Ever tried to make steamed Japanese rice in an Instant Pot? This post will teach you an easy, fail-safe method for cooking perfectly plump and shiny short-grain white rice every single time with this popular electric pressure cooker!
Steamed rice is an essential part of Japanese meal. If you don’t own a rice cooker but have an Instant Pot in your kitchen, you can definitely consider using this smart device to make rice for your Japanese dinner. Today we’ll go over how to make rice in an Instant Pot, along with some important tips that I’ve learned from my experiments.
The 3 Dilemmas Before Making Rice with the Instant Pot
Before I go straight to the Instant Pot Rice recipe, I want to tell you why it took me a long time to share this post. If you follow my blog for some time, you probably know that I have my Instant Pot for a while and I love using it to make various dishes.
But why haven’t I used my favorite Instant Pot to cook steamed rice? Here’s why I had avoided using the Instant Pot to cook rice:
1. The rice sticks to the bottom of the inner pot.
Having shiny, slightly sweet, plump, and delicious Japanese rice is true comfort and luxury for me, so I am willing to spend a little more to purchase short grain Japanese rice from Japan (currently enjoy rice from the Kyushu region). When I heard from others about rice sticking to the pot, I determined that I would not cook my precious rice in the Instant Pot. Not one piece of rice would go to waste in my house.
2. The Instant Pot is for the main dish.
Since I use the Instant Pot mainly to cook the main dishes, it’s impossible for me to use it to cook rice at the same time. Unless I am using two Instant Pots for this matter.
3. My Zojirushi rice cooker does an amazing job.
A rice cooker is an essential appliance in Japanese households. My Zojirushi Induction Heating Rice Cooker makes perfect rice every time, and I can even schedule the finished cooking time so the rice is always ready for dinner. That’s another reason why I didn’t need my Instant Pot to cook rice for me.
Finally, the Testing
For the past 3 years or so, I’ve received numerous requests from readers who wish to learn how to make perfect Instant Pot rice (pressure cooker rice). Some of you even wrote me a very personal email that I just felt that I had to give a try. After all, if I could save hundreds of people from wasting their rice, it’s worth my effort.
Please note: Different types of rice—such as jasmine rice, basmati rice, long-grain or medium-grain rice, wild rice, and brown rice—have unique characteristics and we can’t cook the rice the same way. The Rice I’m using in this recipe is Japanese short-grain rice.
Also, 1 cup of rice (240 ml) yields roughly 2 servings or 2⅓ cups of steamed rice.
To make the standard steamed rice, we do not flavor the rice with chicken broth or salt. The only exception is that we use a tiny bit of salt when cooking the brown rice.
I’ve tried two methods:
- Manual pressure cooking with different time periods and natural release timing.
- The preset “Rice” mode on the Instant Pot.
5 Most Important Tips to Make Japanese Rice in the Instant Pot
From my experience in cooking Japanese short-grain rice in my Instant Pot (pressure cooker), I learned 5 important tips. Here are my findings:
1. Soak rice for 20 minutes.
After you rinsed the rice, I tried both soaking rice and skipping soaking rice prior to cook rice in the Instant Pot. Whether it’s cooked in manual mode or “Rice” mode, when I didn’t soak rice, it did not become tender all the way through.
This is probably the only difference between cooking other types of rice. I often get asked why we need to soak Japanese short-grain rice. Unlike the other types of rice, Japanese short-grain rice is plump, and it takes time for the moisture to go through. Therefore, we always soak the rice first, giving the dry rice a head start in absorbing moisture.
2. Drain rice really well.
After soaking the rice in water, drain the rice into a fine-mesh strainer and make sure that the rice has no excess water left. If you don’t drain it well, you actually end up with more water while cooking the rice.
3. The ratio of water to rice is 1 to 1.
The golden rule for the ratio of Japanese short-grain rice to water is 1 to 1.1 or 1.2. So for 1 rice cooker cup (180 ml, 150 g), you will need 200 ml water.
However, when the rice is cooked in the Instant Pot, the steam does not escape from the pressure cooking (less evaporation). Therefore, the best water ratio is one to one: 1 cup of rice to 1 cup of water, or 1 rice cooker cup (180 ml) of rice to 180 ml of water.
