On Sep 19, 11:13 am, aem > wrote:
> On Sep 19, 4:09 am, Ward Abbott > wrote:
>
> >Come back and tell us how the rice
> turned out, how long it took, whether it required extra care or
> attention, and whether it entailed extra cleanup.
>
> Most people start the rice in a pot or cooker and then prepare the
> rest of the meal while the rice is cooking. This works out quite
> easily with just a bit of time-planning. -aem


This is an foolproof method for cooking rice in a pressure cooker
using the PIP (Pan In Pot) method for perfect, fluffy white rice.
Position the rack in the cooker and add 1/2 c. water. Rinse 1 c. long
grain white rice until water runs clear. Drain the rice. Using a small
(1 to 1 1/2 qt.) stainless bowl that fits inside the cooker, add the
rice and 1 1/2 cup water. Place the bowl on the rack in the cooker.
Lock the lid in place and bring to 15psi, reduce the heat to the
lowest setting that will just maintain that pressure. Cook exactly 4
minutes. Remove from heat and let the pressure drop naturally. Open
the lid. Use an oven mitt to remove the bowl and fluff rice with a
fork before serving.