saltand/or any additional herbs and spices you’d like to use
Instructions
Rinse and drain rice in a fine mesh sieve.
Add the rice, water (or broth), and seasonings to the pressure cooker pot. Lock the lid and ensure the valve is sealed. Set the pressure cooker to Manual High for 4 minutes.
Once the cooking timer goes off leave the pressure cooker to natural release for 15 minutes. After this time, vent any remaining pressure. Use a fork to fluff the rice and serve.
Notes
This recipe uses standard white long grain rice but either Jasmine or Basmati rice may also be used, both are long grain rice types. If using either of these you may rinse them before cooking to remove excess starch.Leftovers will keep in the refrigerator for 3-5 days.