4. Cook at high pressure for 2 minutes.
After testing a few different variations, the best cooking time for short-grain rice is 2 minutes on high pressure. I’ve also tried using the “Rice” mode on the Instant Pot, which is set to 12 minutes on low pressure. As both manual and “Rice” mode takes 5 minutes to pressurize, “Rice” mode takes an extra 10 minutes to cook.
5. Natural release for 10 minutes and then release the pressure.
Because we do not want a “mushy” texture for rice, we must release the pressure from the Instant Pot after 10 minutes. The rice is still being cooked during this natural pressure release stage, but 10 minutes is plenty of time for the rice to finish cooking. After 10 minutes, there is not much pressure left, so you don’t need to worry about releasing the pressure. Don’t forget to fluff the rice with a rice paddle or fork.
How to Store Cooked Rice
What’s the best method to store cooked rice? Simply freeze the rice in an airtight container and reheat it to enjoy the perfect Instant Pot Rice later on! This is by far the best approach to keeping your rice fresh and moist. Do not keep it in the fridge!
Final Thoughts
With the above methods and tips, you can make perfectly plump and shiny Japanese steamed rice in an Instant Pot. My personal preference is using the manual mode as it’s 10 minutes faster than the “Rice” mode and the texture of the rice was perfect.
Does the rice stick to the bottom of the pot? Well, surprisingly not when you open the lid right after 10 minutes of natural release. I can fluff up the rice nicely without any question.
The only caveat is that you do have to serve or scoop out the whole pot of rice immediately after it is done cooking. There is enough moisture inside the pot that you can fluff and spoon out the rice smoothly without it sticking to the bottom.
However, if you leave the rice inside the inner pot for some time, the rice sadly sticks due to the starch in the rice. And it’s become a hassle to remove the remnants of cooked rice. You would end up having to soak the inner pot in water. It does come off clean eventually, but there is no way I could save the last piece of rice in the Instant Pot (Update: if you buy this non-stick inner pot, no more waste!).
Would I continue to make rice in the Instant Pot? I would not, because I really don’t like wasting my rice. I prefer to cook the main dish in the Instant Pot and cook rice in the rice cooker. Two important appliances that could go hand in hand.
For those of you who are preparing main dishes with other cooking methods like roasting and pan-frying. you can definitely cook your rice in the Instant Pot. Maybe you don’t cook rice very often and prefer not to invest in a rice cooker. Or maybe you’re cooking a large batch of rice in advance for freezing purposes. Then go ahead to use the Instant Pot. That’s what this post is for, and I hope you find it useful.
Will you cook rice in the Instant Pot? Let me know in the comments below.
Other Rice Cooking Methods
- Cook Japanese rice in a pot on the stovetop
- Cook Japanese rice in a donabe on the stovetop
- Cook Japanese rice in a rice cooker
- Cook Japanese brown rice in an Instant Pot
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How to Make Japanese Rice in an Instant Pot
Video
Ingredients
For 4 Rice Bowls (4⅓ cups, 660 g)
- 1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups, 360 ml)
- 1½ cups water (360 ml)
For 6 Rice Bowls (6⅔ cups, 990 g)
- 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups, 540 ml)
- 2¼ cups water (540 ml)
For 8 Rice Bowls (8¾ cups, 1320 g)
- 3 cups uncooked Japanese short-grain white rice (4 rice cooker cups, 720 ml)
- 3 cups water (720 ml)
For 10 Rice Bowls (11 cups, 1650 g)
- 3¾ cups uncooked Japanese short-grain white rice (5 rice cooker cups, 900 ml)
- 3¾ cups water (900 ml)
Instructions
- Before You Start: Please note that Japanese short-grain white rice requires a soaking time of 20–30 minutes. The rice-to-water ratio is 1 to 1 when cooking short-grain white rice in an Instant Pot. Please read the blog post for more details. To cook short-grain brown rice, see my post on how to make Instant Pot Brown Rice.Also note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. This is enough for 4 Japanese rice bowls (typically 150 g each) or 6 onigiri rice balls (typically 110 g each). 1 cup of cooked rice weighs about 5.3 oz (150 g).
- Measure the Rice: Overfill a US cup measure (a ¾-cup measure works well for this) or a rice cooker cup with uncooked short-grain rice and level it off. Put the rice in a large bowl. Repeat until you have the measured amount of rice needed. Here, I‘m preparing 1½ cups (2 rice cooker cups, 360 ml) of uncooked white rice.
