Instant Pot Rice (That’s Perfect Every Time!) Recipe

I perfected How To Cook Rice In Instant Pot for brown, long grain white, basmati, and jasmine, and I’m sharing the simple secrets that finally made every pot turn out right.

I never thought rice could be interesting until I started making Instant Pot Rice (That’s Perfect Every Time!). I mess around with jasmine rice and long grain white rice depending on my mood, and the texture really does change like night and day.

Sometimes I pull up How To Cook Rice In Instant Pot notes midweek, sometimes I hit Instant Pot Rice White Using Rice Button and cross my fingers, its like a experiment that somehow always surprises me. I even put on Damien Rice while the pot hums away, because music somehow makes the result feel like more than just food.

Read on if you want to be surprised.

Ingredients

• Long grain white rice: Light and fluffy when cooked, mostly carbs, little fiber, good for everyday meals.
• Jasmine rice: Fragrant, soft and slightly sticky, high in carbs, low in fiber, it pairs with spicy.
• Basmati rice: Aromatic long grains that separate well, lower glycemic than some whites, its great with curries.
• Brown rice: Whole grain with more fiber and protein, chewier texture, more filling and slightly nutty.
• Water: Essential for cooking, controls rice texture, plain but crucial, use clean filtered water sometimes.
• Salt: Adds depth and balances flavor, a little goes far, enhances natural sweetness of rice.
• Oil or butter: Optional fat that keeps grains separate and adds richness, makes rice taste more polished.

Ingredient Quantities

• Long grain white rice
  • 1 cup long grain white rice
  • 1 cup water
  • 1/2 teaspoon kosher salt or table salt to taste
  • 1 teaspoon neutral oil or 1 tablespoon unsalted butter optional, I usually add a little oil

• Jasmine rice
  • 1 cup jasmine rice
  • 1 cup water
  • 1/2 teaspoon kosher salt or to taste
  • 1 teaspoon neutral oil or 1 tablespoon unsalted butter optional

• Basmati rice
  • 1 cup basmati rice
  • 1 cup water
  • 1/2 teaspoon kosher salt or to taste
  • 1 teaspoon neutral oil or 1 tablespoon unsalted butter optional

• Brown rice
  • 1 cup long grain brown rice
  • 1 1/4 cups water
  • 1/2 teaspoon kosher salt or to taste
  • 1 teaspoon neutral oil or 1/2 tablespoon unsalted butter optional

How to Make this

1. Pick your rice and measure exactly: Long grain white 1 cup rice with 1 cup water, Jasmine 1 cup rice with 1 cup water, Basmati 1 cup rice with 1 cup water, Brown rice 1 cup rice with 1 1/4 cups water. For any of them add 1/2 teaspoon salt to taste and either 1 teaspoon neutral oil or 1 tablespoon unsalted butter for white, jasmine, basmati, or 1 teaspoon oil or 1/2 tablespoon butter for brown rice if you want it richer.

2. Rinse the rice under cold water until the rinse water runs almost clear, swirl with your hand and drain. This removes extra starch so it wont get gummy. For basmati you can soak 15 to 30 minutes if you want extra fluffy separate grains, but it is optional.

3. Put the rinsed rice in the Instant Pot inner pot, add the correct water amount, add salt and the oil or butter. Do not stir vigorously, just even out the rice so it sits flat.

4. Close the lid, make sure the steam valve is sealed, choose Pressure Cook or Manual on high pressure and set the cook time based on the rice you chose: Long grain white 4 minutes, Jasmine 3 minutes, Basmati 4 minutes, Brown rice 22 minutes.

5. When the cook cycle ends let the cooker sit undisturbed for 10 minute natural release. this step finishes the rice gently and stops it getting sticky.

6. After 10 minutes carefully flip the valve to quick release the remaining pressure, open the lid away from your face once the float drops.

7. If you added butter and it melted into the pot just fluff the rice gently with a fork to separate the grains. Do not mash or stir hard, just fluff and let it rest 2 to 3 minutes if you can.

