Making fluffy, fragrant jasmine rice is a breeze with an instant pot!
Jasmine rice is a sweetly scented, slightly sticky rice – perfect when paired with spicy creamy Thai curries!
I love basmati rice with Indian food, but I’d never dream of serving it with Thai food. Gosh, do I sound like a rice snob? Probably. But when it comes to Thai cuisine, there is no substitute for jasmine rice. Jasmine rice is a long grain rice like basmati, but it’s a little chubbier and certainly stickier.
I remember one of the first times we ordered food from our neighborhood Thai restaurant (our now favorite), we ordered these “stir-fry” dishes that actually have quite a bit of sauce to them. But they didn’t come with a side of rice! We sort of just assumed that all Thai food came with a side of jasmine rice.
Anyway, by the time we realized, we were already back at home with a movie ready to watch and Thai food ready to eat. But no rice. And can you even eat Thai food without rice? What a dilemma, right? It was entirely too late to walk allll the way down the street back to the restaurant (read: lazy) so I decided to make some jasmine rice in my instant pot instead. We chilled on the couch and started our movie and soon enough the rice was done. Dinner saved.
I was definitely a hero that night.
The key to perfect jasmine rice:
I know there are a lot of jasmine rice recipes out there in the world, but I think my instant pot method is pretty great. I heat up oil and swirl it around the bottom of the pot, then I add rice, water and salt. So simple but so good.
- rinse the rice until clear (helps remove some of the excess starch)
- heat oil in the pot (to help keep the rice from sticking)
- add equal parts rice and water and cook!
What to serve with jasmine rice:
- literally any Thai dish
- Thai coconut chicken curry (instant pot recipe)
- Red vegetable curry
- Thai Ground beef curry
- Thai butternut squash soup
- Thai pumpkin chicken curry
- Thai meatball curry
- Beef and broccoli soup
- Eggplant and chicken curry
- 1 cup jasmine rice, rinsed
- 1 tablespoon oil of choice
- 1 cup water
- ½ teaspoon salt, adjust to taste
- Rinse rice until the water runs clear.
- Press the sauté button and allow the instant pot to heat up.
- Add oil and once it’s hot, add rice, water and salt.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Naturally release pressure for 10 minutes then open the valve to release any remaining pressure.
- Fluff the rice and serve.