This recipe is basically the same exact recipe as Fluffy White Rice by Lorna Sass.  If you happen to be deciding on purchasing a Rice Cooker or a Pressure Cooker ... the Pressure Cooker not only cooks rice perfectly, but it is so versatile - if you need convincing - just check out our Pressure Cooker Recipe Index!


Ingredients:


1 Tablespoon oil or butter

1 cup Basmati Rice

1 1/2 cups water

1/2 teaspoon salt, or to taste


Directions:


Heat the oil or butter in a 4-quart or larger pressure cooker.  Add the rice and stir to coat it lightly.  *I use some garlic, etc., as I do in Eva Longoria’s White Rice (here).


Stir in the water and salt.  *Sometimes I add a little chicken base.


Lock the lid in place.  Over high heat, bring to high pressure.  Reduce the heat just enough to maintain high pressure and cook for 3 minutes.  Turn off the heat.


Allow the pressure to come down naturally for 7 minutes.  Quick release any remaining pressure.  Remove the lid, tilting it away from you to allow steam to escape.


If the rice is not quite tender, replace the lid and steam in the residual heat for a few more minutes.  Serve as desired.


Freezing Instructions:


Since most days it’s just the two of us (and mind you, I’m a much bigger rice fan than Eric) ... I really like to portion it out and place in small sandwich bags (the fold-over type, not zipper type ... I’ll get to that part next ...).  Once I have all my baggies together, I place them inside a large zipper freezer-safe bag which I label and date.  Then when I’m ready to add some rice to a meal --- I can pull out one baggie or as many as needed.  The rice will keep in the freezer for 3 months. 


You can defrost in the microwave by placing in a bowl and draping a paper towel over the top ... and microwave on High for a minute or two (depending on the amount of rice), stirring once or twice.  Sometimes I add a little butter instead of water when  heating partially defrosted grains.  Or ---- you can steam the grains in a little water in a covered saucepan. 


Use the same technique to rehydrate grains that have dried out in the refrigerator.  AND ... Easily stir frozen grains directly into soups and stews and simmer until they are defrosted - only a minute or two.  Simple & Easy!!