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From: Krista (c2.aici.com)
Subject: Pressure Cooking Rice
Date: May 4, 2005 at 9:22 am PST

Whenever I eat out at an Indian restraunt, I enjoy the lovely basmatti rice so very much. Light, fluffy and never, ever sticky. I've tried and tried and I just can't seem to replicate this rice at home. I have a pressure cooker and hoped that by using it, and less water I could prepare rice that had those same qualities. But - so far - no luck at all. Does anyone have any hints or ideas for me? Also, I am using brown basmatti rather than white. In my most recent effort, I used equal parts rice and water and cooked for 30 minutes.



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