Ingredients:

  • 1 cup (200g) long-grain white rice (e.g., Basmati, Jasmine)
  • 1 ¼ cups (300ml) water
  • ½ teaspoon (2.5ml) salt (optional, to taste)
  • 1 teaspoon (5ml) olive oil or other neutral oil (optional, to prevent sticking)

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch for fluffier results.
  2. Add the rinsed rice, water, salt (if using), and oil (if using) to the pressure cooker pot.
  3. Secure the lid of the pressure cooker, ensuring the pressure valve is set to the sealing position. Cook on high pressure for 5 minutes.
  4. After the 5 minutes, turn off the pressure cooker and let the pressure release naturally for 10 minutes. Do not quick release the pressure.
  5. Carefully release any remaining pressure. Open the lid and fluff the rice gently with a fork. Serve immediately or store for later use.