Lemony Garlic Butter Herb Basmati Rice (Electric Pressure Cooker)

Hands down my favorite food is rice and this is the latest recipe that I'm obsessed with. I love rice so much that for me it's a main dish :) I serve this with a side of chili or black beans and a sweet potato or salad. Please use basmati rice for this recipe! It's tender and stays separated. Other rice varieties will not turn out as well.

1.5 cups basmati rice

2 cups chicken broth (or 2 cups water + 2 teaspoons better than bouillon)

4 T salted butter (or half butter, half olive oil)

½ tablespoon dried oregano

½ tablespoon dried basil

2 cloves garlic

1/2 teaspoon salt

zest of one lemon + 2 T lemon juice

Spray pot with nonstick cooking spray. Add rest of ingredients. Cook on high pressure for 8 minutes. Natural release for 5-10 minutes, then release any remaining pressure. Fluff well and mash and mix in garlic cloves if still intact. Additional salt/pepper and or lemon juice to taste if desired. 

*if you don’t have lemon zest, just add lemon juice

Pineapple Rice (Electric Pressure Cooker)

 Ingredients

• 1 cup diced fresh pineapple or canned (dice 5 slices from a can of slices, half of the can)

• 1 cup pineapple juice (or just empty 1- 20oz can of crushed pineapple with juice)

• 1 cup water +1 teaspoon better than bouillon (or 1 cup chicken broth)

• 1 T lime juice

• 4 T butter

• ½ teaspoon salt

• 1 teaspoon dried cilantro

• 1.5 cups jasmine rice

Preparation

1. Spray inside bottom of pot with nonstick cooking spray. 

2. Combine ingredients in electric pressure cooker. Cook for 8 minutes at high pressure then use natural release for 10 minutes. 

3. Fluff with wooden utensil and serve. 

Tips

I buy a large can of pineapple juice and pour 1 cup into glass jars, cover them with lids or cling wrap and freeze for easy use in this recipe. Also, 1 cup of diced pineapple is about ½ of a can of the pineapple rings. I like to cut my pieces from rings so I can make the pieces very small. 

Stovetop Tips:

If cooking on stovetop I would add 1 additional cup of water or broth, bring to boil, reduce to simmer, cover and cook for 20 minutes until rice is tender and most of liquid is absorbed. 

 

Source

Adapted from http://tatertotsandjello.com/2017/05/instant-pot-pineapple-lime-rice-8-minutes.html

Spanish Rice

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2 tablespoons olive oil or canola

1 1/2 cups white rice (jasmine works well)

1 small onion, minced or grated*

2 chicken bouillon cubes, crushed

1 beef bouillon cube, crushed

1 8 oz. can tomato sauce + water up to 3 cups total volume

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Heat oil in large saucepan over medium to medium high heat. Add rice and onion. Brown rice and chopped onion until about half of the rice grains are turning light brown. Stir frequently to prevent burning/sticking. You don’t want to burn them but you want them pretty toasted. This is important for the final texture of the rice (slightly dry and not sticky). Add bouillon cubes and water/tomato sauce mixture and stir. Bring to boil, reduce to low simmer, cover, and cook for 18 - 25 minutes, or until most of the liquid is absorbed and the grains are tender. Fluff rice and serve.

*I like to chop my onion really small in a food processor or grate them with a cheese grater so I get the flavor but mask the texture. 

Indian Curry and Yellow Basmati Rice

Chicken can be substitute for cubed tofu. Spices can be found at Asian and Latin American stores for much cheaper than a regular grocery store. Serves 4-6 people

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1 tablespoon oil

1 small onion, roughly chopped

1 tablespoon freshly grated ginger (or 1 tsp dried ground ginger)

1 jalapeno seeded and roughly chopped

1 teaspoon minced garlic

2 teaspoons garam masala

1 teaspoon cardamom

1 teaspoon chili powder

1/2 teaspoon ground coriander

2 cups chicken broth

1 can tomato paste

1/2 cup coconut milk (or cream or evaporated milk)

3 medium chicken breasts, cubed

1/2 teaspoon salt

pepper to taste

3 tablespoons white sugar

3 tablespoons butter

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Heat oil over medium heat in a deep skillet. Add onion, ginger, and jalapeno. Stir frequently and cook until onions are tender and clear, at least 5 minutes. Add remaining spices and cook for 1 minute stirring constantly. Scrape entire contents into a blender.

Add chicken broth and tomato paste to blender and blend until smooth, at least 1 minute. Pour back into pan. Add coconut milk and bring to low simmer. Add chicken, salt and pepper, and sugar. Cover and stir occasionally until chicken is cooked and sauce starts to thicken. Add butter and stir until melted. Adjust sugar and salt to taste. Serve over yellow basmati rice (see recipe below) or any preferred rice.

Variation: Replace half of chicken with fresh cubed pineapple.

Time Saver: Use a heaping tablespoon of jarred minced jalapeno instead of a fresh jalapeno.

adapted from Mel's Kitchen Cafe

Yellow Basmati Rice

Pairs well with any Indian curry or just as a flavorful side dish.

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2 tablespoons butter

1 teaspoon turmeric

1/2 tablespoon minced garlic

1/4 teaspoon ground cumin

1/8 teaspoon cinnamon

1/2 teaspoon salt

1.5 cups basmati rice

3 cups chicken broth

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Heat the butter, turmeric, garlic, cumin, cinnamon, and salt in a large sauce pan over medium heat. Stir and heat until the butter has melted.

Add the rice to the pot. Stir constantly and cook over medium heat for 2 minutes to slightly toast the rice and spices.

Add 3 cups of chicken broth. Place a lid on top, increase the heat to medium high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to a low simmer (with the lid in place) for 15-20 minutes or until most of liquid is absorbed and the grains are tender. Check at 15 minutes. Remove from heat, fluff with fork, salt to taste, and serve.

Adapted from budgetbytes.com.

(Rice recipe updated 9-19-16, reduced amount of rice to 1.5 cups)