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).
For example, this heavenly Mediterranean Rice dish, this Tikka Masala to die for, or this family favorite Hawaiian Rice Bowl. I could go on.
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.
This 1:1 1/4 ratio will also work if you are doubling or tripling this recipe. For 2 cups of rice, use 2 ½ cups liquid, for 3 cups of rice, use 3 ¾ cups.
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.
NATURAL PRESSURE RELEASE VS QUICK PRESSURE RELEASE
When cooking rice on the stovetop, you boil it for so many minutes and then let it finish cooking, covered, off of the heat. Similarly, with pressure cooked rice, the natural release is used to finish cooking the rice without the risk of the rice becoming overcooked and mushy. To achieve fluffy, perfectly cooked rice, I recommend using a full or at least partial pressure release.
HOW TO FLUFF RICE
Fluffing rice after it’s cooked can help prevent rice from turning into a mushy, sticky mess. Avoid using a spoon since this will likely press the rice together as you stir. Instead, use the tines of a fork to gently separate/fluff the rice. I like to begin with the rice on the top then move towards the bottom as the top rice becomes nicely separated.
HOW TO PREVENT MUSHY RICE
To prevent mushy rice, use the proper ratio of liquid to rice. I prefer a 1 cup of rice to 1 ¼ cup liquid ratio. A proper cook time (see recipe directions below), a natural pressure release, and “fluffing” the rice will also help prevent the rice from going mushy/gummy. If the result is still sticker than you like, be sure and take the time to rinse your rice very well before cooking.
HOW TO PREVENT RICE FROM STICKING TO THE BOTTOM
Rice is full of starch which can leave a mess at the bottom of your pot. A proper rice to liquid ratio will help prevent this from happening, as well as rinsing your rice before cooking it, and spraying the bottom of the pot with a nonstick cooking spray. If your rice does leave a starchy mess at the bottom of the pot, use this Burnt Pot Cleaning trick to clean it up in no time!
HOW TO STORE, REHEAT, AND FREEZE WHITE RICE
Store: Store cooled rice in a sealed container in the refrigerator for up to five days
Reheat: Rice can be warmed in the microwave. Add a splash of water or broth and cover while you microwave it for 1 minute. Can also be reheated with a splash of liquid in the Instant Pot on saute or on the stove top over medium heat.
Freeze: Place cooled rice in a freezer safe bag and freeze it flat. Thaw it on the counter for an hour or in the refrigerator overnight then reheat as instructed above.
WASHING RICE
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 . . .
SHOULD I USE THE RICE BUTTON ON THE INSTANT POT
Short answer: NO, I never do and never will. Longer answer: Different types of rice will need different cook times. I prefer to use the Manual or Pressure Cook button to adjust the cook time to my preference. This will give you more control over your final product and will allow you to adjust the cook time for the type of rice you are cooking (example brown vs white rice).
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)
- Pressure Cooker Brown Rice
- All our Grains Recipes
INSTANT POT RECIPES WITH RICE
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT WHITE RICE
- Instant Pot
- Basmati White Rice (my favorite)
- Jasmine Rice
- White Rice
- Best Sieve for rinsing
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
Ingredients
- 1 cup long grain white rice (rinsed or unrinsed)
- 1 1/4 cup low-sodium chicken broth
- ½ teaspoon salt
- ½ tablespoon butter
Instructions
- 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.
Notes
- 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
So if I am using Basmati rice and I rinse it, do I decrease the water/broth in the recipe? I would think that rinsing and draining well still has a increase of liquids. Happy Holidays!
Jean, I use the same liquid to rice ratio even if it’s rinsed. It’s worked great for me!
This is the BEST rice recipe I’ve ever had! I will not ever make it another way. Even my husband (who thought he had found the best rice recipe prior to this) insists on this recipe. Thank you so much!!
★★★★★
Alyssa, It’s been my go-to for years! I love hands-off rice!
Just saw your post from a while back about the figure attached to the inside of that mug. I’d be very wary of such things, as they could contain lead. Ceramic mugs often do. I follow Tamara Rubin’s info: Lead Safe Mama.
Thanks for the heads up Kat!
Hi Marci, I made both the white and brown rice recipes this week and both came out perfectly! Delicious. The part I hate is scrubbing the pot clean. Have you ever tried this with the pot in pot method? Even if there is nothing cooking in the bottom but the required water. Curious if the same ratios and times would work??
Erin, I hear ya. I have more experimenting to do to perfect this, but it definitely works. For white rice use the same ratios but cook it 4 minutes instead of 3. For brown rice, I like 2 cups rice to 2 1/2 cups liquid, cook it for 25 minutes. I prefer the pot method, but this PIP method is easier to clean for sure!
This rice is amazing! It tastes like the rice my grandma prepared. I will triple it next time! Thank you!
