Instant pot jasmine rice is perfectly fluffy and fragrant every time. Perfect and delicious handoff side dish!
In general, if you cook regular long -distance white rice, Jasmine Rice adds some additional features to your meal with a simple upgrade. It only has a sticky hint and a light and fluffy texture with a subtle flower. Cooking it in an instant pot requires all guesses. Give it perfectly soft every time!
Jasmine Rice is the most often paired with Asian cuisine, but it can be used anywhere where you use different rice. Today we will learn how to make instant pot jasmine rice, which is similar to how to cook white rice in an instant pot.
Why I like this instant pot jasmine rice
Instant pot is the best way to cook jasmine rice. The reason I like is:
- The simplest cooking method. The instant pot is very easy, it doesn’t reach, and is suitable for busy Sunday night or meals.
- Perfect texture. The instant pot is a perfectly ripe and soft rice that guarantees consistent results every time.
- fast. The instant pot meets its name. In just 4 minutes, Jasmine Rice is cooked and is a 10 -minute pressure release. The Stove Top takes about 15 minutes later to cook with a 10 -minute break.
What you need
You only need a few ingredients to make instant pot jasmine rice. Scroll with the recipe card below Accurate measurement.
- Jasmine Rice -Do not buy fine rice or prepared rice. Here you need regular jasmine rice.
- water -If you want, you can replace chicken, but Jasmine Rice doesn’t think it’s necessary because it tastes good in itself.
- Cosher salt -Seasoning.
- Avocado oil or olive oil -Make the grain from sticking to each other.
How to make jasmine rice in an instant pot
How simple it is to make an instant pot jasmine rice. See the recipe card below Printable guidelines.
- prepare. Rinse the rice until the water is clear and put it in an instant pot with the rest of the ingredients.
- Cook. After fixing the cover and cooking for 4 minutes at high pressure, 10 minutes of natural pressure.
- provide. Folk and serve the rice with fork.
Tip and deformation
This pointer helps Jasmine Rice completely reveal.
- Do not skip rins. Rinse rice before cooking to remove excessive starch and ensure fluffy and separate rice grains.
- Add flavor. You can add spices such as cumin or turmeric before cooking. After cooking, send fresh herbs such as chopped sealant or squeeze citrus juice.
- Try another oil. Virgin coconut oil adds a subtle coconut flavor. You can also use butter a little rich.
Appropriate storage
- refrigerator: Store the remaining rice for 3-4 days in the sealed container of the refrigerator.
- Freezer: The cooked jasmine rice can be stored in the freezer for up to 6 months. Heart in the refrigerator before re -heating.
- Re -heatingTo re-heat, add some water to the rice and add a microwave for 1-2 minutes or heat it to a fan of the stove until it is warm. You can also use the remaining food to make Thai fried rice.
Product: 8 Serving (generous 3/4 cup)
Serving size: 0.75 cup
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Rinse 2 cups of rice on the mesh strainer until the water is clear. Move it to an instant pot with water, salt and oil and stir gently.
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Cover it with high pressure for 4 minutes and cook, and then naturally release the pressure release for 10 minutes.
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Open the lid and send the rice with the fork.
Last stage:
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clothing material: 0.75 cup,,, Calories: 174 Kcal,,, carbohydrate : 37 G,,, protein: 3 G,,, province: 1 G,,, Saturated fat: 0.1 G,,, Multi -unsaturated fat: 0.2 G,,, Single unsaturated fat: 0.5 G,,, sodium: 151 Mg,,, potassium: 53 Mg,,, fiber: 1 G,,, sugar: 0.1 G,,, calcium: 15 Mg,,, steel: 0.4 Mg
