Instant Pot® Recipes

Instant Pot® Rice

Instant Pot Rice recipe

Yield: 4 to 6 servings

Equipment

  • Instant Pot®

Ingredients

White Rice

  • 2 cups white, basmati or jasmine rice
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter

Brown Rice

  • 2 cups long grain brown rice
  • 2 1/4 cups water
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter

Wild Rice

  • 2 cups wild rice
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter

Instructions

  1. Rinse the rice. Measure the rice into a fine-mesh strainer and rinse under cool running water for about a minute or until the water runs clear.
  2. Combine the rice, water, salt and butter in the Instant Pot. Don't worry if the butter floats.
  3. Pressure cook the rice on high. Lock the lid in place and set to cook under HIGH pressure for the following times:

    White rice: 5 minutes
    Brown rice: 10 minutes
    Wild rice: 15 minutes

  4. The Instant Pot will take 8 to 10 minutes to come up to pressure.
  5. Let the pressure naturally release for 10 minutes. When the cook time is up, let the pressure naturally release for 10 minutes.
  6. Quick release any remaining pressure release. Uncover, fluff the rice with a fork, and serve immediately.

Notes

The water amounts are different depending on the rice you’re using!

Jasmine rice is grown primarily in Thailand, Cambodia, Laos and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice.

Jasmine rice has a glycemic index of 68-80.

Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often doesn't fare well when used for fried rice, as it is too soft and soggy when still warm.

Attribution

Photo credit: (c) Can Stock Photo / Elanathewise



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