8. Taste and adjust salt, serve hot. Leftovers store well in the fridge for 4 to 5 days, reheat with a sprinkle of water and cover to steam it back to life.

Equipment Needed

1. Instant Pot or other electric pressure cooker with inner pot and sealing lid
2. Measuring cups (1 cup plus a set for other amounts)
3. Measuring spoons (at least 1/2 teaspoon and 1 teaspoon)
4. Fine mesh sieve or strainer for rinsing rice
5. Small bowl (for soaking basmati or holding rinsed rice)
6. Silicone spatula or rice paddle to level the rice and stir gently
7. Fork for fluffing the finished rice
8. Oven mitt or kitchen towel for handling the hot lid and quick release valve

FAQ

Instant Pot Rice (That’s Perfect Every Time!) Recipe Substitutions and Variations

• Water
  • Low sodium chicken or vegetable broth, 1 cup broth in place of 1 cup water, adds savory flavor. Cut added salt accordingly.
  • Light coconut milk mixed with water, try 3/4 cup coconut milk + 1/4 cup water for a subtle creaminess (works great with jasmine).
  • Dissolved bouillon or stock concentrate, use 1 cup water + 1/2 teaspoon concentrate for richer taste, taste and adjust salt.
  • Weak black tea or dashi for Asian dishes, use same volume but expect extra flavor notes.
• Salt (kosher or table)
  • Low sodium soy sauce or tamari, about 1 teaspoon instead of 1/2 teaspoon salt, gives umami and color.
  • Bouillon paste or powdered bouillon, use about 1/4 teaspoon paste or 1/4 teaspoon powder in place of 1/2 teaspoon salt, it adds depth.
  • Sea salt flakes or finishing salt, use a little less by volume if replacing table salt cause flakes take up more space.
  • Garlic powder or onion powder, 1/4 teaspoon for a flavor boost if you want less straight saltiness.
• Neutral oil or unsalted butter
  • Light olive oil or avocado oil, swap 1 teaspoon oil for 1 teaspoon, mild flavor and high smoke point.
  • Ghee or clarified butter, use same amount as oil for nuttier buttery flavor and higher heat stability.
  • Coconut oil, use 1 teaspoon but expect a slight coconut aroma, pairs well with jasmine.
  • Sesame oil, use 1/4 to 1/2 teaspoon as a finishing flavor rather than cooking oil, it can be too strong if you use full amount.
• Jasmine rice
  • Basmati rice, you can swap 1:1 for most dishes, rinse well and let a 5 to 10 minute natural release for fluffier grains.
  • Long grain white rice, 1:1 ratio works, but jasmine is slightly stickier while long grain stays more separate.
  • Medium grain or sushi rice, use if you want stickier rice, but you might need a touch more water (about +1 to 2 tablespoons).
  • Cauliflower rice for low carb, use 1:1 volume but skip pressure cook, just sauté or steam after cooking other things.

Pro Tips

1) Rinse and dry the rice good, but dont scrub it like crazy. Use a fine mesh sieve and shake off excess water so the grains arent sitting in puddles when they go in the pot. For long fragrant rices a short soak will make the grains separate better, but too long and the texture gets mushy.

2) Fat and salt matter more than you think. A little oil or butter tossed with the dry rice makes it less likely to cling to the pot and gives nicer mouthfeel, and salting before cooking seasons through instead of just sitting on top. If you want deeper flavor, cook in low-sodium broth instead of plain water.

3) Let it finish resting, dont rush it. Let the cooker depressurize naturally and then fluff gently with a fork, dont stir hard or youll smash the grains together. If you accidentally over-fluff, let it sit a couple minutes off heat and the steam will settle the texture back.

4) Leftover and rescue hacks youll actually use: to revive refrigerated rice sprinkle a little water, cover and microwave or steam gently so it rehyrates. If too wet after cooking leave the lid off on low heat for a few minutes to dry it out, if undercooked add a splash of hot water and give it another short pressure burst.