Colin + Tanay

Hand-Pounded Sona Masoori Rice

Hand-pounded Sona Masoori rice in the Instant Pot, with a bit more water than white rice.

Pairs well withHoney Lemon Garlic Chicken ThighsPalak Paneer
Servings
4

About 75g dry rice per person, as a side.

32 min

Ingredients

  • hand-pounded Sona Masoori rice — rinsed until the water runs mostly clear, well drained
  • water — 1:1.8 by weight to the dry rice
  • salt — optional
  • ghee — oil or ghee, keeps grains separate and stops foaming

Steps

0–3m

  • Cook

    Step 1

    Rinse the rice thoroughly under cold water until it runs mostly clear, then drain well to shed surface moisture.

3–4m

  • Cook

    Step 2

    Add the drained rice, water, salt and ghee to the Instant Pot inner pot and spread the rice so it sits submerged and even.

4–17m

  • Cook

    Step 3

    Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.

17–27m

  • Cook

    Step 4

    Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.

27–32m

  • Cook

    Step 5

    Open the lid, let steam escape for 1 to 2 minutes, fluff gently with a paddle, and leave the lid ajar with Keep Warm off for 3 to 5 minutes to set the texture.

Notes

  • Hand-pounded rice keeps some bran, so it needs more water than white rice (1.8x the dry rice by weight).
  • Pressure time stays 8 min plus 10 min natural release at any batch size.