A fail-proof method to cook Jasmine Rice in the instant pot. The recipe needs 4 ingredients and 5 minutes of active time.
Perfect non-sticky grains of rice that are great with any Asian curry or to make fried rice with.
Rice is such a versatile ingredient. It pairs wonderfully with so many sides, can be converted to something delicious with just a few ingredients and makes great sweet as well as savory recipes.
It is common practice to prepare rice a few times a week in our house. From Vegetable Biryani and Spanish Rice to Burnt Garlic Fried Rice and Lemon Rice; we love them all.
Rice being a popular ingredient in the kitchen, it is pretty important to make sure we cook it well. You definitely do not want to be struggling with this each day. While cooking rice involves mainly just two ingredients; namely rice and water; it is important to understand proportions, timing and cooking methods for each type of rice.
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What is Jasmine Rice
Jasmine Rice is a popular long-grain rice. It has light and fluffy texture, sweet and nutty flavor, and fragrant aroma.
It is grown in Southeast Asia, mainly in Thailand, Cambodia, Laos, and Southern Vietnam. These grains come from the same plant as white rice, oryza sativa. The sweet jasmine aroma it releases on cooking gives the rice this name.
Used primarily in Asian cooking especially Thai cuisine; Jasmine rice is lower in calories and higher in calcium and fiber than regular rice. Moreover, it is pretty easy to prepare and pairs wonderfully with Thai Red Curry, Panang Tofu Curry, Thai Green Curry and Black Pepper Tofu. Moreover, the rice is perfect to make various recipes like this Jasmine Fried Rice.
Why this recipe works
- It is naturally Vegan and gluten-free.
- The recipe is easy to make in the instant pot.
- We can easily make any quantity of rice using the same rice.
- This recipe is hands-free, fuss-free and super quick.
- The recipe is easy to season or make with just salt.
- We can make the rice ahead of time.
- The recipe is also perfect for meal prep.
- This recipe is an instant one, needs no soaking or pre-prep.
- We only need 4 ingredients and 5 minutes of active time.
- Moreover, we can easily scale the recipe up or down.
Ingredients and Substitutions
- Jasmine Rice: Any type of long or short grain Jasmine rice works for the recipe. Moreover, Brown jasmine rice works as well, the time to cook will vary.
- Water: Room temperature water is needed to clean the rice, cook it and build pressure. Using vegetable stock is an option too. I prefer to use water though.
- Salt: A simple way to get flavorful rice is to add a dash of salt to it. It enhances the taste and makes great fried rice. Salt is optional in the recipe but I highly recommend it just like we do in pasta.
- Olive Oil: Adding some oil in the recipe improves the flavor and texture of the rice. And it helps to keep the rice from sticking. This is an optional ingredient but recommended.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Measure and add jasmine rice to a large bowl.
2- Add water and rinse the rice through. Remove as much starch as possible.
3- The water does turn cloudy, so discard that.
4- Repeat till the water is clear.
5- Then drain and add the rice to the instant pot insert.
6- Add the water, oil and season with salt. Stir well and push all the rice below the water level.
7- Then close the instant pot lid and turn the valve to sealing. Set the mode the pressure cook and time to 5 minutes.
8- Once the cooking process is done, let the pressure release naturally for 10 minutes and open the lid.
9- Then fluff the rice lightly using a fork or silicone spatula.
10- Transfer to a bowl or use it as you like.
Expert Tips and Notes
- Rinse the rice: It is important to rinse the rice before cooking. This helps get rid of any impurities or foreign particles in the rice. Plus, we remove all the starch from the rice. Starch makes the cooked rice gluey and not separate.
- Measuring cup: The measuring cup that comes with the instant pot is 180 ml. This is different from the regular measuring cup. Use a dry measuring cup for the uncooked rice and liquid measuring cup for the water.
- Soaking the rice: This recipe to cook jasmine rice is designed to quickly cook after washing. As soaking the rice will make the grains absorb the water and throw off the ratio of water:rice. So simply rinse, add and cook the rice.
- Avoid tough and dry rice: Do not leave the instant pot insert inside the instant pot after the rice is cooked. Especially if the mode is on .keep warm'. The additional heat from the hot pot dries out the rice and it starts to stick to the bottom of the pot.
- Flavoring the rice: The recipe works with replacing water with same amount of vegetable stock. Moreover, adding whole spices like cumin, star anise or cinnamon is great. Plus, some parsley, cilantro or oregano works well.
- Brown Jasmine Rice: It is easy to use this recipe to cook brown jasmine rice. Simply use 1.25 cup water for every cup of brown rice. Moreover switch the time from 5 minutes to 20 minutes.
