By now, you may well know the Instant Pot is good for many, many things.And one of its strengths that truly shines through is making rice. That’s right, yet ANOTHER appliance this thing can replace (bye bye, rice cooker).We’re talking the BEST and EASIEST rice you’ll make with zero worries of it coming out messed up. In fact, this method works like a beautiful charm every time!Here’s How I Made It!:
Start off by using some Jasmine rice (NOT Instant or Ready Rice)…
…and pour it into a regular measuring cup (they kind you have already lying around your kitchen – not some special rice measuring cup).
Place the rice in a fine-mesh strainer and rinse with cold water until the cloudy water becomes clear (DO NOT skip this step. It’s key to achieve non-mushy, perfect rice).
Place the rinsed rice in the Instant Pot…
…along with equal parts water (this rice is a 1:1 ratio with equal parts rice and water).
Stir everything together…
…so all the rice is submerged. Secure the lid and cook according to the instructions at the bottom of this page.
When the lid comes out, you’re going to see some seriously perfect rice!
Take a fork to fluff it up…
…transfer to a serving bowl…
…and enjoy any way you see fit! This goes PERFECTLY with literally ANY cuisine or on its own! It’s also the way to start my world-famous Hibachi Fried Rice recipe!
- 1 cup of Jasmine rice (using a regular measuring cup and do not use Instant or Ready Rice), well-rinsed through a fine mesh strainer
- 1 cup of water (also using a regular measuring cup)
- Note: No matter how much rice you want to make, it is always a 1:1 ratio, meaning equal parts rice and water using a typical measuring cup
- Place the rice in a fine-mesh strainer and rinse it under cold water completely for about 90 seconds, shaking it around until the water coming through is no longer cloudy, but clear. (DO NOT skip this step as it will ensure your rice will not be mushy and sad)
- Go to the Instant Pot, add in the rinsed rice followed by the water, stir together and secure the lid. Hit “Manual” or “Pressure Cook” High Pressure for 3 minutes and then allow a natural release for 10 minutes before finishing it off with a quick release. (Note: A natural release means you allow the steam to escape on its own in the pot when done cooking. In other words, once the rice is done cooking, you do nothing for 10 minutes and then do a quick release)
- When done, remove lid, fluff with a fork and serve with any dish you see fit or eat on its own! (This is also the first step in my world-renowned Hibachi Fried Rice recipe!)
If you wish to double the recipe, go for it! Just remember, this rice is a 1:1 ratio meaning equal parts (rinsed) rice and water. No fancy, confusing rice measuring cups needed – a regular measuring cup will do fine! The cooking and release times remain exactly the same!
Want to be a little healthier with your rice but for it to taste just as great? Try my brown rice instead!
Jasmine rice may be Thai-style but it’s sold in nearly every market and goes with ANYTHING. It’s my favorite kind of rice due to its fluffy nature and delicious taste that accompanies any dish perfectly.
If you don’t want the rice to have any sticky-factor (though I like mine this way), add in 1/2 tsp of vegetable oil per cup of water.
This is also the first step in my world-renowned (and laughably easy) Hibachi Fried Rice recipe!