Ingredients:

  • 2 cups (370g) Long-grain white rice (such as Jasmine or Basmati)
  • 2 cups (475ml) Filtered water
  • 1 tsp (6g) Fine sea salt
  • 1 tbsp (14g) Unsalted butter or neutral oil

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold running water for 1–2 minutes until the water runs clear to remove excess surface starch.
  2. Add the rinsed rice, water, salt, and butter into the Instant Pot inner pot. Stir once to ensure all grains are submerged.
  3. Secure the lid and set the steam release valve to Sealing. Select Manual/Pressure Cook on High Pressure for 3 minutes.
  4. Allow the pot to perform a Natural Pressure Release (NPR) for 10 minutes once the cooking cycle ends.
  5. Vent any remaining steam, open the lid, and gently fluff the rice with a plastic paddle or fork. Let sit for 2 minutes before serving.