Combine the rice, chicken stock, lemon juice and salt in a metal bowl which will fit loosely in the pressure cooker. Cover the bowl tightly with aluminum foil. Place the water in the pressure cooker. Place the rack in the pressure cooker. Place the bowl on the rack. Close the cover securely. Place the pressure regulator on the vent. Cook at 15 POUNDS for 5 minutes (start timing when the regulator begins rocking). Remove from the heat. Open the pressure cooker after the pressure has dropped. Let the rice steam, uncovered, for 5 minutes. Stir in the lemon rind. Serve. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 5.4mg||2 %|
|Sodium 260.7mg||9 %|
|Potassium 269.1mg||7 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.7g|
|Protein 7g||10 %|
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Calories per serving: 181
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