- Storing prepared rice: Transfer the cooled cooked rice to a lidded container and refrigerate up to 5 days. To heat, sprinkle some water on the rice and heat through in the microwave. This helps keep the rice from becoming tough and dry.
Making pot-in pot Jasmine Rice
The same jasmine rice is easy to make pot-in-pot using the instant pot. To do so, wash the grains till the water is clear and transfer to a steel or glass oven safe container. Add in water, salt and oil and mix well.
Place a trivet in the instant pot insert and add 1-1.5 cups water to the insert. Then place the container on the trivet and seal the instant pot. Cook on high pressure for 5 minutes with the pin sealing the pot. Release the pressure naturally for 10 minutes and then manually release the remaining pressure. Open the lid, fluff the rice and enjoy!
Storage
The prepared jasmine rice is perfect to enjoy straight from the instant pot. However, it can be prepared as part of meal prep or you may have leftovers. It is important to store it correctly.
- Storing: Transfer the cooled rice to an air tight container. Close the lid and refrigerate up to 5 days.
- Freezing: The rice is also great to freeze in small lidded containers. Transfer cooled rice to containers and freeze for up to 6 months.
- Reheating: To reheat the refrigerated or frozen rice, transfer to a heat safe bowl. Then sprinkle some water on the rice and heat for 1 minute to 1.5 minutes in the microwave. Keep an eye that the rice does not dry out.
Recipe FAQs
Definitely! We can make just the rice using pot-in-pot or with a curry with a similar cooking time. I prefer pot-in-pot for less than a cup of rice. For more than a cup I recommend using the main pot itself.
The perfect rice to water ratio to cook fluffy jasmine rice is 1:1. It is also okay to replace water with vegetable or meat based stock.
Yes for sure. Simply step up the ingredients and keep the cook time same. The instant pot adjusts the time to cook based on weight of the ingredients.
Certainly. This is a step not worth skipping. Washing the rice removes any dirt or bits in it. Plus, it helps get rid of all the starch which if left in the rice will give us gluey rice. Since several times till the water runs clean.
No not at all. The recipe works perfectly when we cook it straight after washing. If the rice is left to soak in the water, it absorbs the water and throws off our water:rice ratio.
Pairings
Jasmine rice is perfect to serve with so many Asian mains. Moreover, it works great to make some fried rice as well. Here are some classic pairings with the rice.
More Instant Pot Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Instant Pot Jasmine Rice
Ingredients
- 1 cup Jasmine Rice
- 1 cup Water
- 1 teaspoon Olive Oil
- ½ teaspoon Salt
Instructions
- Measure and add jasmine rice to a large bowl.1 cup Jasmine Rice
- Add water and rinse the rice through. Remove as much starch as possible.
- The water does turn cloudy, so discard that.
- Repeat till the water is clear.
- Then drain and add the rice to the instant pot insert.
- Add the water, oil and season with salt. Stir well and push all the rice below the water level.1 cup Water, 1 teaspoon Olive Oil, ½ teaspoon Salt
- Then close the instant pot lid and turn the valve to sealing. Set the mode the pressure cook and time to 5 minutes.
- Once the cooking process is done, let the pressure release naturally for 10 minutes and open the lid.
- Then fluff the rice lightly using a fork or silicone spatula.
- Transfer to a bowl or use it as you like.
Video
Notes
- Rinse the rice: It is important to rinse the rice before cooking. This helps get rid of any impurities or foreign particles in the rice. Plus, we remove all the starch from the rice. Starch makes the cooked rice gluey and not separate.
- Measuring cup: The measuring cup that comes with the instant pot is 180 ml. This is different from the regular measuring cup. Use a dry measuring cup for the uncooked rice and liquid measuring cup for the water.
- Soaking the rice: This recipe to cook jasmine rice is designed to quickly cook after washing. As soaking the rice will make the grains absorb the water and throw off the ratio of water:rice. So simply rinse, add and cook the rice.
- Avoid tough and dry rice: Do not leave the instant pot insert inside the instant pot after the rice is cooked. Especially if the mode is on .keep warm'. The additional heat from the hot pot dries out the rice and it starts to stick to the bottom of the pot.
- Flavoring the rice: The recipe works with replacing water with same amount of vegetable stock. Moreover, adding whole spices like cumin, star anise or cinnamon is great. Plus, some parsley, cilantro or oregano works well.
- Brown Jasmine Rice: It is easy to use this recipe to cook brown jasmine rice. Simply use 1.25 cup water for every cup of brown rice. Moreover switch the time from 5 minutes to 20 minutes.
- Storing prepared rice: Transfer the cooled cooked rice to a lidded container and refrigerate up to 5 days. To heat, sprinkle some water on the rice and heat through in the microwave. This helps keep the rice from becoming tough and dry.
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