4 servingsAmericanavocado oil

Yellow Jasmine Rice

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

4 servings

less than 15 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Vegan, Vegetarian

Yield: 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

While jasmine rice is a rich source of B vitamins, here it gets a huge nutritional upgrade by adding fresh garlic and fresh turmeric. The result is a vibrantly hued yellow dish that is flavorful and nutritious. Both turmeric and garlic have been used medicinally for centuries and we are lucky that these two powerful foods also taste wonderful.

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.