White Basmati Rice
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.
Servings Prep Time
6servings 5minutes
Cook Time
8minutes
Servings Prep Time
6servings 5minutes
Cook Time
8minutes
Ingredients
  • 2cups white basmati ricerinsed
  • 3cups Water
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