Ingredients

The following ingredients have 4 Servings
  • 1 Lemon, (zested and juiced)
  • 1 ½ cups Long Grain White Rice, (well rinsed)
  • 1 Tablespoon Butter, (unsalted)
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Turmeric Powder ((optional, for pretty color))
  • 1 ½ cups Water
  • 1 Tablespoon Fresh Parsley, (chopped)

Instruction

  • Wash the lemon. Then zest it before you juice it. Add zest and juice to the pressure cooker pot.
  • Add the rice, butter, salt, turmeric, and water to the pot. Stir.
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 11 minutes. Low Pressure. *See note about cook times in Notes section below.
  • The pot will take about 5 minutes to come to pressure.
  • When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
  • When the pin in the lid drops back down, open the lid.
  • Fluff the rice with a fork and transfer to a serving dish. Garnish with parsley.
  • Serve immediately.