Jasmine rice is a long-grain variety rice, which is as white as the jasmine flower.
Jasmine rice is grown primarily in Thailand, Cambodia, Laos and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice.
Jasmine rice has a glycemic index of 68-80.
Steamed jasmine rice is ideal for eating with stir fries. The name “jasmine” refers to the color of thefried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often doesn’t fare well when used for fried rice, as it is too soft and soggy when still warm.
- 3 cups jasmine rice
- 3 cups water
- Rinse the rice.
- Strain the rice and add to the Instant Pot being careful to remove any stray grains from the top edge of the inner pot.
- Add water.
- Close and lock the lid of the Instant Pot. Press MANUAL and then use the MINUS (-)] button to choose 4 minutes pressure cooking time.
- When time is up, open the cooker using the 10-minute NPR.