Ingredients:

  • 2 cups Aged Basmati Rice
  • 2 cups Cold Water
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Unsalted Butter or Neutral Oil (optional)

Instructions:

  1. Rinse the Basmati rice thoroughly in a fine-mesh sieve under cold, running water for 1 to 2 minutes until the water runs clear. Shake the sieve well to drain excess water.
  2. Transfer the rinsed rice to the Instant Pot inner pot. Add the 2 cups of fresh, cold water, the salt, and the optional butter or oil.
  3. Gently shake the pot once or twice to level the rice, but do not stir. Secure the lid and ensure the vent is set to the Sealing position.
  4. Select the Pressure Cook (or Manual) setting. Ensure the pressure level is set to High and set the cook time for exactly 4 minutes.
  5. Once the 4-minute cooking cycle is complete, allow the pressure to release naturally (NPR) for exactly 10 minutes. This resting time is crucial for fluffy grains.
  6. After 10 minutes of NPR, carefully turn the venting knob to the Venting position to manually release any remaining pressure (QR).
  7. Once the float valve has dropped, open the lid. Use a wooden spoon or non-stick spatula to gently fluff the rice, separating the grains. Serve immediately.