White Basmati Rice
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Basmati Rice
Print Recipe
I gave away my rice cooker after I had so much success making rice in the Instant Pot®. Not only is it faster than using the rice cooker, but the end result is fluffier rice. I make a batch every week and serve it with almost any main dish. For a treat, I make super-quick rice pudding by reheating the rice with some milk, butter, cinnamon, raisins, and maple syrup. You can also blend cooked rice with water and then strain it to make homemade rice milk.
Instant Pot Basmati Rice
Votes: 5
Rating: 3.6
Rate this recipe!
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Basmati Rice, Water
Prep Time 5 minutes
Cook Time 8 minutes
Servings
6 servings
Ingredients
  • 2 cups white basmati rice rinsed
  • 3 cups Water
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Basmati Rice, Water
Prep Time 5 minutes
Cook Time 8 minutes
Servings
6 servings
Ingredients
  • 2 cups white basmati rice rinsed
  • 3 cups Water
Instant Pot Basmati Rice
Votes: 5
Rating: 3.6
Rate this recipe!
Instructions
  1. Combine the rice and water in the inner pot.
  2. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
  3. Unlock and remove the lid. Serve the rice immediately, or place it in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.
Recipe Notes

ADVANCE PREP TIP: Rinse and drain your rice and place it in the Instant Pot® with the water up to 8 hours ahead of time. When you’re ready to start cooking, just plug it in and set the time.

MEAL PREP TIP: White rice is incredibly versatile, soaking up the flavors of whatever it is served with. Try it with Green Thai Coconut Curry with Tofu (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 90), Kung Pao Chicken (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 134), and Indian Butter Chicken (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 138). When reheating cooked rice in the microwave or on the stovetop, add about 1 teaspoon of water per serving to keep it moist and prevent it from burning.

PER SERVING Calories: 225; Fat: 0g; Carbohydrates: 49g; Fiber: 1g; Protein: 4g; Sodium: 3mg

6 replies
  1. Lunethv
    Lunethv says:

    Followed recipe exactly as described, watery rice is the result 10/10 if you like soggy rice!

  2. SabrinaM07
    SabrinaM07 says:

    I did a 1 to 1 ratio of rice to water. So I cooked 2 cups of rice in 2 cups of water, and it came out just right.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *