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Instant Pot rice: this is how you make it



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The Instant Pot Max.


Tyler Lizenby / CNET

If you own a Instant Pot you know they're super handy kitchen gadgets. Not only do they save time, they also reduce clutter, so cleaning up is a breeze. You can also make delicious rice in your Instant Pot (although if you don't have an Instant Pot, our colleagues at Chowhound 1

1 have listed 11 different recipes for more traditional rice cooking methods ). The problem is that the printed manual and the bundled recipe book only give vague instructions. And Instant Pot's own guide clashes with many rice recipes on his website.

To resolve the matter, I tested my hand batch after batch of Instant Pot rice. This guide explains what worked for me in simple steps you can try for yourself. Soon you will lean on your new Instant Pot to do double work as a quick rice maker.

Read more: Best Instant Pot Accessories for 2020

Rice Cookers and the Instant Pot

When cooking white rice on the stove, the typical ratio is 1 part rice to 2 parts water. With rice cookers, you don't have to remember ratios at all. Simply measure rice with the stovetop accessory (usually 180 ml or 6.1 liquid ounces). Then fill the machine's pot to a pre-calibrated waterline that matches your amount of uncooked rice.

Rice cookers often have multiple water volume lines. Which one you choose depends on the type of rice you plan to make. Not so with an Instant Pot, which has only one set of suggested water volume lines corresponding to the water level standard rice cookers suggest for white rice. It also translates in a 1: 1 ratio (1 part rice to 1 part water). Most importantly, the volume lines cause the displacement caused by the volume of the rice itself (measured by that 180ml cup).

Instant Pot also recommends a 1: 1 ratio for all cooked rice grains. This included everything from brown to jasmine, basmati and wild rice. The only variable that changes is how long it should cook.


Brian Bennett / CNET

Step 1: Measure your rice

Measure the dry rice you want to cook in flat cups. Now put the rice in the inner pot. Then take the inner pan out of your appliance and set it aside – in your sink or nearby is ideal.

You can rinse rice in the Instant Pot steel inner pan or use a rice strainer like this.


Brian Bennett / CNET

Step 2: Rinse it well

Fill the inner pot with a healthy amount of cold water. You don't need to be precise, but you need to have enough liquid to submerge the granules about 2 to 3 inches. Gently rotate the water and rice fertilizer with your hand. The water should quickly become cloudy or milky. Carefully drain most of the water and repeat the process. It usually takes about four rinses for the water in the pot to clear.

There is one benefit to using that special rice that came with your Instant Pot. Simply fill the liner to the water level corresponding to the added cups of rice.


Brian Bennett / CNET

Step 3: Fill the pot

Then fill the liner of the Instant Pot with the rest of the water you need. Leave the wet rice in the pot and don't worry about squeezing it. Just add (or subtract) enough water to achieve the correct line. Remember to aim for the line next to the number of rice cups you've added.

Here's a nice fork-filled batch of American long-grain white rice.


Brian Bennett / CNET

Now close the lid by turning it to the locked position. Make sure the steam vent valve is set to "sealing"

Step 4: Let things boil

We use the "Rice" cooking program from your Instant Pot. This function is specially designed for white rice. It is an automatic cooking mode that lasts 10 to 12 minutes. When the program has finished, wait another 15 minutes for the appliance to cool down and the internal pressure to drop naturally.

The Instant Pot can also make high quality Japanese rice with Japanese quality. Just stick to that 1: 1 ratio.


Brian Bennett / CNET

Step 5: Fluff and Staple

Open the lid. You should be greeted by the wonderful sight and smell of freshly cooked rice. However, don't forget one essential step. Grab a fork and slide it gently through the rice bed. This loosens the grains and mixes in the residual water at the bottom of the pot.

In this way I have successfully prepared batches of American style long grain rice. The same goes for short grain Japanese rice. These are the cereals I personally eat most often. Of course, if the texture that comes out is not to your liking, tweak away. If the results taste too soft or sticky, try slightly less water. Go the other way if your rice is a little too al dente.


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