1. In pressure cooker, pour in water and bring it to a rolling boil. 2. Pour in well-drained rice, stir well. (Note: for grains, do not exceed the 1/2 full marker.). 3. Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (You may want to use a heat diffuser between the heat and your pot to make it easier to maintain LOW pressure. Sometimes I stack a 2nd burner grate on top of one burner grate. If I forget, I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 5 minutes and cook for 5 minutes. 4. Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). 5. Remove lid and serve. ---------------------------------------------------------------------------
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