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Yellow Jasmine Rice Recipe


Yellow Jasmine Rice

Maryea Flaherty
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Indian, Korean
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp avocado oil
  • 2 cloves garlic minced
  • 1 tbsp peeled and grated fresh turmeric
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 200 g jasmine rice
  • 250 ml vegetable stock
  • 1/2 cup chopped fresh cilantro


  • Place the rice in a fine-mesh strainer and rinse it well.
  • Press the Sauté button on the Instant Pot and add the oil. Allow it to heat 1 minute and then add the garlic, turmeric, cumin, and cinnamon. Cook, stirring frequently, 1–2 minutes. Press the Cancel button.
  • Add the rice and stock and stir to combine. Use a spoon to deglaze the base of the inner pot then secure the lid.
  • Select Pressure Cook and adjust the time to 3 minutes.
  • When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  • Fluff the rice with a fork and serve with fresh cilantro.
Keyword Instant Pot, vegan, vegetarian
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