BECAUSE I KNOW YOU ALL ARE DYING TO KNOW HOW THINGS ARE GOING WITH MY INSTANT POT.
I’ve made rice.
Which I realize has got to be the least impressive Instant Pot food, but I am in no way exaggerating when I say it is THE BEST rice. And is very good for easy meal prepping.
You don’t ever have to remember different water to rice ratios because it’s always 1 : 1 when you’re using the Instant Pot. Easy to multiply or divide for however much you need.
So far I’ve made both white and brown rice. The white is perfectly sticky and fluffy. I haven’t totally mastered the brown yet and it’s come out a little firmer than I would like (dangerously close to crunchy). But the white is PERFECT. (This baked brown rice is still my favorite way to do brown rice.)
The reason I willingly haul out my Instant Pot every time we have rice on the menu is because it’s by far the most hands-off way to make rice. I throw in the rice and water, put the lid on, and turn it on. Since this method uses the natural pressure release, and nothing bad happens if you leave the rice to sit for an extra 10 or 20 minutes, the rice is ready to fluff and eat whenever the rest of our meal is ready.
No rinsing, monitoring, stirring, or funky math for perfectly fluffy and firm white rice!
Maybe the Instant Pot isn’t so bad, after all.
Instant Pot White Rice
- 2 cups white jasmine rice
- 2 cup water
- Stir together rice and water in the Instant Pot. Secure the lid with the valve closed and set to manual for 3 minutes. Natural steam release for 18-20 minutes. Fluff with a fork and serve.
For a really helpful guide to instant potting rice, see here.