Ingredients
2 cups jasmine rice
½ tsp sea salt
2 cups water
1 tsp olive oil
Preparation
Rinse the jasmine rice thoroughly in a fine-mesh strainer.
Add the rice to the inner pot of the pressure cooker and sprinkle it with sea salt.
Add the water and swirl in the olive oil.
Cover with the lid, set the valve to sealing, and hit Pressure Cook for 4 minutes.
Allow a 10-minute natural release, then hit Cancel, and turn the valve to venting to release remaining pressure.
When pin drops, carefully open lid, stir rice, and serve. Enjoy!
