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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
carnaroli rice	1	cup	rinsed drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.