To Wash the Rice
- Quick Rinse: Add just enough tap water to the bowl to submerge all the rice. Then, discard the water immediately. Repeat one more time. Tip: Rice absorbs water very quickly when you start rinsing, so this step helps remove impurities from the rice and prevent it from absorbing the first few rounds of milky water.
- Wash: Next, use your fingers to gently agitate the wet rice grains in a circular motion for 10–15 seconds. Using very little water allows the grains to rub against each other. It also reduces the absorption of impurities from the starchy water.
- Rinse: Add tap water and immediately discard the cloudy water. Repeat one more time.
- Repeat Wash and Rinse (steps 2 and 3) two more times. When the water is almost clear, drain the rice well.
To Soak the Rice
- Soak: Add more tap water to the bowl to submerge the rice completely, and soak the rice for 20–30 minutes before cooking. Soaking is a must for short-grain rice! Here‘s how the rice looks before and after soaking for 20 minutes.
- Drain: After soaking, drain the rice in a fine-mesh sieve and set it aside for 10 minutes to drain completely. If you don’t have time to wait, then shake off the excess water the best you can.
To Cook the Rice
- Transfer the well-drained rice to the inner pot of the Instant Pot and add the measured water. Here, I'm adding 1½ cups (360 ml) water for my 1½ cups rice.
- Make sure the rice is level and evenly distributed in the pot. Close and lock the lid.
- Set the program to High Pressure for 2 minutes and it will automatically start cooking. Make sure the steam release handle points to Sealing and not Venting. The float valve goes up when pressurized, after about 5 minutes. When it’s finished cooking, the Instant Pot will switch automatically to the Keep Warm mode.Pressure Release: Let the pressure release naturally for 10 minutes. DO NOT EXCEED 10 MINUTES (I recommend setting a timer). After 10 minutes, quick release the remaining pressure: Place a kitchen towel over the steam release valve and turn the steam release handle to the Venting position until the float valve drops down. While only a little pressure should remain after 10 minutes of natural release, please take care not to place your hand or face over the steam release valve.
- Once you‘ve quick released the remaining pressure, open the lid. Fluff the rice with a rice paddle and serve warm.
To Store
- Transfer the warm rice to airtight containers and cover with the lids to keep the moisture in. Let cool completely before storing the containers in the freezer. The best way to store Japanese rice is to freeze, even if you use it the following day. Read my tutorial post.
Notes
- Rice Mode: 5 min (to pressurize) + 12 min (to cook on low pressure) + 10 min (let it steam)
- Manual Mode: 5 min (to pressurize) + 2 min (to cook on high pressure) + 10 min (let it steam)
It seems silly to ask for something so simple, but could you also do a recipe/method for short grain brown rice? I’d love an Instant Pot version, but any method would be fine.
Especially in the winter we like the heartier “stick to the ribs” flavor & texture of short grain brown rice.
I’ve been making it for decades, but I value your opinion and would love to know how you prepare it: Rinse, soaking and draining times, salt or not, etc.
Thank you for all your wonderful recipes!
All the best.
Hi Tom! I plan to share it this year. Thank you so much for your request and kind feedback! xo
I am delighted to find this recipe! Every time I’ve used it, the rice has come out great, although I use a little less than 1:1 water, because I like my rice a bit firmer. Although I still have my two zojirushi rice cookers (I can’t quite bring myself to get rid of them), I am using my instant pot all the time instead of them. I was leaning away from teflon for awhile, having heard its pretty toxic, but the documentary on Netflix right now, The Devil We Know, made me want to get rid of all non-stick cookware for my family!!! The stainless steel instant pot doesn’t stick to the rice if I take it out immediately after releasing the pressure, and put the pot on a cold surface like the stove top, then put the instant pot lid back on it to keep the steam in. It kind of softens and steams the bottom so all the rice comes up and none of it is wasted! As a Japanese American, I take my rice very seriously, and this recipe was perfect! Honto ni arigatoo!
Hi Yuri! Thank you so much for your feedback and tip! Yeah, I agree, we can’t leave the inner pot to “keep warm” because the rice will stick for sure.
Thanks for letting me know about the documentary. We just watched it this morning. I choose PFOA-free frying pans but now I wonder if that’s just another chemical being used. I definitely need to stay away from them. Thanks for sharing!
