This Instant Pot long grain white rice is a practically effortless way to get perfectly tender and delicious white rice every time! All you have to do is rinse your rice in water before placing it in the pressure cooker with salt! You can say goodbye to the fuss of cooking rice on the stove, plus this versatile side dish goes with just about anything
Rinse the 1 cup of long-grain white rice until the water is no longer milky white and becomes clear, then transfer it into the inner pot in the Instant Pot or pressure cooker. Add the 1 ½ cup of water, ½ teaspoon of salt, and ½ tablespoon of optional oil if desired then stir to combine.
1 cup long grain white rice, 1 ½ cup water, ½ teaspoon salt, ½ tablespoon olive oil
Seal the Instant pot and turn the venting knob to sealed. Set the timer to 3 minutes on high pressure with the manual setting. Allow the cooking time to pass then do a 10-minute natural pressure release (NPR).
Carefully open the lid, then use a fork to separate the cooked rice a bit before serving.
Notes
For added flavor, you can swap out the water for the same amount of vegetable, chicken, beef, or seafood broth or stock. I recommend matching the protein you are going to be serving for the best results.
This recipe calls for a high pressure setting since long grain rice is being used. Do not use your rice setting (or low pressure) on your pressure cooker or Instant Pot.
Other types of white rice will work for this recipe too. If you prefer Jasmine or Basmati, feel free to follow the same cooking instructions.
To rinse your rice, place it in a fine sieve mesh and rinse under cold water. Use your hands to stir the rice and rinse until the water runs clear.
To store: Place your cooled rice in an airtight container or resealable Ziplock bag in the refrigerator for up to 4 days.
To freeze: Store the completely cooled rice in a heavy-duty freezer bag and label the date. Make sure to get all of the air out before closing the bag. The rice will last up to 6 months.
To reheat: Transfer your rice to a pot with some water, cover, then cook on medium heat on the stove until warmed through. You'll need to stir the rice as you're cooking so that it doesn't clump together. Alternatively, you can reheat your leftover rice in the microwave. Place it in a microwave-safe bowl with a splash of water on medium heat in 30-second intervals. Stir between each heating cycle until it is warmed to your liking.