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Add rice to a fine meshed strainer. Rinse and wash under cool running water until the liquid runs clear. Scrub the rice in between your fingers several times, about 1 minute. Shake and lightly press to drain excess water.
In a 6-quart Instant Pot add rice, water, and salt.
Make sure that the release valve is in the "Sealing" position.
Place the lid on the Instant Pot, turn and lock.
Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 22 minutes using the "+" or "-" buttons. It will take about 7 to 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cooking time is complete, press the “Keep Warm/Cancel” button.
Allow the pressure to naturally release for 15 minutes.
Carefully twist the steam release handle on the lid to the "Venting" position.
Remove the lid, opening the top away from you as steam will be released from the pot.
Gently fluff the rice with a fork.
If desired, cover and allow to sit and steam for an additional 5 to 10 minutes to further soften the grains.
Serve the rice hot, or cover and keep warm in the Instant Pot until ready to eat.