1:1の分量で6min High pressure, 10min NRで完璧なご飯ができました。日本で買った3万円した炊飯器で炊くよりおいしくてショックです…。
ただInstant Potにご飯を入れておくと(最初に混ぜた後)、どうしても底にひっつきません?最初の一杯目をよそう時はまだ引っ付いていないのですが、おかわりの頃には底に引っ付いてるので、米粒が勿体無い気がします。Instant Potにノンスティックがあるので、ご飯を炊くには良いかも?先週日本で、たまたま炊飯器を見かけたのですが、10万円もしました。ハイテク過ぎてびっくりしました・・・。
If I want to cook more cups of rice, does the cook time increase? If yes, do you know the ratio?
Thank you!
Hi Susan! Unless it’s a significant amount increase, it should be the same amount of cooking time. If you add a lot more, maybe add one minute to see how it changes? Hope this helps!
When I cook rice in my IP, I rinse the rice well, rub a little cooking oil (usually canola for me) in the IP liner, then cook on high pressure for 3 minutes with a 10 minute NPR. As soon as it’s done, I fluff the rice and leave it in the pot. Hardly any is wasted.
Hi Patricia! Thanks so much for sharing your tip with us!
Thank you for this very helpful post! I live in Japan and because of limited kitchen space, I only have an IP and not a rice cooker. I have had a hard time figuring out the best ratio/time to cook Japanese rice in it. Your soaking instructions make a lot of sense.
I do have a question, though: what would you recommend for 玄米 ? I nearly always cook with brown, short-grain Japanese rice instead of white. Would love to hear the changes you would make for cooking time, etc. Thank you!
Hi Caroline! How cool that you have an IP in your Japanese kitchen. Isn’t it GIGANTIC in a standard Japanese kitchen? I think my mom would be shocked to see my IP. 😀 . Hope you give this recipe a try.
Genmai always requires a longer cooking time. You will need 6 -8 hours of soaking, I’d high pressure cooking for maybe 15-20 mins and steam for 10 mins. I’d test starting from 20 mins and then cut down every minute till 15 to see which is perfect. Make sure to soak the rice same amount of time when you check though.
In Japan, we usually add 1/2 tsp of salt for 2 rice measuring cups (2合) of rice to get rid of the bitter taste (some chemistry behind).
For 2 rice measuring cups (2合), maybe use water roughly 400ml. Need a bit more than regular rice. If I get a chance, I’ll try to test and share the recipe. 🙂
In case you haven’t read, the best way to make good rice is to cook at least 2 cups (even you’re eating alone). And freeze the rice instead of storing in the refrigerator.
https://www.justonecookbook.com/how-to-freeze-rice/
Thank you so much for your reply, Nami! So helpful. I had no idea I would need to soak my rice, especially for that long. Wow! I will definitely try it out. I have made your IP rice with white JP rice and it was perfecly 美味しい!I’m excited to try brown rice now. Haha—I definitely feel weird cooking so much genmai here, but I do it because I’m borderline diabetic so I have to be careful about not eating too much white rice.
Thanks for your tips about storage and salt! So good to know. ???? I love your blog!!
Will be on the lookout in case you do a brown rice post in the future…
Thanks for your response, Caroline!
Thank you for your detailed research into the IP rice cooking techniques, Nami-San. I would like to follow up on your comment above “In Japan, we usually add 1/2 tsp of salt for 2 rice measuring cups (2合) of rice to get rid of the bitter taste (some chemistry behind).” Does this mean you recommend adding salt to all kinds of rice – uruchi-mai, gen-mai and zakkoku-mai?
Hi Ana, Thank you for reading Nami’s post!
The comment you pointed at is talking about brown rice. You can salt to Gen-mai and Zakkoku-mai but don’t need it for Uruchi mai.🙂
We hope this helps!
Hi! Would you need to adjust anything at all when using Jasmine rice here?
Hi Missy! I had never cooked Jasmine rice, and since it is so different from Japanese short grain rice, I would suggest following the right instructions. I’m sure you can find the perfect instruction specific for jasmine rice online. I wish I can help, but without making it myself, I wouldn’t know…. sorry Missy!
No worries! I’m still excited to try this with Japanese short grain. I’ve been surprised how finicky it has been to cook rice in the Instant Pot successfully.
Hi Missy! This process works, but not as convenient as you have to naturally release after 10 mins etc… but if the Instant Pot is the only device to cook rice, I totally think it makes great rice with right texture etc. Just never skip soaking Japanese rice. It’s a very important part. 🙂 xo
[…] Read More… […]
Hi Nami san, I found your website when I was looking for azuki recipe for instant pot. Since then I love your recipes and following you.
