Rice in the IP (Instant Pot)

[Bluebootsgreenboots]

I read on another thread how brilliant rice cookers are, and as someone who is great at putting it on the job and forgetting about it until it's a gooey mush, I am tempted.
Before cluttering my kitchen with another appliance I've tried doing it in the IP (a big one, if that makes a difference). I followed instructions I found online - rinsed it, 1:1 rice to water, 4 mins high pressure and natural release.
It wasn't great - edible but glued together. Impossible to fluff.
Please share your tips.

I don't really think you need special devices. I use a stainless steel pan with a nice heavy base, that's all.
I mostly cook brown rice but am told this method works for all kinds (except -delicious - wild rice, which always takes longer). Rice cookers are widely used in countries eg Korea where sticky rice is the norm, and desirable. If you want 'dry' fluffy long-grain rice, they're probably not the best option.

This is what I do:

1. Put measured quantity of rice in pan. You can rinse it it a sieve first, but I've never found it makes much difference.
2. Pour on cold water until the water level is about one inch/2.5cm/a fingertip above the surface of the rice.
3. Cover with well-fitting lid. Cook gently but fairly briskly for about 20 min. The water should simmer all the time but not boil over. Ideally, don't remove lid during this time. Certainly don't stir or interfere with the rice in any other way.
4. After about 20 mins you can remove lid to check. When the rice is done all the water will have been absorbed and it will smell very nice indeed. Taste a small spoonful to check
5. If the rice not done as you like it AND/OR (more important) if the water is not all absorbed then replace lid and continue to cook for another 5 mins or so. The precise timings will depend on the age of the rice, the heat generated by your simmer setting etc etc.
6. Ideally, leave the cooked rice in a warm place - but no bottom heat - to stand for another 5-10 mins or so. This is what helps make it fluffy. Some people spread a clean tea towel or napkin across the top of the pan and under the lid while doing this. (To absorb any excess moisture condensing from the steam.)
7. Then,and only then, you can fluff the rice up. The grains should be soft but separate.
8. Best of luck.

Thanks for taking the time to respond. I can make good rice on the hob, as long as I'm focused enough to turn it off!
At the end of a long day at work, with kids around me, and usually at least 2 other foods to cook, I often overlook the timing of the rice. That's why im after something g more automated. I already have an IP, so if I can crack making rice in it, then I don't need to buy a new appliance.

He,lo! My Chinese boyfriend fell over laughing at how I cooked rice and showed me this way, it seems pretty fooolproof even when I forget about it.
rinse or not, rice.
measure depth with finger and thumb. Add same depth again of water.
put on reasonable heat until boiling, turn down low - 3 on our hob. Leave till water absorbed by which time it will be fluffy and cooked.
I also chuck in a stock cube and butter
or coconut milk
or tomatoes and orange juice and cumin
yum!

P.s. I’ve left it in the stove for an age which doesn’t hurt it. You may get a crispy layer on the bottom, but I’m told this is the favorite bits for kids.

Have you done pot in pot in the instant pot?

My best rice is in microwave. I use a big Pyrex jug. It’s not essential but I Let it sit in water if I can, then drain most off but is still generously covered. If it hasn’t soaked then you want about an inch water standing above the rice.

I have a 1000w microwave. Ten minutes, no stirring or messing. Let it stand til you need it.

Stirring destroys it. I like it slightly sticky, but if you don’t you can rinse with boiling water.

I've never done it in the instant pot except as part of a recipe with other stuff in, mainly because I use the IP a lot for stews etc so have a separate rice cooker. But I find Amy & Jacky's recipes on pressurecookrecipes.com really reliable, so might be worth trying their timings, though it looks pretty similar to what you did.

Thanks @myplace - I hadn't thought about the microwave, I'll try that.

I have the Joseph Joseph microwave rice cooker & I really rate it. Lovely fluffy perfectly cooked rice with no risk of overcooking. I know what you mean OP, I am prone to forgetting stuff too.

@BarnacleBeasley thanks, I looked at their recipe and I'll try it - they suggest 3 mins rather than 4.
I've read debate about whether or not to rinse the rice first, so I'll try both!

@N0tfinished - I'd just been looking at that on Amazon. So tempting! Much cheaper and less space than a rice cooker!

I really like it, it's probably laughable to some people but I am someone who can cook but I can't stand over things, this is great because it shuts itself off & will wait till you're ready for it. There are comprehensive instructions about timing and volume of lots of types of rice etc. I'm sure a rice cooker is better but I don't have the space to store another gadget

I also love the Joseph rice cooker

I make mine in the Foodi but I add slightly more water, pressure cook for 3 minutes on high, natural release and then it’s perfect.

We have a separate rice cooker now but when doing larger quantities I just press the rice button on the instant pot and let it do its thing