Ingredients:

  • 1 cup (200g) long-grain white rice, such as Basmati or Jasmine (rinsed well)
  • 1 ¼ cups (300ml) water
  • ½ teaspoon (3g) salt (optional)

Instructions:

  1. Place rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch, resulting in fluffier rice.
  2. Add the rinsed rice, water, and salt (if using) to the pressure cooker pot. Stir briefly to combine.
  3. Secure the lid of the pressure cooker, ensuring the steam valve is properly sealed. Cook on high pressure for 5 minutes.
  4. After the cooking time is complete, turn off the heat and allow the pressure to release naturally for 15 minutes. Do not manually release the pressure.
  5. After the natural pressure release, carefully open the pressure cooker. Fluff the rice gently with a fork. Serve immediately.