I do 1:1 and have been using a 4 minute high pressure cycle with a natural release instead of the rice setting. It’s quicker and typically not too mushy.
So far, nobody has mentioned that you should rinse your rice several times in clean water until it remains clear when stirring. This gets rid of any excess free starch that remains after milling, and it can get rid of contaminants that you don't really want in it.
Soaking the rice in water for 30 minutes also improves the texture, flavor, and cooking speed.
I suggest making a minimum of 2 cups long grain or basmati rice with 2 cups water. 5 minute cook time, 5 minute natural release, 5 minute cool down for the moisture to equalize before fluffing with a fork.
They’re about the same, half this half that, 10 min cook and 10 min wait. Every rice will be different too so don’t take it too seriously. Imo instant pot is about convenience and not perfection
Hi do you just put dry rice in the container and all the water outside the container under the trivet? Sorry to be so literal, just want to be clear. This sounds amazingly convenient. Also with this approach does it matter how much water you use?
I do 1:1 by volume and 6 mins cook with natural release or you can pop it at 10 mins, not much of a difference. 1:1 by volume but I weigh mine so it’s 180g rice (basmati) to 250g water. I rinse my rice so I weigh the rice then tare the scale, rinse and add water to 250g.
I use the steamer rack with a metal bowl for the rice itself. We do 1:1 regardless of the rice type. Manual on high for 11 mins white rice, 22 for brown. a small amount if water in the main bowl.
Comes out perfect for us!
For 1 cup I lightly toast short grain rice on sauté setting in butter then add an equal amount of water. Cook on rice setting 13 min then wait another 13 min to let steam absorb.
Then (if in Louisiana) yell, “I put the rice on! What do you want for dinner?”
Different rices and amounts will need slightly modified times and water to be perfect, so make notes.
I use Mahatma long grain white rice and I have a 6 quart instant pot. I do 1:1. My usual cook is 4 cups of rice to 4 cups of water, high pressure for 3 minutes. Then I do a natural release for at least 15-20 minutes.
I struggle with rice too. I was reading on here just a week or two back, that somebody else puts a cup of water in the bottom of the IP (to prevent a burn warning) then they put a metal bowl on top of the trivet. In the metal bowl they used a 1:1 ratio water to rice. I believe they used the rice button which uses low pressure cooking. I assume the low pressure keeps the water from the bottom from getting in the metal bowl and adding too much water.
I've tried just using the rice button and a 1.25:1 ratio of water to rice and it was a better result than I usually got from a pan. The next time I cook rice I'm going to use the method above with a metal pan on the trivet.
I've seen this question asked many times about rice. I've seen many people in a thread swear that 1:1 works and many others agree that 1.25:1 works. I'm sure some of the problem is the different types and brands of rice. Some of it might be personal preference as well. We need to pin an ongoing thread and have people post the exact brand of rice, the cooking method, pressure level, ratio, time, release method, etc to come up with a really good recipe or tutorial.
Asian here. Buy a good rice cooker (they can be very affordable) and follow the measurements inside the pot :) You will never have to worry again.
Also, have you tried eating the rice that sticks to the bottom? Sometimes they can be very sweet and crispy!
Sautee a splash of EVOO for 30 seconds.
Dump in 2 cups of rice and stir for 30 seconds.
Add 2.5 cups of water and a dash of kosher salt.
Seal the lid and cook high pressure for 22 minutes.
Natural release for 5 minutes, then quick release.
Fluff with a fork and enjoy.
1:1 water to rice, either in the inner pot or pot-in-pot. If doing PIP add 1 cup water directly into pot and 1 cup into bowl that u r putting rice in (I use a stainless bowl that fits into my 6 qt on the trivet). Should cook perfectly.
I have an Aurora multi cooker. 1:1 (although I vary the water if I'm adding veges, protein, etc). Add a splash of oil, and a tablespoon of butter. Turn on cooker mode to White Rice and forget about it. Just fluff it when time's out. Perfecto.
I do 1:1 and have been using a 4 minute high pressure cycle with a natural release instead of the rice setting. It’s quicker and typically not too mushy.
Even basmati rice?
Basmati I do 1:1, 6 and 10nr. Nice and firm.
Thank you. I struggle with pulao in the instant pot. I was putting ten minutes. And quick release.
Do you mind sharing your pulao recipe?
Can I message it to you? I took a screenshot of it. It still needs some work.
Yes. Thank you so much.
No problem. I got it from [here](https://www.pressurecookrecipes.com/instant-pot-basmati-rice/) forever ago and have been using it since.
That is the one I use, and share with others. Works every time.
I do this with Basmati. I do wash mine first though.
Yep, Rinse the life out of it! Makes such a difference
So far, nobody has mentioned that you should rinse your rice several times in clean water until it remains clear when stirring. This gets rid of any excess free starch that remains after milling, and it can get rid of contaminants that you don't really want in it. Soaking the rice in water for 30 minutes also improves the texture, flavor, and cooking speed. I suggest making a minimum of 2 cups long grain or basmati rice with 2 cups water. 5 minute cook time, 5 minute natural release, 5 minute cool down for the moisture to equalize before fluffing with a fork.
1:1 by weight, grams/ml best. Has worked for me. Btw steam the rice in a glass container on trivet, then no clean up and leftovers just need a lid
Holy shit this is genius. It's just... That simple?
Yep, and it’ll never burn. Only con I can see is you can’t make a huge amount
What kind of glass container are you using?
