This curried rice is sublime-creamy with coconut milk and fragrant with curry spices.

SERVES 6

INGREDIENTS

• 2 tablespoons canola oil
• 2 cups basmati rice
• 2 teaspoons Madras curry powder
• 1 cup coconut milk
• 2 ½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the rice and curry powder and sauté for 1 minute to coat the grains.
3. Add the coconut milk and stock.
4. Lock the lid in place and cook at high pressure for 4 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Fluff the rice, taste for seasoning, add salt and pepper if necessary, and transfer to a serving bowl.