White Rice in the Pressure Cooker is a game changer when it comes to cooking rice. It requires minimal effort, next to no ingredients, and is so much faster than cooking it on the stovetop.
My boyfriend, who cooks once like every 3 or 4 months or so, swears by rice cookers. When he reminisces about his bachelor days – you know, the ones where he didn’t have a personal chef *aka me* making him delicious gourmet meals on the daily and was forced to cook for himself – he tells me how he would basically survive off of rice cooker rice.
Then he would go on to explain how rice cookers never fail to produce the perfect batch of fluffy rice every single time. And on some more about how we should get one and that that’s the first thing he’ll buy (off of a very long list, I suppose) if I ever go away and aren’t around to stop him.
Now let me just clear one thing up. It’s not that I don’t like rice cookers or that I have anything at all against them. In fact, I’m pretty sure I’ve only ever used one once in my entire 33 years of living. And yes, I will admit, the boyfriend is somewhat justified for constantly going on and on about how good they are as the rice DID come out PERFECTLY fluffy. Buuuuut do I really need another kitchen appliance when I have the Instant Pot that also cooks up perfectly fluffy rice?!
After learning how to make white rice in the pressure cooker, I’ve literally never used the stovetop method again. So, basically, I haven’t cooked rice in a pot on the stove in a good 5 or so years. And that’s a good thing because I can’t even begin to tell you how many scorched and burnt pots ended up straight in the garbage back in those stovetop rice cooking days. I could never seem to get that method quite right. But who cares now?! Pressure cooker rice is where it’s at!
No burnt pots. No waiting for water to boil. And no simmering away for 30+ minutes. Just rice that cooks up perfectly while you go on with your bad self and do something entirely different. And that, my friends, is what I like to call a win-win. I think it’s fair to say that even the boyfriend thinks so.
WHAT YOU’LL NEED TO MAKE WHITE RICE IN THE PRESSURE COOKER
Yup. SO easy. SO basic. Just 3 simple ingredients and that’s if you’re counting water and salt as 2 of them. And of course, your Instant Pot or Pressure Cooker. Let’s discuss the ingredients in a little bit more detail down below:
- Rice: This recipe for Rice in the Instant Pot is based off of white rice (jasmine rice). Other types of rice such as brown or basmati will have a totally different cooking time. Therefore, you can’t use them interchangeably in this recipe.
If you’re looking to cook up a no-fail batch of brown rice in the Instant Pot, check out this post instead.
- Water: The liquid in the pressure cooker that cooks the rice until tender. Also keeps it from burning or scorching the bottom of the pot. The rice absorbs this liquid as it cooks so feel free to use something other than water for a more flavourful rice. Chicken broth, veggie stock, or coconut milk all make great alternatives.
- Salt: Optional but adds a bit of flavour and seasoning to the plain white rice.
HOW TO MAKE WHITE RICE IN THE PRESSURE COOKER (KEY TIPS)
You can find full instructions for how to make white rice in the pressure cooker in the recipe card down below. But here are a few quick tips to keep in mind:
- Rinse the rice with cold water before beginning. The best way to do this is by adding the rice to a fine mesh strainer, placing it under cold running water, and using your hands to move the rice around the strainer scrubbing it against the stainless steel basket. You will notice the water turn cloudy and milky which means that excess starches from the rice are being released. Continue until the water runs clear. This will help the grains of the rice stay separate as it cooks resulting in fluffier, softer, and tastier rice.
EXTRA TIP: In order to keep the rice to water ratio as accurate as possible, be sure to drain the rice really well after rinsing.
- Keep the rice to water ratio 1:1 for best results. You can make more than 1 cup of rice at a time without having to adjust the cooking time. However, it’s important to remember the 1:1 ratio for rice to water in the Instant Pot in order to achieve perfect results every single time.
EXTRA TIP: Use a spoon or the paddle that came with the Instant Pot to smooth out the top of the rice and ensure that all of the grains are submerged in the water before closing the lid.
- Don’t let the rice sit in the water in the Instant Pot. Instead, cook it immediately after adding the water to the Instant Pot. If you let it sit, the rice will absorb the water which will ultimately affect the water to rice ratio.
- When the rice is finished cooking, don’t leave it in the pot for too long (especially with the lid off) as the grains will begin to harden. Instead, serve it immediately or transfer it to a bowl or container.
FREQUENTLY ASKED QUESTIONS
Why yes, yes you can. Hence why I haven’t obliged to the BF and ran out and added yet another kitchen appliance to my already big collection. I can say that my Instant Pot works just as good as a rice cooker when it comes to making rice. And in less time, to boot! And yes, I say that with confidence!
The ratio to remember for rice to water in a pressure cooker is always going to be 1:1. You can make more than 1 cup of rice at a time without having to adjust the cooking time on the pressure cooker. However, be sure to always use the 1:1 ratio of rice to water for best and fluffiest results.
How long it takes to cook rice in a pressure cooker depends on what kind of rice you’re cooking. For white rice in a pressure cooker, it will take about 13 minutes to fully cook the rice on high pressure, not including the time it takes for the pot to come to pressure.
RECIPE NOTE: The Instant Pot has a rice button (good for white rice only) that cooks the rice for a longer time at a lower pressure. This is a different method than what is shown in the recipe card down below.
To store leftover white rice, first allow it to cool to room temperature to prevent condensation and bacterial growth. Transfer the rice to an airtight container or a resealable plastic bag, then place it in the refrigerator, where it will stay fresh for up to 4-6 days.
For longer storage, spread the rice out on a baking sheet to freeze it individually, then transfer it to a freezer-safe container or bag, and freeze for up to 6 months. When ready to use, reheat the rice in the microwave or on the stovetop with a small amount of water to help restore its moisture and texture.
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WHITE RICE IN THE PRESSURE COOKER
White Rice in the Pressure Cooker is a game changer when it comes to cooking rice. It requires minimal effort, next to no ingredients and is so much faster than cooking it on the stovetop.
Ingredients
- 1 cup Jasmine White Rice
- 1 cup Cold Water
- Salt, to taste, optional
Instructions
- Add the rice to a fine mesh strainer. Under cold running water, use your hands to scrub the rice against the stainless steel basket of the strainer releasing excess starches. Do this until the water runs clear and is no longer cloudy. Drain well.
- Add the rinsed rice to the Instant Pot along with the 1 cup cold clean water. Use a spoon or the paddle that came with the Instant Pot to smooth out the top, ensuring all of the rice is submerged under the water.
- Put the lid on the Instant Pot, turn the venting knob to the sealing position and set it to 3 minutes on high pressure. When the Instant Pot beeps, allow it to naturally release the pressure for 10 minutes. Then turn the venting knob to the venting position to release the remaining pressure. Quickly open the lid, fluff the rice with a fork and stir in the salt, if using.
Notes
If you want to cook more rice, double/triple the amount using the 1:1 rice to water ratio. There is no need to adjust the cooking time.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 103Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 296mgCarbohydrates: 22gFiber: 0gSugar: 0gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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