Curried Rice

• 225g easy cook long grain rice
• 40g butter
• 1 large onion (finely chopped)
• 30 ml (2 tbsp) curry powder
• 750 ml chicken stock (made using 2 stock cubes)
• 50g sultanas.

In the open pan melt the butter and fry the onion together with the curry powder for about 5 minutes.

Stir in the liquid, followed by the rice.

Use pressure level 2.

Close the lid and bring to pressure. Cook for 6 minutes.

Turn the pressure selector to the steam release position or place the cooker under running water.

Open lid as soon as possible.

Return the open pan to heat, stir well with a fork to separate grains.

Continue heating over a low heat until no liquid remains.