Ingredients
- 1 cup red matta rice
- 2 cups water*
- ½ teaspoon salt
Instructions
- Soak the matta rice in cold water for 10 minutes. Drain, rinse well and set aside.
- Add the rice, water and salt to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Drain any water from the pot (there may not be any) and then give the rice a quick rinse to remove excess starch (you don't have to do this, but I do).
- Serve with a tasty curry from my blog! ;)
Notes
*Technically, you can use more water than I suggest to cook the rice since you're going to drain/rinse it off at the end anyway, however I suggest using 2 cups of water because that way the Instant Pot doesn't take too long to reach pressure. The more contents in the pot, the longer it will take to reach pressure.
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