Ingredients:

  • 1 cup (200g) long-grain white rice (e.g., Basmati, Jasmine)
  • 1 ¼ cups (300ml) water
  • ½ teaspoon (3g) salt (optional)

Instructions:

  1. Place the rice in a fine-mesh sieve or colander. Rinse under cold running water until the water runs clear (about 1-2 minutes). This removes excess starch for fluffier results.
  2. Add the rinsed rice, water, and salt (if using) to the pressure cooker pot. Stir gently to combine.
  3. Secure the lid on the pressure cooker according to the manufacturer's instructions. Cook on high pressure for 5 minutes.
  4. Allow the pressure to release naturally for 10-15 minutes. This is crucial for avoiding a starchy mess.
  5. Carefully release any remaining pressure. Open the lid and fluff the rice gently with a fork before serving.