Instant Pot Jasmine Rice

5 from 2 votes

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.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish, Sides

Cuisine: Asian, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 178kcal

Author: Smruti

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.

Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition