Ingredients:

  • 1 cup (200g) long-grain white rice (e.g., Basmati, Jasmine), rinsed well
  • 1 1/4 cups (300ml) water
  • 1/2 teaspoon (2.5ml) salt (optional)
  • 1 tablespoon (15ml) unsalted butter or olive oil (optional, for flavor)

Instructions:

  1. Place rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch, preventing stickiness.
  2. Add rinsed rice, water, salt (if using), and butter/oil (if using) to the pressure cooker pot.
  3. Secure the lid and set the valve to sealing. Cook on high pressure for 3 minutes.
  4. After the cooking time is up, let the pressure release naturally for 10 minutes. Then, manually release any remaining pressure.
  5. Open the lid carefully. Fluff the rice gently with a fork to separate the grains. Serve immediately.