Cooking long-grain rice in a pressure cooker is super-simple and gives you great results. Each grain is fluffy and separate. You may decide to store that old rice cooker in the garage to free up valuable space on your countertop. Serve the rice right from the pot or store it to serve later.

MAKES 4 CUPS

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 ½ cups long-grain white rice, such as basmati
• 2 ½ cups water
• Salt and freshly ground black pepper

INSTRUCTIONS

1. Melt the butter in the pressure cooker over medium-high heat.
2. Add the rice, tossing to coat with the butter.
3. Stir in the water.
4. Lock the lid in place and cook at high pressure for 4 minutes.
5. Reduce the pressure naturally for 5 minutes, then quick release the pressure.
6. Remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir the rice and season with salt and pepper.
8. Serve immediately. Or let cool and refrigerate in airtight containers for up to 3 days or freeze for up to 3 months.