Basic Long-Grain White Rice

Basic Long-Grain White Rice

For purposes of this and all the following recipes, when I say “rice” I mean any long-grain white rice such as Basmati or Jasmine. But not “converted” rice, par-boiled, or instant rice. Those don’t do well in a pressure cooker. This is my favourite method for plain white rice. Double or triple this recipe without changing the cooking time. 


1 cup rice
1 cup water
1 - 2 tsp butter or oil (optional)
1/4 tsp salt


Put everything directly in the Instant Pot. Close the pot, push Pressure Cook (or Manual), and set the time for 5 minutes. When it finishes cooking, leave it for a 10-minute natural release, then open the pot and immediately fluff it with a fork.

If you have a problem with rice sticking to the bottom of the pot, try bringing the rice and liquid to a boil first. Use the Saute function to heat the liquid and rice, stirring occasionally, and when it boils, give it a final stir, close the pot and pressure cook as stated above. It’s the rice and liquid sitting still as it heats that causes it to stick sometimes. Heating it before cooking eliminates the problem.

If you prefer the Pot in Pot method, you may want to increase the cooking time to 6 minutes with a 10-minute natural release. Try it and decide for yourself. Everyone has their preferred texture for rice. Some like it firmer, and some like it softer. Experiment with the time until you find your favourite. When you do, that time will work forever.