★★★★★
Karin, that’s funny that you say that because I think of eating a bowl of rice at my grandmas every time I make this recipe. I loved Saturdays at my grandmas for it!
Doubled this in an 8qt IP. Rave reviews even from my rice-snob hubby! Thanks for a great recipe!
★★★★★
Bethany, “Rice snob hubby” haha! I’m so glad you can make him happy and keep rice so simple at the same time!
Followed exactly to a T rice came out soggy. DO not use the recommendation of liquid, if researched other websites.
★
Sabs, I’m sorry it didn’t work out for you. Mine comes out perfect every time using this ratio.
Thanks for this! I’m an instant pot beginner so this was helpful. I’d like to point something out; as a Chinese person, sticking chopsticks upright in rice is a very bad sign, as it signifies burning joss sticks for the dead. You may want to replace that photo you have where you’ve stuck chopsticks into the rice. The right way is on the table or flat on the bowl. You can also look up the customs about this for a better description. Thought you’d like to know!
★★★★★
Krystal, thank you for educating us on this. I had no idea, I just looked it up on Google and now I understand. The custom itself is interesting and definitely makes sense once you know. I don’t think I’ve ever done this but now I’ll certainly know not to, and I’ll teach my kids too. Thanks again. 🙂
Krystal, thank you for that info! I went ahead and deleted the picture to avoid the risk of offending anyone. I appreciate you taking the time to educate me on that!
Its the arsenic in rice that is the problem. I read that if the rice comes from a foreign country it should be rinsed well. If it is from the USA it is alright not to rinse. It is difficult to discover where rice comes from as it usually doesn’t tell on the package, it only says the name of the company that distributed it. I’m not interested in eating any arsenic so I rinse.
Segue, thanks for the info! Those are great points!
Best rice instant pot recipes I’ve made yet! Thank you!
★★★★★
Elizabeth, crazy easy, huh?! Thank you!
Great flavor, but stuck together. I will try again, but will rinse first.
★★★★★
Barb, dang! Mine comes out slightly sticky, but not so much “stuck together”. Let me know if the rinse fixes this for you.
Firstly Thank you for the comments about the washing of rice, I’ve never seen my Mom or any other female in my life wash rice, so when I got my Instant Pot all this wash the rice threw me for a loop!
Secondly the rice turned out perfect! Thank you so much!
★★★★★
Tricia, Welcome to the confident no rinse club 😉
I can’t eat gluten and eat a lot of rice. If you rinse rice you remove 25%-30% of arsenic in the rice. If you cook it like pasta with a lot of water you remove 50%-60%. Just a thought.
I started called myself a kitchen maverick because I can’t do anything just as I’m told when I cook. Therefore though many have begged, there are no recipes to share because… I tweak it always! Lol. I try to tell them what I do but they’re always disappointed that it doesn’t turn out like mine. *sigh*.
I never have rinsed my rice, honestly, we always lightly sauté it first and that’s my #1 way to keep it from being sticky or gluey.
Lea, Haha, that’s been the hardest part for me is measuring every single “dash of this, dash of that” as I cook so I can actually write up a recipe! I love your style. I’ve never heard of sautéing it first. That would be quick and easy to do in a pressure cooker too!
First off, I have to tell you…the title of your subscriber email “White Rice Rebel” somehow turned my brain sideways. I apparently channeled Elmer Fudd and kept repeating in my head “White Wice Webel”–what? All I needed was a “wascally wabbit” to complete the scenario. Ohhh there’s no hope for me.
Well, it just all made me smile-and that’s a good way to start the day.
I’ll confess, I usually do rinse Basmati and Jasmine rice…but I won’t any more! Since there’s only 2 of us here, I’ve been freezing leftover rice more lately and like you, am very happy to have it on hand for a quick side dish.
Thanks Marci….now I’m off to find something to do and be vewy vewy quiiiiiiet….. 🙂
Oh Carol, I am giggling like a little girl. That was a most entertaining comment! White Wice Webel ????! So good! Let me know what you think. I don’t feel like I’m loosing anything from not rinsing.
Hi again! I tried your rice (wice? YES I’m still repeating that in my head) method last night with Jasmine rice since that’s all I had. It worked great! The rice was a little sticky but I don’t know if that’s the nature of the beast or what-it’s been a while since I’ve made it so I can’t remember what the finished texture was. The only way I’ll know is to rinse the next batch, cook it in the pressure cooker and compare the two. But it sure was quick and easy. Perfect for last night since I was making Moo Goo Gai Pan on the stove top and cooking the rice in the pressure cooker gave me one less pot to babysit.
I had fun being a white….rice…..rebel….yes that’s how I have to say it in order to get it right. If I say it at my normal speaking speed? White Wice Webel it is…..I need help! :O