Ingredients
- Jasmine rice: This is the main ingredient for your recipe. Look for high-quality Jasmine rice for the best flavor and texture.
- Water: The amount of water you’ll need will depend on the desired texture of your rice. A general ratio is 1 cup of rice to 1.25 cups of water.
Salt (optional): Adding a pinch of salt can enhance the flavor of the rice.
Instructions
- Rinse the rice: Rinse the Jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Add ingredients: Place the rinsed rice, water, and salt (if using) into the Instant Pot.
- Seal the pot: Securely close the lid of the Instant Pot, making sure the vent is sealed.
- Cook: Set the Instant Pot to the “Rice” or “Manual” mode and cook for 4 minutes at high pressure.
- Natural pressure release: Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
- Fluff and serve: Carefully open the lid and fluff the rice with a rice paddle or fork. Serve immediately.
Notes
- Adjust the water-to-rice ratio: For fluffier rice, use a 1:1.5 ratio of rice to water. For stickier rice, use a 1:1 ratio.
- Experiment with cooking time: The exact cooking time may vary depending on your Instant Pot model and desired texture. Start with the recommended time and adjust as needed.
- Use the “Keep Warm” function: If you’re not ready to serve the rice immediately, use the Instant Pot’s “Keep Warm” function to prevent it from overcooking.
- Add flavorings: Enhance the flavor of your Jasmine rice by adding herbs, spices, or a drizzle of sesame oil.
- Store leftovers properly: Store leftover Jasmine rice in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop.
- Clean your Instant Pot regularly: To ensure optimal performance and prevent any food particles from affecting your next meal, clean your Instant Pot thoroughly after each use.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
Nutrition
- Calories: 200 - 250 Kcal
- Sugar: 0 - 1g
- Sodium: 0 - 10mg
- Fat: 1 - 2g
- Saturated Fat: 0 - 1g
- Unsaturated Fat: 0 - 1g
- Trans Fat: 0g
- Carbohydrates: 40 - 50g
- Fiber: 1 - 2g
- Protein: 4 - 5g
- Cholesterol: 0mg