Yellow Jasmine Rice

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Yellow Jasmine Rice
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["CALORIES: 216 | FAT: 4g | PROTEIN: 5g | SODIUM: 88mg | FIBER: 1g | CARBOHYDRATES: 38g | SUGAR: 1g"]
cuisine icon Keywords
4 servings, avocado oil, chicken stock, chopped fresh cilantro, contributed, cook 5 min, easy, garlic, ground cinnamon, ground cumin, instant pot, instant pot jasmine rice recipe, instant pot recipe, instant pot rice, instant pot vegan recipe, instant pot vegetarian recipes, jasmine rice, less than 15 min, modern, peeled and grated fresh turmeric, prep 5 min, pressure cook, pressure cooker recipes, rice, rice recipe, sauté, side dish, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty, vegan, vegan recipes, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
4 servings
Ingredients
  • 1 cup jasmine rice
  • 1 tbsp avocado oil
  • 2 cloves garlic
  • 1 tbsp peeled and grated fresh turmeric
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1 cup chicken stock
  • 1/2 cup chopped fresh cilantro
Instructions
  • Place the rice in a fine-mesh strainer and rinse it well.
  • Press the Sauté button on the Instant Pot® and add the oil. Allow it to heat 1 minute and then add the garlic, turmeric, cumin, and cinnamon. Cook, stirring frequently, 1–2 minutes. Press the Cancel button.
  • Add the rice and stock and stir to combine. Use a spoon to scrape any brown bits that may be stuck to the bottom of the pot. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
  • When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  • Fluff the rice with a fork and serve with fresh cilantro.
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