Colin + Tanay

Instant Pot Calrose Rice

Plain Calrose rice in the Instant Pot at a 1:1.1 water ratio.

Pairs well withHoney Lemon Garlic Chicken ThighsLemon Butter ShrimpPalak Paneer
Servings
4

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

28 min

Ingredients

  • Calrose rice — short-grain, rinsed until the water runs clear, well drained
  • water — 1:1.1 by weight to the dry rice
  • butter — neutral oil or butter, optional, stops starchy foaming
  • salt — optional

Steps

0–3m

  • Cook

    Step 1

    Rinse the rice in a fine-mesh strainer 3 to 4 times under cold water until it runs clear, to wash off surface starch so the rice does not turn gummy. Drain very well.

3–4m

  • Cook

    Step 2

    Add the rinsed rice, water, butter and salt to the Instant Pot inner pot and spread the rice into an even, submerged layer.

4–14m

  • Cook

    Step 3

    Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.

14–24m

  • Cook

    Step 4

    Let the pressure release naturally for 10 minutes (short-grain needs this carryover steam to finish hydrating), then vent any remaining pressure.

24–28m

  • 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 a few minutes to let surface moisture evaporate.

Notes

  • Water is 1.1x the dry rice by weight. Short-grain needs less water than long-grain.
  • Pressure time stays 5 min plus 10 min natural release at any batch size. Don't skip the release or the grains split.