Instant Pot White Rice, Quick and Foolproof Recipe

Top tips

• Rinsing rice: I don't rinse rice, as this would remove its limited nutritional value; I only rinse it if I'm unsure of its quality or origin, which isn't the case nowadays.
  
  If you still want to rinse the rice to remove some of the excess starch, run cold water through the rice in a fine mesh strainer and shake it to remove as much water as possible as quickly as possible.
• Type of rice: Although this recipe is made with long-grain rice (Carolina), it also works with jasmine rice and basmati rice.
• Substituting butter: You can use the same amount of olive oil or your preferred oil instead of butter.
• Adding broth: For a more flavorful pilaf, you can use the same amount of chicken or vegetable broth instead of water. If the broth already contains salt, do not add salt.
• Water/rice ratio in Instant Pot: In the Instant Pot pressure cooker, my preferred ratio is 1:1:1, i.e., one cup of rice, one cup of water, and one teaspoon of salt. This is enough for two servings, so adjust the quantities to the number of servings you need.
• Cooking time: Cooking time varies depending on how you measure it: the actual cooking time is one minute, but the cooker takes about 5 minutes to build up pressure and about 15 minutes to release the pressure afterwards (do not use the quick release). About 21 minutes in total.
• Leftovers: You can store leftover rice in the freezer or refrigerator in an airtight container. My preferred method for reheating rice is to add two tablespoons of water and reheat it covered in the microwave for a minute and a half to two minutes.