Updated August 3, 2019 with pictures and a little more backstory.
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I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!
One of the things I really enjoy making is Jasmine rice. It goes so well with chicken, beef, eggs, and can be a great base for other dishes. It keeps for about five days in the fridge and is relatively inexpensive to buy. I grew up on rice as part of dinner. I think it would be hard to find a Hispanic household that didn’t have rice with dinner.
My husband and kids love rice, too. I personally have to cut back on my rice consumption, because it’s so easy for me to have a huge bowl of rice just on its own! My waistline and my scale are complaining, haha!
Rice is ridiculously easy to make in the Instant Pot. This recipe is so simple and it doesn’t involve babysitting like it would on the stove. My mom used to make huge pots of rice and would have to fill the pot to a certain level, stand over the pot stirring, boiling the water, salting the water just right, putting the rice in, make sure the metal spoon could stand in the rice and water (a very useful trick to know how much water is the right amount of water), stirring the rice, watching the rice, lowering the temp just so, putting the lid on the pot just so, etc.
In the Instant Pot? Stupid simple. So simple in fact, that I am pretty sure my Dominican mother was amazed with how good the rice was with minimal effort on my part.
- Instant Pot (I used my 3-quart)
- Wire mesh strainer or sieve
- Rice paddle
- Measuring cup
- Measuring spoons.
- Jasmine rice
- Table salt
- Choose your measuring vessel. I use the rice cup that came with the Instant Pot, which is about 3/4 of a cup. Measure out at least a cup’s worth of rice and pour into a fine-mesh colander.
- Add the same amount of water to the inner liner of your pressure cooker. Salt to taste.
- Rinse the rice under cool water until it runs clear. If you wonder why you should rinse your rice, check out this TheKitchn link here.
- Add the rice to the inner liner and stir to combine. Make sure all the grains are submerged in the water.
- Line up the arrow of the lid with the arrow on the base and turn it an eighth turn clockwise to lock it in. I love the sounds my Instant Pot makes!
- Make sure the sealing knob is set to sealing. On my Duo model, it’s a quarter turn clockwise.
- Select “Manual” and make sure it’s on high pressure. Click the + or – button to set the time to five minutes.
- After the cooking cycle is over, let the pot sit for about 10 minutes to release pressure naturally.
- Open the pressure cooker, fluff your rice, and enjoy!
One 1/2 cup serving of rice is about 102.5 calories, 0.2 g of fat, 22.5 g of carbohydrates, and 2.1 g of protein.
Let me know what you use your rice for in the comments below!
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Buen provecho! – Sami B