I love using the pressure cooker to prepare long-grain jasmine rice—especially the new crop that comes out every year in late fall. The steam from the grains perfumes the whole house as it cooks. When served, the rice glistens in the bowl, with the individual grains softly adhering to one another in a fragrant, white mound.
2 cups jasmine rice
2 ⅔ cup water (¼ to 1/3 more water if you are not using new-crop rice)
1 scant tsp salt
1-2 Tbl butter or oil
No need to rinse the rice. Place all ingredients in the pressure cooker. Take it up to high pressure for 3 minutes. Take the pan off the heat and let it rest for 7 minutes. Release the remaining pressure by running the lid under cold water. Fluff the rice.