Instant Pot Black Rice

Ingredients

• 1 cup short-grain black rice (forbidden rice)
• 1 1/4 cup water
• 1 tablespoon olive oil, ghee, OR butter
• 1/2 teaspoon sea salt
• 1/2 lime, juiced
• 1/2 teaspoon olive oil
• 1/8 cup fresh herbs, removed from stems + chopped if needed (optional) (I use thyme or cilantro)

Instructions

1. 1

   Rinse the rice in a fine mesh sieve until the water runs clear.

2. 2

   Add the rice, water, oil, and salt to the Instant Pot. If any rice grains are stuck to the side of the pot (above the water level), push them down into the water.

3. 3

   Seal the Instant Pot lid, and turn the steam valve to the sealing position.

4. 4

   Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes.

5. 5

   The Instant Pot will take about 6 minutes to come to pressure, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 25 minutes.After 25 minutes, carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.

6. 6

   Wait for the steam to escape and the pin to drop down, but do not open the lid yet. Let the rice sit for 5 more minutes, and then carefully remove the lid.

7. 7

   Optional: Whisk the lime juice and oil together, and stir into the rice. Fold in the herbs.

8. 8

   Serve the rice warm.

9. 9

   Leftovers:This rice is best served immediately, but can be kept refrigerated in a sealed container for up to 4 days. To reheat, add about a tablespoon of water, and microwave covered until warm (2-3 minutes).