Using your Instant Pot to cook rice is a really easy way to infuse different flavors into this everyday grain. This particular recipe is for straight-up garlic rice, which I sometimes serve alongside stir fries, for build-your-own rice bowls, or in place of garlic fried rice which is an important component of a traditional Filipino breakfast. The basic method is to use the sauté function to cook the garlic before adding the rice and water, then finish by using the rice function. You can use this same method to infuse other flavors such as onions, ginger, and herbs. Using broth or stock as your liquid adds even more flavor as well. I've listed several variations at the bottom of the recipe.
Serves 6 to 8
Ingredients
3 cups of dry white rice (I've used long grain, jasmine, and calrose)
3 cups water
3 Tbsp canola or peanut oil (I like to use scallion-infused oil, if I happen to have any)
freshly minced garlic - as much as you want
1/2 tsp kosher salt
Directions
Rinse the rice in a mesh colander and set aside to drain while you preheat the Instant Pot. Be sure to have your 3 cups of liquid already measured and within reach.
Press the "Sauté" button on your Instant Pot and make sure the heat is on "Normal". Add the oil. Make sure the entire bottom of the insert is coated with the oil - I use a silicone brush to spread it all around. When the display reads "Hot", add the garlic and sauté for one minute, stirring constantly. Add the rice and stir for about 30 seconds. Add the water, stir, and scrape the bottom of the insert to make sure nothing is stuck to the bottom. If any of the rice or garlic is stuck, the pot will not come to pressure!
Press "Cancel". Place the lid, be sure to turn the valve to seal, and press the "Rice" button. Allow the pressure to naturally release all the way before turning the valve to vent and removing the lid. Fluff the rice with a fork and serve.
**I have a bamboo utensil set similar to this one that I love cooking with. It's safe for all cooking surfaces, and it does a great job scraping bits and pieces off the pan during the deglazing process.
Variations
Sesame Ginger Rice
Oil: 2-1/2 Tbsp canola oil + 1/2 Tbsp Sesame oil
Aromatics: onion, garlic, ginger
Liquid: chicken broth
Additional: Toasted sesame seeds and sliced green onion to garnish after cooking
Mexican Style Rice
Oil: 3 Tbsp canola oil
Aromatics: onion, garlic, 1 carrot (diced)
Liquid: 1 can (10.75 oz tomato soup) + water added to equal 3 cups total liquid
Additional ingredients: 1/2 cup frozen peas and/or corn kernels - add to rice after it has finished cooking, fluff the rice, then replace the lid for 5 minutes before serving. Finish with a pat of butter and gently fluff as the butter melts.
Turmeric Ginger Rice
Oil: 3 Tbsp coconut oil
Aromatics: ginger and garlic
Liquid: chicken broth or water + 1 tsp ground turmeric
Optional: toasted coconut flakes - fluff into the rice and sprinkle more on top after cooking
Umami Rice
Oil: 2 Tbsp butter + 1 Tbsp canola oil + 1/2 Tbsp toasted sesame oil
Aromatics: garlic and 8 oz diced cremini mushrooms
Liquid: 2-3/4 cups chicken or mushroom stock + 1/4 cup soy sauce
Comments