Rinse the rice in a colander with small holes or a sieve until the water runs clear.
Add the rice to the inner steel insert of your instant pot. Add the water. Throw in the salt and cooking oil, if using. Secure the lid and make sure the steam release handle is on ‘sealing’. Press the pressure cooking button, adjust to high and set the timer for 25 minutes.
When the timer beeps, wait for 10 minutes before releasing the rest of the steam and open the pot. Fluff the rice with a fork and serve hot with the dish of your choice.
Do rinse the rice well. It reduces the stickiness and prevents a layer of foam from forming on the surface after it’s done.
Want to reduce the stickiness further? Squeeze half a lemon in the water before pressure cooking the rice.
Keep to the rice and water ratio specified in the recipe. Of course, you can increase or decrease the quantity of rice, but be careful to increase or decrease the water proportionately.
Use long-grain Basmati rice to make this recipe. It is the best kind and is non-sticky. I like the Tilda brand but you can use the one you have eaten and liked.
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