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Vegetable Quinoa Tabbouleh
White Basmati Rice
| By : |
I gave away my rice cooker after I had so much success making rice in the Instant Pot®. Not only is it faster than using the rice cooker, but the end result is fluffier rice. I make a batch every week and serve it with almost any main dish. For a treat, I make super-quick rice pudding by reheating the rice with some milk, butter, cinnamon, raisins, and maple syrup. You can also blend cooked rice with water and then strain it to make homemade rice milk.
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
6 servings
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Ingredients
- 2 cups white basmati rice rinsed
- 3 cups Water
Ingredients
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Instructions
- Combine the rice and water in the inner pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
- Unlock and remove the lid. Serve the rice immediately, or place it in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.
Recipe Notes
ADVANCE PREP TIP: Rinse and drain your rice and place it in the Instant Pot® with the water up to 8 hours ahead of time. When you’re ready to start cooking, just plug it in and set the time.
MEAL PREP TIP: White rice is incredibly versatile, soaking up the flavors of whatever it is served with. Try it with Green Thai Coconut Curry with Tofu (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 90), Kung Pao Chicken (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 134), and Indian Butter Chicken (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 138). When reheating cooked rice in the microwave or on the stovetop, add about 1 teaspoon of water per serving to keep it moist and prevent it from burning.
PER SERVING Calories: 225; Fat: 0g; Carbohydrates: 49g; Fiber: 1g; Protein: 4g; Sodium: 3mg
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease.
Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer.
Book Description:
Healthy, ready-to-go meals―Instant Pot® fast
Healthy eating is suddenly fast and simple with The Healthy Meal Prep Instant Pot Cookbook. Combining the speed and ease of Instant Pot® cooking with meal prep hacks, this Instant Pot cookbook will have you fixing great food that’s good for you in no time. You’ll also have plenty left for ready-to-go meals so you eat well all week long.
Never used an Instant Pot®? Don’t know much about meal prep? The Healthy Meal Prep Instant Pot Cookbook teaches you everything you need to know. From proper food storage to multitasking with your multicooker, discover how perfectly healthy meal prep and the Instant Pot® go together.
The Healthy Meal Prep Instant Pot Cookbook includes:
• BECOME AN INSTANT POT® PRO―Become an electric pressure cooker expert with handy guides and tips―plus recipes developed specifically for the Instant Pot®.
• MASTER MEAL PREP―Learn the secrets of advanced preparation, planning, and storage that make meal prepping a snap inside this Instant Pot cookbook.
• 75 RECIPES―From Spicy Sausage and Potato Hash to Lemon-Garlic Shrimp Scampi, enjoy delicious food that tastes just as great when you bring it back out of your fridge or freezer for grab-and-go meals.
Make healthy meal prep easier than ever with the Healthy Meal Prep Instant Pot Cookbook.
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Easy, perfect, sticky rice
Best rice ive made
Very tasty
Followed recipe exactly as described, watery rice is the result 10/10 if you like soggy rice!
I did a 1 to 1 ratio of rice to water. So I cooked 2 cups of rice in 2 cups of water, and it came out just right.
Rice came out mushy. I recommend using the 1:1 ratio