- 1 cup (230g) Jasmine rice
- 1 cup (250ml) cold water
- Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Be sure to drain really well.
- Add 1 cup of your rice and 1 cup of cold water into your Instant Pot Pressure Cooker. Close the lid and turn Venting Knob to Sealed Position. Pressure Cook at High Pressure for 3 minutes, then allow to Natural Release for 10 minutes.
- Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly.
Serving Size: 1 Cup Jasmine Rice
Calories: 640 Calories
ADDED INFORMATION (FROM MIKE)
I make white rice every single day to eat with my meals.
Whether that's as a side or even just a mixed bowl with my meat (usually chicken) and/or shrimp/eggs, rice is a go-to for me, and I'm always using this technique to quickly prepare it.
For that reason I wanted to also share it with you guys so you could take advantage of it.
By NO means do you need to cook 1 cup of dry rice and have all those calories BUT it is much easier to show you a 1:1 ratio using a cup 🙂
Looking to step it up a notch?
Join The Superhero Academy and start unleashing your inner Superhuman.