TIME: 20 MINUTES
YIELD: 4 SERVINGS
GF • V • VEG
You can use any short-grain white rice here—anything from Arborio to sushi rice will work in this quick-cooking, gently garlicky recipe. Because the garlic is smashed but not chopped, it adds a complex, sweet flavor rather than a lot of pungency. For something more intense, feel free to mince some or all of the garlic instead of just smashing it, which will bring out more of its flavor, and leave it in the pot while the rice cooks. For a bit of color, chopped soft herbs—parsley, cilantro, or basil—make a fresh and pretty addition (add them after cooking). Or stir thawed frozen peas or edamame into the hot cooked rice before serving.
3 to 4 garlic cloves, smashed
1½ cups short-grain white rice, rinsed until the water runs clear
1 teaspoon kosher salt
- Using the sauté function, on low if avail-able, let the oil heat up for 30 seconds in the pressure cooker. Then add the garlic and sauté until lightly golden, 2 to 4 minutes.
- Remove the garlic (reserve it if you want to add it later), and stir in the rice and salt. Add 1½ cups of water. Cover and cook on high pressure for 3 minutes (or use the rice setting).
- Let the pressure release naturally for 10 minutes, and then release the remaining pressure manually. Fluff the rice as needed. If you like, you can chop up the browned garlic and stir it back into the rice.