Rice is a staple in almost every home. We decided to keep it simple, and also get slightly creative with this Jeera rice recipe. As a great chef once said “The key to a good meal is simplicity and the right seasoning.”
Set your Instant Pot to sauté mode. Pour in the oil.
When the oil is hot, add the cumin seeds and bay leaf. Let them cook and get fragrant for about 30 seconds.
Pour in 1 cup water or follow your Instant Pot instructions for the correct proportions. Add salt.
When the water starts boiling, add the rice and set the Instant Pot on Manual or Pressure Cook.
Lock the lid in place and move the vent to the sealed position.
Set the cooking time for 3 to 4 minutes for white rice and 15 minutes for brown rice.
Once done, let the pressure release naturally.
Gently fold in finely chopped cilantro or parsley.
Serve with lentils or curries of choice.
Note:
Soaking your rice is optimal -- 30 minutes for white rice and for brown rice a few hours. If the rice to water ratio is different than your Instant Pot manual, follow the manufacturer’s instructions.
One small cinnamon stick and/or a bay leaf can also be added at the time you sauté the cumin seeds, if desired.
Consider serving your rice with some of our favorite curries:
https://veggiefestchicago.org/recipe/red-lentil-dal/
https://veggiefestchicago.org/recipe/kashmiri-style-cauliflower/