I love rice. I cook a lot of Chinese, Indian and Thai food and more often than not these need a big spoon of rice on the side to absorb all of those delicious sauces and spices. And I’ve found that Instant Pot rice makes the job a much simpler prospect.
However, despite cooking rice probably once or twice a week for more than twenty years I’m yet to cook it without ruining my hob. I just haven’t the patience to keep a proper eye on it while it comes to the boil and then maintain a simmer. Then, whoops, there’s starchy water all over my cooker again. I want to spend my time cooking not cleaning!
But those frustrating days are over. Since cooking Instant Pot rice, I’ve been making this ubiquitous carbohydrate with abandon and had no more frustrating clean ups.
Now, I’m sure that rice purists will be horrified to hear that I never bother rinsing the rice first. I’ve just never found the need. When cooking in the Instant Pot I find that rice that should be sticky comes out sticky, and the rice that should be free-flowing is just so. Thus, no rinsing, no messy clean ups – at last, the path to Asian food happiness! (And Mexican, Spanish, American…)