📖 Instructions

1. Rinse the rice: Place 1 cup of long-grain white rice in a fine-mesh sieve and rinse under cold running water for about 30 seconds, or until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Prep the ginger and garlic: Peel 1-inch piece of fresh ginger and mince it finely. Peel 2-3 cloves of garlic and mince them as well. Freshly minced is definitely the way to go—the flavor is SO much better than the pre-minced stuff. I once used ginger paste in a pinch, and it just wasn't the same!
3. Sauté aromatics (optional): Turn on the Instant Pot and select the 'Sauté' function. Add 1 tablespoon of olive oil or sesame oil to the pot. Once the oil is heated, add the minced ginger and garlic. Sauté for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic; burnt garlic tastes bitter and nobody wants that! If you're short on time, you can skip this step and just add the ginger and garlic directly to the pot, but trust me, the sautéing really enhances the flavor.
4. Add rice and broth: Add the rinsed rice to the Instant Pot. Pour in 1 3/4 cups of chicken broth or vegetable broth. Broth adds a depth of flavor that water just can't match, so I highly recommend using it. For a richer flavor, try using homemade broth if you have it.
5. Season and stir: Add 1/2 teaspoon of salt and a pinch of black pepper. Stir everything together to ensure the rice is evenly distributed in the broth. I sometimes add a tiny splash of soy sauce for an extra umami kick. Do you like experimenting with flavors like that?
6. Pressure cook: Secure the Instant Pot lid, making sure the steam release valve is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' function and set the cooking time for 5 minutes at high pressure.
7. Natural pressure release: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes. This helps the rice cook evenly and prevents it from becoming mushy. After 10 minutes, carefully release any remaining pressure by moving the steam release valve to the 'Venting' position. Be careful of the hot steam!
8. Fluff and serve: Open the Instant Pot lid. Use a fork to gently fluff the rice. The rice should be tender and fluffy, with no excess liquid remaining. If there’s still some liquid, you can let it sit for a few more minutes with the lid off to allow the liquid to evaporate.
9. Garnish (optional): Garnish with chopped fresh cilantro or green onions for added freshness and visual appeal. You can also add a sprinkle of sesame seeds for extra flavor and texture. I've also tried adding a squeeze of lemon juice right before serving—it brightens up the flavors beautifully. My husband thinks is tastes great plain, what do you think?
10. Serve immediately: Serve the Ginger Garlic Rice hot as a side dish with your favorite main course. It pairs perfectly with stir-fries, grilled meats, roasted vegetables, or even just a simple fried egg. Last week, I served it with some teriyaki chicken, and it was an instant hit with the family. It's also great on its own as a light meal, especially if you're feeling under the weather.