Lickety Splickety - InstantPot Sticky Rice

Please don't be too put off that this is a recipe specific to a particular kitchen appliance. I will try to do a follow up to this post for the over the stove method, but since this is my new go-to, I just had to post it.

Since I am trying to prove the InstantPot's credibility in the kitchen, I do try various recipes to influence the other chef-y in the family. Now, admittedly, I did no one any favors because the first time I made anything in the InstantPot, I made asparagus. It was a horrific disaster. Ruined, and I mean ruined, this awesome bunch of asparagus.

So I've had a little bit of an uphill battle. Me, personally, I am unthwarted and utterly undeterred by a kitchen disaster. I mean, I've blown up my fridge, people, making beer cheese bread. No joke, like shattered the glass shelve that was sadly blocking it's projectile ways... but, I digress.

This, is a HUGELY successful, repeatable and reliable recipe that I am just tickled over. Why? Because it truly makes a more complex task such as traditionally steaming sticky, or glutinous, rice into a set-it-and-forget-it staple. It was a real "aha" moment for me when I made it for the first time. And the InstantPot really did it better than I ever have managed to do it any other way.

So let's get to it, shall we?

InstantPot prep: 
-Instantpot, using standard stainless insert
-Stainless trivet with handles makes it easier, optional
-Stainless bowl that fits your InstantPot

Ingredients:
-1 c sticky rice (If your package says "sweet"or "glutinous" rice, it's the same thing)
-2/3 c cold water to cover rice

Method:

1. Add 1 c water to the stainless insert.
2. Add 1 c sticky rice to stainless bowl and cover with 2/3 c. of cold water. If you have any grains peeking above the water line, push them in the pool with a chopstick or something or they won't cook and be hard little nuggets. No bueno. Don't do this step until you are ready to cook. This rice absorbs water and it may make it mushy if you prep this too far in advance.
3. Place the stainless steel into the center of the trivet and use the handles to gently place inside the InstantPot's stainless steel insert. If you don't have this little trivet, just put your bowl inside. All will be well.
4. Place lid on the InstantPot, locking it into place. Don't forget to turn your pressure valve seal into the closed position. Sometimes I forget and that sucks. You have to start your timer again.
5. Pressure Cook for 12 minutes. Natural release for 5 minutes. Then open that pressure valve up at the 5 minute mark to quick release the rest of the steam. We really want to control the cook time here so that's why I always set the timer for 12 minutes then make sure I am close by to watch the next 5 minutes so I can finish releasing the steam quickly. It's perfect.

Tips: 

You can definitely increase or double the portions of this recipe. The important part: the water in the InstantPot that is used to steam, stays the same regardless of how much rice you are making. Neat, hut? So it's super easy just to multiply the rice and water you need for the rice itself.

If you do double the recipe, you also need to increase the first Pressure Cook to 24 minutes. Natural release after 5 minutes.  I've tried this doubled and it worked fine.

Like I mentioned above, it's best not to add your water to your rice until you are ready to cook. Just what I've found by trial and error. If I prep this too soon, I find it actually changes the balance and make the sticky rice a bit mushy. Not to worry, I just let the rice vent a bit to air out and that takes the mush right out. You'll see what I mean. Bottom line, don't be too proud to mess it up, Mary. Just give it a try and make it how you like it. 

We serve this dish with Thai red curry or Thai mango or papaya salad. It's a great "dipper" rice in that traditionally, you grab a piece of rice with your hands and use it to scoop or push other foods. It absorbs sauces and is just a righteous accompaniment to any spicy, saucy affair.

Jasmine Rice:
Jasmine rice is a more standard long grain rice that is even easier to make. No trivet or stainless bowl necessary as you can do this one right in the stainless steel insert of the InstantPot. Pressure cooking rice is different than steaming... in that pressure cooking requires far less water than the steam method. Once again, the InstantPot shines once you have the correct ratios and process down. Super easy to multiply your servings, too. Same cook time regardless of how much you make, which is cool.

1 c water
1 c jasmine rice
sea salt, optional

1. Super key: rinse your jasmine rice well until the water runs clean. A must whether steaming or doing this in the InstantPot. AND. Do not add your water ahead of time. Just like above, when making sticky rice, you must do this and immediately begin the cooking process or it will goof it all up and be mushy. Trust me.
2. Pressure Cook for 3 minutes and natural steam release for 10 minutes (which basically means you do nothing and just wait 10 more minutes once the 3 minute pressure cook is complete). 
3. Manually release the steam, turning your steam valve to open away from your face, hopefully. Always be careful when venting so stand back; be smart. Perfectly safe to release the vent on your InstantPot as long as you don't stand over it like a dummy.
4. Open the lid immediately and fluff with a fork. This releases any excess moisture and you can put the lid back on to keep warm once you've finished the cook.