When I need rice on the table fast, I turn to this Instant Pot Perfect White Rice. This no-rinse white rice can cook itself while you create the rest of your dinner time masterpiece!
Is rice not the most versatile food in the world!? It's a go-to side dish to so many of our dinners around here and the main reason I decided I needed 2 electric pressure cookers (or 5 . . . recipe testing and all).
I try to do mostly whole grains around here so my go-to rice is usually this Perfect Brown Rice, but if I failed to plan ahead, I'll whip up this Instant Pot Perfect White Rice instead. In less than twenty minutes, you've got your side dish ready to roll and the hardest part about it was opening a can of chicken broth.
WHY YOU WILL LOVE THIS EASY WHITE RICE
- Hands off! No babysitting the stove top!
- Perfectly cooked every time, seriously, don't even worry about it
- No rinse! Which I know is a bit of a controversial topic, I'll chat more on that in a sec
- Instant Pot rice is THE BEST rice you will ever have. Once you've tried it, you'll be sold for life
HOW TO MAKE WHITE RICE IN AN ELECTRIC PRESSURE COOKER/INSTANT POT
- Add your rice, broth, salt, and butter to the pot
- Cook for 3 minutes with a 10-minute natural pressure release
- Fluff and serve!
PERFECT RICE TO WATER RATIO FOR THE INSTANT POT PRESSURE COOKER
While this ratio can vary with altitude and model of Pressure Cooker, I have found my perfect ratio to be 1 cup rice : 1 1/4 cups of liquid. I like a little bit of butter for flavor and to help keep it from clumping as well. This ratio works for rinsed and unrinsed rice.
TYPES OF WHITE RICE BEST FOR PRESSURE COOKING
Quite honestly, I have yet to find a variety of rice that I think is better cooked on the stovetop. For white rice my go tos are:
- Standard White: long grain, cooks up dry and separated, has a mild versatile flavor
- Jasmine rice: long grain, cooks up soft and a little sticky, mild floral flavor and perfect for Thai and Asian dishes
- Basmati rice: long grain, texture is somewhere in between the other two, has a slightly nutty flavor (my favorite!)
All of the above varieties will work with the ratios listed in the recipe
- Arborio Rice: medium grain, very starchy, sticky white rice, best for making rice pudding and the most amazing Instant Pot Risotto. Ratios and method are different for this variety
HOW TO ADD MORE FLAVOR TO RICE
The best way to ensure flavorful rice is to cook it in a flavorful liquid. You can keep it simple with butter, salt, and water, or amp it up by swapping the water for broth, which is how I roll, but the sky is the limit! Herbs, spices, coconut milk, vegetable juice, fruit juice (think lemon, lime, pineapple), soy sauce, etc. See below for a list of my favorite dishes containing rice for examples of this.
Now on to some more controversial topics:
I about made myself crazy researching whether rice needed to be rinsed or not. I wanted to give you concrete answers, but the answer to this question is by no means one-sided.
Some argued that rinsing rice is needed to rid the rice of impurities, specifically arsenic. Others claimed that the amount of arsenic is minimal and not concerning if rice is only eaten occasionally.
Others say that rinsing the rice washes away nutrients and should be avoided, while some suggest that that the nutrient loss is minimal and not concerning.
One article stated that the debate of rinsing rice was simply determined by how you wanted your rice to turn out, sticky or separated.
So what was my conclusion after reading all of this?! Same thing that I've told my patients for years:
ALL THINGS IN MODERATION.
Eat rice in moderation, rinsed or unrinsed, balance it out with lots of veggies and whole foods and when in doubt, ask your physician if he believes it might be a concern for your particular health situation.
For my family, I buy packaged rice (not bulk or bin rice), if I want it a tad sticky I don't rinse it, if I want it more separated, I do rinse it, and we eat it 4 – 5 times a month.
Which leads to another rice debate . . .
IS WHITE RICE HEALTHY?
Brown rice ultimately contains more nutrients, antioxidants, and fiber since the bran and germ layer are still intact. White rice has been processed to remove these layers to create more mild flavored rice and to increase the life span. However, white rice is fortified with nutrients after this process so it is not without nutritional value. For those with digestive problems, low fiber white rice is actually preferred. You can read more on this debate here.
My conclusion – again, all things in moderation. I usually serve my favorite Instant Pot Brown Rice (pictured below) at home and have white rice in restaurants, combine it with veggies and protein, and not stress about it for a second. What're your thoughts?
Was that more than you ever wanted to know about rice from a food blogger? If so, I apologize, I get researching things and have a hard time not telling you EVERYTHING I learned. Just be glad I pulled in the reins on showing you all the cool crafts you can do with rice.
Enjoy this quick and easy essential recipe!
PS: Is this not the cutest bowl ever! I found it at a thrift store and it reminds me of a hot chocolate mug my grandma gave me when I was a child that had a figurine glued to the bottom. If anyone knows where I can find more like it, I would love to know!
MORE INSTANT POT RICE RECIPES
- Instant Pot Green Rice
- Instant Pot Mediterranean Rice
- Instant Pot Sweet Curry Coconut Cashew Rice (Page 121 in Master the Electric Pressure Cooker)
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT WHITE RICEPrint
Instant Pot Perfect White Rice
Perfect, no rinse, rice that requires only a couple minutes of your time!
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Grains
- Method: Pressure Cooker
- Cuisine: American
- 1 cup long grain white rice (rinsed or unrinsed)
- 1 1/4 cup low-sodium chicken broth
- ½ teaspoon salt
- ½ tablespoon butter
- Add rice, chicken broth, salt, and butter to the pressure cooker pot and stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Fluff the rice with a fork. Serve immediately.
- The rice to liquid ratio works for both rinsed and unrinsed rice. Unrinsed will be a tad sticky (not clumpy), rinsed will be more separated
- Freeze any extra rice in resealable freezer bags. I love having it on hand for quick rice bowl dinners and fried rice
- Double ingredients if needed. I've never tried tripling it
Keywords: pressure cooker, instant pot, white rice, easy side dish