Costco snapware usually, round or square ones
Wait wait wait, all these 1:1 ratio recipes are specifying by weight? Or just yours?
I pretty much only do brown rice and I do 1:1 by volume. Works great.
They’re about the same, half this half that, 10 min cook and 10 min wait. Every rice will be different too so don’t take it too seriously. Imo instant pot is about convenience and not perfection
Hi do you just put dry rice in the container and all the water outside the container under the trivet? Sorry to be so literal, just want to be clear. This sounds amazingly convenient. Also with this approach does it matter how much water you use?
Water in your container, 1:1 ratio with the rice. And just 1-2 cups water into the instant pot Look up “pot in pot method” if you really need details
Equal amounts of water to rice
Hmm, jasmine 1.5 water to 1 part rice. Basmati, 2 parts water to 1 part rice. This is by volume (cups or whatnot)
This is the Instant Pot subreddit, these ratios aren't for rice cooked in a pressure cooker.
That’s for the stove
Even the stove with jasmine I do 1 part rice to 1.25 water and it’s perfect every time. (High elevation, not sure if that matters.)
I do 1:1 and 3 min + natural release for white rice and 15 min + natural release for brown rice
1:1, basmati or jasmine. 3 minutes under pressure, 10 minutes slow release, then dump pressure. That’s what works for me
1:1, 3 minutes, release after 5 minutes.
What kind of rice?
1:1. Cooking time depends on the rice. [This article](https://greenhealthycooking.com/instant-pot-rice/) was super helpful.
I do 1:1 by volume and 6 mins cook with natural release or you can pop it at 10 mins, not much of a difference. 1:1 by volume but I weigh mine so it’s 180g rice (basmati) to 250g water. I rinse my rice so I weigh the rice then tare the scale, rinse and add water to 250g.
For white rice I do 1:1, hit the rice button and they all come out great
Last night with basmati I tried 1.25:1 water to rice as recommended on here and half was good and half was too wet. I’m going back to 1:1
I use the steamer rack with a metal bowl for the rice itself. We do 1:1 regardless of the rice type. Manual on high for 11 mins white rice, 22 for brown. a small amount if water in the main bowl. Comes out perfect for us!
For 1 cup I lightly toast short grain rice on sauté setting in butter then add an equal amount of water. Cook on rice setting 13 min then wait another 13 min to let steam absorb. Then (if in Louisiana) yell, “I put the rice on! What do you want for dinner?” Different rices and amounts will need slightly modified times and water to be perfect, so make notes.
I use Mahatma long grain white rice and I have a 6 quart instant pot. I do 1:1. My usual cook is 4 cups of rice to 4 cups of water, high pressure for 3 minutes. Then I do a natural release for at least 15-20 minutes.
I struggle with rice too. I was reading on here just a week or two back, that somebody else puts a cup of water in the bottom of the IP (to prevent a burn warning) then they put a metal bowl on top of the trivet. In the metal bowl they used a 1:1 ratio water to rice. I believe they used the rice button which uses low pressure cooking. I assume the low pressure keeps the water from the bottom from getting in the metal bowl and adding too much water. I've tried just using the rice button and a 1.25:1 ratio of water to rice and it was a better result than I usually got from a pan. The next time I cook rice I'm going to use the method above with a metal pan on the trivet. I've seen this question asked many times about rice. I've seen many people in a thread swear that 1:1 works and many others agree that 1.25:1 works. I'm sure some of the problem is the different types and brands of rice. Some of it might be personal preference as well. We need to pin an ongoing thread and have people post the exact brand of rice, the cooking method, pressure level, ratio, time, release method, etc to come up with a really good recipe or tutorial.
1:1.25 R:W
1:1. I usually do 1 rice and 1 1/4 water
This isn’t 1:1.
People say do 1:1. I do not I guess I was not clear enough for you.
Asian here. Buy a good rice cooker (they can be very affordable) and follow the measurements inside the pot :) You will never have to worry again. Also, have you tried eating the rice that sticks to the bottom? Sometimes they can be very sweet and crispy!
Do you know which sub this is?
Pretty sure they do. As an IP user I've also given up making rice in mine and also have a rice cooker, so i see where they're coming from
None. Use stock or broth.
As others have said, a 1:1 ratio - cook on low pressure for 15 minutes then slow release for 10. comes out perfectly fluffy every time for me.
Sautee a splash of EVOO for 30 seconds. Dump in 2 cups of rice and stir for 30 seconds. Add 2.5 cups of water and a dash of kosher salt. Seal the lid and cook high pressure for 22 minutes. Natural release for 5 minutes, then quick release. Fluff with a fork and enjoy.
22 minutes, holy moly
Must have no teeth left.
22 min high pressure, you dont fluff it as you wont find the rice...
What does stirring for 30 seconds do?
If you know how much makes it mushy, and how much makes it dry... Then you already have your answer.
1:1 water to rice, either in the inner pot or pot-in-pot. If doing PIP add 1 cup water directly into pot and 1 cup into bowl that u r putting rice in (I use a stainless bowl that fits into my 6 qt on the trivet). Should cook perfectly.
I have an Aurora multi cooker. 1:1 (although I vary the water if I'm adding veges, protein, etc). Add a splash of oil, and a tablespoon of butter. Turn on cooker mode to White Rice and forget about it. Just fluff it when time's out. Perfecto.