or thyme
 dash cayenne pepper
 1/2 teaspoon sweet Hungarian paprika
 olive oil instead of sweet butter or other vegetable oil
 When serving rice with Indian, Moroccan, or Middle Eastern food, consider subst
 ituting orange or apple juice for half of the water and adding one or more of t
 he following per 1 cup of dry rice:
 one 3' stick cinnamon, halved
 1/4 teaspoon ground coriander
 1-2 teaspoons curry powder
 2-3 whole cloves or 1/8 teaspoon ground cloves
 1/8 teaspoon ground allspice
 2-3 quarter-sized slices fresh ginger or 1/4 teaspoon ground ginger
 pinch saffron or 1/4 teaspoon 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
 Try adding only half of the normally recommended amount of salt to white rice.
 Try omitting salt to plain-cooked brown rice since it masks the grains' natural
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