Ingredients
Scale
- 2 cups Jasmine rice
- 2 cups water (filtered preferred)
- 1/2 teaspoon salt (optional)
- 1 teaspoon olive oil or butter (optional, to prevent sticking)
Instructions
- Place the jasmine rice in a fine-mesh strainer. Rinse it thoroughly under cold running water for about 1 to 2 minutes. Agitate the rice with your hands until the water runs clear. This step is crucial because it removes excess surface starch, which prevents the rice from becoming gummy. Drain the rice well before adding it to the Instant Pot stainless steel inner pot.
- Add the rinsed rice, 2 cups of water, salt, and oil to the Instant Pot. Stir briefly to ensure the rice is submerged and level. Secure the lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 4 minutes on High Pressure. Once the cooking cycle finishes, allow the pressure to release naturally (NPR) for 10 minutes. After 10 minutes, carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid carefully. Use a plastic or silicone rice paddle or a fork to gently fluff the rice. This incorporates air and separates the grains without mashing them. Transfer the hot rice to a serving bowl. Serve immediately as a base for your favorite protein or store it in an airtight container for future meals.
- Cook Time: 20 minutes