My Tiger rice cooker bought in Canada about 10 years ago is doing just ok job, so I’ve been thinking whether I should get Staub rice cocotte or use pressure cooker to make rice then just in time, you put this cooking rice in instant pot recipe, so I tried and rice tasted much better than my old Tiger rice cooker.
When I was thinking to use instant pot to make brown rice mix with white rice 1:2 the other day, my friend found this post saying don’t use pressure cooker to make brown rice…
https://komenana.com/genmai-hatugagenmai/
Maybe if I use rice mode to make brown rice, it might be ok since it doesnt use high pressure…..
Nami san, what do you think about making brown rice with pressure cooker?
Hi Eri-san! Hmm! Interesting! Thanks for sharing the article. I haven’t had a chance to read the further articles provided in the article yet, but it’s interesting. We sometimes eat combined brown rice like you too. 1:2 or 1:3, depending on the food we eat, but I always use my Zojirushi rice cooker to make rice. I saw articles not too long ago about pressure cooking brown rice, but don’t remember reading something harmful in the articles. The “Rice” function on IP is low pressure. But I had never tried it with brown rice…
I’m glad to hear IP made a better rice than your Tiger rice cooker. By the way, my favorite way to make rice these days is to use Kamadosan (donabe). It’s amazing. I’ve tested with just “okay” rice and it came out pretty amazing too. I should not eat too much rice, but I can’t help eating more shiny and delicious steamed rice (from Japan) cooked in Kamadosan… oishii…. simple happiness. If you have a chance to try, I highly recommend cooking rice in a kamadosan. Life changing!
Arigatougozaimasu!
Kamadosan sounds amazing.
It doesn’t look like I can get it here, so next time when I go back to Jp, I’ll check it out…
I always steam jasmine rice, brown rice and sticky rice (aka sweet rice) in my Instant Pot. I do it using a Pyrex bowl so no rice is ever stuck to the pot. I believe this is called the pot-in-pot pressure cooking method. I have not tried it with Japanese rice yet. Cleanup is easy. If there is uneaten rice, I just put a lid on the bowl and stick it in the fridge. Now I feel like running out to get some Japanese rice!
Hi Melodie! Oh yeah, I heard of the pot-in-pot method. Thanks so much for sharing it with us!
Can you please provide your timing for cooking the rice PIP That works? Thank you!
Nami, thank you for taking the time to figure this out. I cooked Japanese rice in my IP only once with a pot-in-pot recipe. The rice came out mushy. As a Japanese-American, I thought this was completely unacceptable! 🙂 I fell the same way you do about cooking the main meal in the IP and the rice in my trusty 20+ year old rice cooker. Appreciate the tip about the nonstick inner pot. I will check it out. Thanks for the yummy recipes!
Hi Diane! Rice is very important to us, and I’m very passionate about making (and eating!) really good rice. 🙂 My rice cooker is 5-cup max, so I think my IP will be helpful when I have to make more than 5 cup rice at once. I received many requests from my readers who don’t own a rice cooker but wish to make rice. I’m glad the IP can make a perfect rice this way. Thank you for following my blog!
Hi Nami,
Have you experimented with cooking more than 2 cups of rice? I am just wondering if I should multiply the cooking time based on the quantity of rice. For example, 3 cups of rice for 6 min? Any advice would be great, thanks!
Hi Kelly! I’ve tried cooking 3 cups before and I think I increased 1 minute. I usually cook 2 cups for family, so I rarely cook more than 2…
I’ll have to try your method. I also tested various ways to cook Japanese rice in the IP. My method is 6 minutes on low pressure, then release when done after 10 minutes. I’d like it to be done in 2 minutes. I also have a dedicated rice cooker but am trying to downsize my appliances.
Hi Loree! Let me know how it goes! Make sure to soak the rice, then 2 minutes will work. One thing I did not try is to cook less rice or more than 2 cups rice… If you make more/less, you may find the result different. I’d love to know if your feedback. 🙂
Okay. Question time.
IN the main article, you state “One (1) cup rice to one (1) cup water.” In other words, equal ratios of rice to water. This seems simple enough.
But in the recipe given, as well as the notes in the video description, you state two cups rice to one and a half cups of water– which is a 3 to 4 ratio.
