Yeah white is tricky imo.I need some help with time, etc for my white rice. Brown rice I get perfect every time. But the white rice (regular or minute) comes out waxy/mealy/underdone/overdone etc every time. It seems like I can't find the magic combo of time/temp temp. What are you guys using?
Yeah white is tricky imo.
So they say 1/1 ratio is perfect but I don't do that. I like my rice super soft so I do 1.5c water to 1c rice.
I would suggest, 1.25c water to 1c rice. Manual for 8 minutes then don't quick release for ten minutes.
If your rice is still crunchy then it's not the amount of water but the time it's cooked in my experience.
You may try a couple tbsp of olive oil in the water.Thanks. I may not be giving it long enough, even though I've doubled what they recommend. I also use 1.25 water to 1 cup. I've also tried adding some broth to it, just so it doesn't stick together like crazy. It's like I have to chip away at the container.
Simple chicken
This is how I prep all my chicken
1 bottle zesty Italian dressing
1 pack Kroger chicken season or whatever you like
Mix one bottle of Italian dressing with season.
Put 5 lbs of chicken in a zip lock and add dressing. Let sit over night.
Add chicken to instant pot with trivet in the bottom (if you don't put the trivet in it may get the chicken on the bottom over dobe). Add half a cup of water to bottom.
Manual setting for 13 minutes with a five minute natural release then quick release.
Prefect every time.
Uhhh......the biggest one lol.What size Instant Pot do you have? 6 or 8qt?
Subbing for notifications. I haven’t figured out the Instant pot timing yet but I’ve become a master air fryer for chicken tenderloins
Do share...