Instant Pot Parboiled Rice
Make perfect, fluffy Instant Pot Parboiled Rice using the correct water to rice ratio and timing with this recipe. Parboiled rice turns out with great texture and doneness when pressure cooked using this pot-in-pot method.
Servings: 6
Calories: 113kcal
Ingredients
- 1 cup parboiled white rice
- 1 ¼ cups water
- pinch of salt
Instructions
- Place the cake pan on the silicone sling. Add 1 cup parboiled white rice, 1 ¼ cups water, and a pinch of salt. Stir.
- Pour the recommended amount of water for your size pressure cooker into the inner pot. Put the silicone sling and cake pan into the inner pot. Close and seal the lid.
- Set to pressure cook (or manual) on high for 4 minutes. When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then quickly release the remaining pressure.
- Remove the pressure cooker lid and lift out the silicone sleeve using oven mitts. Fluff the rice with a fork and serve.
Notes
Rice to Water Ratio: for every 1 cup of dry white rice, use 1 ¼ cups of water or broth.
Nutrition
Serving: 4oz | Calories: 113kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 0.04g | Calcium: 10mg | Iron: 0.2mg