It’s a bit confusing. Do I use equal parts of rice to water (assuming I follow all other steps), or do I use the 4 rice to 3 water ratio that the recipe is calling for? (It doesn’t help that apparently 2 cups of rice = 360 ml, and 1.5 cups of water is also 360 ml. Very confusing, that one!)
I ask mostly because I just got one of the non-stick pots for my IP, and am very interested in trying it out…
Hi Robert! Sorry about the confusion but I know where you got confused from.
My recipe says 2 “rice cooker cups”. Now 1 rice cooker cup is 180 ml, so 2 cups is 360 ml.
In Japanese cooking (as well as all my rice recipes), we count rice by “rice cooker cup” or “go 合” in Japanese which is different from American cup (240 ml) or Japanese cup (200 ml). It’s the transitional way of counting volume of rice, and the rice cooker cup that comes with Instant Pot (I think it was included?) is always a 180 ml cup.
Hope this make sense.
And it does now. Missed just two little words… the water measurement seemed a bit small, I hadn’t caught that you were using two different kinds of cups. Ah, well…
It’s basically 2 rice cooker cups of rice and 2 rice cooker cups of water. Both 360 ml for instant pot. ????
When you make in rice cooker, instead of 1:1, it should be 1:1.1 OR 1:1.2…
Oh, well, as far as my rice cooker is concerned, I have a much better way to calculate the water to rice ratio even than that!
I fill to the line on the side of the inner pot. Because that’s why I usually use a rice cooker! ^-^
Me too!!!! ????
Very interesting and useful. Thank you for the effort and sharing your experience.
Maybe you can help me with a question I’ve been asking myself for quite a while. Why is the soaking water discarded in every recipe I know? Couldn’t the rice simply be cooked in the soaking water directly if it was measured correct? I know it’s a small quantity, but I simply don’t want to waste water. Besides that I won’t have to use an additional bowl just for soaking.
Because you want a clean and clear looking and tasting rice. I reuse the water in my garden and the plants love it!
Love the environmentally friendly advice!
The tip about watering plants is a good use of water that would otherwise be wasted, but Nat is talking about the soaking water which is already clear, not the cloudy water from washing. I have wondered that same question. Is there a reason not to use the same water from the 30 minute pre-soak for the cooking also as long as it is measured correctly?
Hi Brett! And sorry Nat that I misunderstood your question earlier and I thought Joyce responded.
The amount of water required to cook rice is for already soaked rice. Therefore, the measurement will be off if you put the measured amount of water BEFORE rice is being soaked. It is hard to calculate how much water rice will absorb. Therefore, water is usually measured correctly after rice is soaked and drained well (so no excess water left in the rice).
For example, when I set rice in my rice cooker for breakfast/kids’ lunch before sleeping, I would not have time to drain etc. So after rinsing, I would add the measured water AND additional water for soaking. It’s a rough estimate. Every type of rice has different texture so you need minor adjustment too.
Hope this helps?
Hi Nat! Thanks for asking your question!
1) If you had been cooking with non-clear water, and try cooking with clear water for the first time, you will notice that it’s less starchy, less sticky coating (…hard to describe) around the rice. I sometimes feel it when I rush to rinse the rice and cook with slightly white water.
2) In general, it’s not recommended to wash the rice in an inner rice bowl as it’s non-stick and you don’t want to damage – it will start scraping from the side after many uses (but we can purchase just the inner bowl to replace). Also, make sure to wipe off the inner pot around with towel before insert in the device.
Hope that helps!
Thanks for the reply.
I wash the rice before soaking in a separate bowl until the water runs clear. After a 30 min soak the water doesn’t seem starchy. But it doesn’t matter – I was just wondering
Thank you for your feedback, Nat! 🙂
I use the non-stick ceramic insert for my instant pot when cooking rice. I’d highly recommend it if you don’t like your rice getting stuck and wasted!
Thank you Greg for your suggestion! I wasn’t aware of that or maybe heard of it and completely forgot about it. I just took a look and it is only $20!
https://amzn.to/2BooQ6P
Thank you so much! My rice cooker is up to 5 cups. If I need to make more than that, Instant Pot will be my second source to make rice for sure and this inner pot will be very helpful!
Thank you Greg. I almost bought the non-stick insert the other day at Target. I see a trip to Target in the very near future. Well, that or I go and find one on Amazon! Even if I primarily use it for rice it will be worth the money I spend on it.