Instant Pot White Rice Recipe
User Reviews
5
Instant Pot White Rice Recipe
Description
Instant Pot White Rice Recipe calls for rinsing long-grain white rice under cold water to remove excess starch, which helps achieve fluffy, non-sticky rice. The rice is cooked in a 1:1 ratio with water or broth for added flavor. Optional butter or oil and salt can be added for taste enhancement. Cooking is done in a 6-quart Instant Pot on manual mode, choosing either high or low pressure. High pressure cooks the rice quickly, followed by a natural pressure release, while low pressure requires longer cooking with a quick pressure release. After cooking, fluffing the rice with a fork separates the grains and completes the texture.
The rice maintains a light, fluffy texture with distinguishable grains due to rinsing and controlled cooking times. Butter or oil adds a slight richness, and seasoning adjusts flavor. This approach avoids overcooking and mushiness commonly found with stovetop methods.
Cooked rice serves as a versatile base for meals or side dishes. Leftovers can be refrigerated in an airtight container for up to 3-4 days or frozen for 4-6 months. Reheating with added water in a microwave helps restore moisture and softness. Preparing larger batches in advance suits meal prep routines.
Following exact water ratios and proper rinsing are key tips to ensure consistent results. Adjusting pressure settings accommodates texture preferences. Using broth instead of water boosts flavor complexity.
Ingredients
- 2 cups long-grain white rice
- 2 cups water or broth
- 1 tablespoon butter or oil, optional
- ½ teaspoon salt to taste, optional
Instructions
- Place rice in a fine mesh strainer. Rinse under cold water for 1 minute, or until liquid almost runs clear.
- Add rice, water, butter, or oil, and salt to a 6-quart Instant Pot. Cover the Instant Pot with the lid and move the pressure release valve to sealed.
- Turn the pressure cooker to the manual mode:If cooking at high pressure, set the timer to 3-4 minutes. Naturally release the pressure for 10 minutes. If cooking at low pressure, set the timer for 12-13 minutes and quick release the pressure when done.
- Move the pressure release handle to the venting position to let any remaining steam escape. Open the lid once the float valve goes down. Use a fork to fluff up the rice and serve immediately.
Notes
- Rinsing rice removes excess starch to prevent clumping and promote fluffy texture.
- Cooked rice keeps well refrigerated for 3-4 days and freezes up to 4-6 months in airtight containers.
- Reheat rice with a splash of water in the microwave to restore moisture.
- One serving is about ½ cup cooked rice; 1 cup of dry rice yields approximately 3 cups cooked rice.
- Using broth instead of water adds flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 92mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 31IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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