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- * Note: To decide how much rice to cook: figure which for every 3 c. of cooked rice you should start with 1 c. uncooked.
- Put the rice, water and butter in the pressure cooker. Seal the lid and bring to pressure. Cook for 5 min. Release pressure. There may be some liquid still not quite absorbed by the rice. Allow to stand for two min before stirring to fluff.
- This recipe yields 3 c..
- Comments: Looking for a great side dish Rice can be just right!
- Variations:Saute/fry: Before putting the rice in the pressure cooker, saute/fry in a warm pan for a few min in oil or possibly butter, (omit the butter when pressure cooking) till the rice just starts to change color. Add in to the liquid and pressure cook as above.
- Different Flavor Combinations: With these basic guidelines you can experiment with different combinations to create a side dish custom made for each meal you prepare. A nice variation on the basic rice recipe is adding a bouillon cube for every c. of water and a few herbs. Some suggestions are:
- o Chicken boullion cubes and 1 tsp. tarragon o Chicken boullion cubes and 1 tsp. sage o Beef boullion cubes and 1 tsp. dry thyme leaves o 1 c. tomato sauce (or possibly 1 diced tomato), 1/2 c. grated mozzerella cheese and 1 tsp. dry basil o Cheesey Rice can be made by stirring in 1/2 c. grated cheese for every 1 c. (uncooked) rice
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 663g | |
| Calories 709 | |
| Calories from Fat 44 | 6% |
| Total Fat 5.06g | 6% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 55mg | 2% |
| Potassium 214mg | 6% |
| Total Carbs 147.91g | 39% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.22g | 0% |
| Protein 13.23g | 21% |
