Ingredients: |
Ingredients: 2 cups basmati rice (see notes below)
2 tablespoons olive oil
1 onion, diced finely
1/4 teaspoon salt
3 tablespoons of chopped cilantro stalks (optional)
2 large cloves of garlic, finely diced
1 heaped teaspoon of turmeric powder
1 cup frozen sweet corn kernels
1 cup frozen garden peas
2 + 1/4 cups chicken stock
Optional: A dollop of butter, to finish (or olive oil can also be used)
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Directions: |
Directions:1. Rinse the rice in cold water 4 times to remove as much of the starch as possible. This will help to keep the rice nice and fluffy.
2. Turn the Instant Pot on and press the Sauté function key button. Add the olive oil, onions and salt and cook for 5 minutes, stirring a few times until softened.
3. Add the chopped cilantro, garlic and turmeric powder and stir through. I like to add a little extra drizzle of olive oil but that’s not essential. Now add the corn, peas and rice and pour over the chicken stock. Stir through and turn the Sauté off by pressing the Keep Warm/Cancel button.
4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Set to Manual, HIGH Pressure and adjust the time to 4 minutes. You will hear 3 beeps letting you know you the Instant Pot is starting to build the pressure and cook (this should take about 5-7 minutes).
5. Once the timer goes off, turn the Instant Pot off and let the pressure release naturally for 5 minutes. Then use the quick release to let off the rest of the steam.
6. Open the lid and add a dollop of butter or extra olive oil, if using. Let it melt into the rice, then fluff it with a fork. Transfer to a serving platter.
WHICH TYPE OF RICE TO USE FOR YELLOW RICE?
For this recipe, I am using basmati rice, which has a lower glycemic index and doesn’t spike your blood sugar as much as other types of white rice. I am also using turmeric spice, which gives this dish that beautiful yellow color and has amazing health benefits.
The key to getting super fluffy, separate rice is giving it a really good rinse before cooking. Add the rice to a large bowl of water and soak it for a few minutes. The water will get very cloudy as the starch from the rice dissolves into the liquid. Stir it well, then strain the water. Fill up the bowl with fresh water, stir and strain. Do this 3-4 times, until the water stops getting so cloudy. This means that most of the starch has been rinsed away and the rice is will keep its lovely texture and won’t get cloggy during cooking. You can also rinse the rice in a sieve for a few minutes until the water runs clear.
If you’re making risotto, it’s the starch in the rice that makes it so creamy hence you never rinse Arborio risotto rice. |
This recipe for Instant Pot Yellow Rice With Corn & Peas is from