RECIPES
56
RICE
CREAMY COCONUT-LIME RICE
Serves 4, 20 minutes
1 cup long-grain brown rice
1 can (13 ½ oz/400 ml.) light coconut milk
½ cup water
3 tablespoons freshly squeezed lime juice (zest limes before juicing, see
below)
½ teaspoon sea salt
2 teaspoons lime zest
Combine all ingredients except for the lime, into the cooker; close the lid and
press RICE setting. Set the timer for 20 minutes. When done, release the pressure
and open the cooker. Stir in lime zest, cover and let sit for 5-7 minutes. Taste test,
add additional lime juice if desired.
FRUITED WILD RICE PILAF
Serves 4, 20 minutes
1 tablespoon canola oil
1 medium onion, diced
½ cup long-grain brown rice
½ cup wild rice
2 cups chicken broth
½ teaspoon kosher salt
¾ cup dried fruit bits (raisins, cranberries, apples, apricots, peaches, etc)
Use the BROWN setting; Cook onions in oil until soft, about 3 minutes. Add the
rice and coat well with oil. Add chicken broth along with salt; close the lid and
press RICE setting. Set the timer for 20 minutes. When done, release the pressure
and open the cooker. Add fruit bits; stir to incorporate into rice and let sit for 10
minutes. Add additional salt if desired.
