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Let me share my go-to jasmine rice recipe that'll make you ditch takeout for good. I've perfected this instant pot method over countless meals, ensuring fluffy, aromatic grains every time. No more guesswork or burnt bottoms! This foolproof technique delivers restaurant-quality results in minutes. Whether you're pairing with stir-fries, curries, or simply enjoying plain, this recipe guarantees rice that's light, fragrant, and perfectly cooked. Trust me, once you try this method, you'll wonder how you ever managed without it.
Ingredients for Jasmine Rice in the Instant Pot
- Jasmine rice: Fragrant long-grain rice that cooks up fluffy and aromatic, perfect for absorbing flavors in Asian dishes.
- Water: Essential for cooking the rice in the Instant Pot, ensuring proper texture and consistency without overpowering the delicate jasmine flavor.
Essential Tools for Making This Recipe
- Instant Pot: Cooks the rice quickly and efficiently.
- Measuring cup: Ensures the correct rice-to-water ratio for perfect texture.
Instant Pot Jasmine Rice Recipe: Perfect Fluffiness
Equipment
- Instant Pot
- Fork
Ingredients:
Main Ingredients
- 2 cups jasmine rice
- 2 cups water
Instructions:
- Rinse the jasmine rice under cold water until the water runs clear.
- Add the rinsed rice and water to the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Allow natural pressure release for 10 minutes, then do a quick release.
- Fluff the rice with a fork and serve.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Rice Perfection Recipe
Can You Make Instant Pot Jasmine Rice Ahead of Time?
Make Ahead Instructions
- Cook the jasmine rice as directed in the recipe.
- Allow the rice to cool completely.
- Store the rice in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the jasmine rice as directed in the recipe.
- Allow the rice to cool completely.
- Place the rice in a freezer-safe container or bag.
- Label the container with the date and store in the freezer for up to 3 months.
Jasmine rice is often used in Thai and other Southeast Asian cuisines due to its fragrant aroma and slightly sticky texture when cooked.
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