Ingredients:

  • 1 cup (200g) Long-grain white rice (basmati, jasmine, or long-grain), rinsed thoroughly
  • 1 1/4 cups (295ml) Water
  • 1/2 teaspoon (2.5ml) Salt (optional)

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 and helps prevent stickiness.
  2. Add the rinsed rice, water, and salt (if using) to the Instant Pot inner pot.
  3. Secure the lid of the Instant Pot, ensuring the valve is set to 'Sealing.'
  4. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes at high pressure.
  5. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, manually release any remaining pressure by carefully opening the pressure release valve.
  6. Open the lid carefully (watch out for steam!). Fluff the rice with a fork. Serve immediately.