Despite writing an entire book of Instant Pot recipes, I keep going back to using it as a rice cooker. But not just plain rice -- toasted, flavorful rice like this garlic ginger rice that has a permanent place alongside stir fries, curries, and rice bowls! I have a secret shortcut, too, to make this even easier.
Why You'll Love This Recipe
- Only a few ingredients
- FIVE minutes prep (yes, actually)
- Super versatile -- it goes well with nearly everything
- Makes an extra flavorful meal prep addition
Ingredients
- Rice: I use jasmine rice, but you can use basmati, or any other type of white rice. You may use brown rice or a wild rice blend, but you'll have to adjust the water and cook times. I made a note about this in the FAQ below.
- Oil: Use any type of oil that you'd use for sautéing. Avocado oil works well for me.
- Ginger: I highly recommend using fresh or frozen ginger.
- Garlic: Same goes for this. Fresh garlic is definitely recommended
- Sea Salt: pink salt is my bestie
Frozen Ginger Hack
My favorite way to store ginger is in the freezer. I prefer buying the cubed, crushed frozen ginger (at Trader Joe's, but I've seen it in other grocery stores) since it's SO easy.
My second favorite way is to keep a big knob of ginger in a freezer bag in the freezer. You can use a Microplane grater on it straight out of the freezer and you don't even have to peel it. (The best part, really.)
How to Make Garlic Ginger Rice in the Instant Pot
Step-by-Step Instructions
- Use the Saute setting to sauté the garlic, ginger, and rice in the oil for 5 minutes.
- Add salt and water. Seal the Instant Pot and cook on high pressure for 6 minutes.
- Let it naturally release for about 5 minutes, then use the quick steam release.
- Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.
Tips for Fluffy Rice Every Time
- I don't rinse the rice in this recipe, but you can do it to remove excess starch. It works especially well for shorter grain rice which has a higher starch content.
- Use a 1:1 ratio for rice to water. Since the Instant Pot is sealed, there isn't any water lost during cooking, so you need less.
- Fluff the rice and then cover it again to let it further steam for a few minutes.
Variations
Coconut Ginger Rice
You could create a hybrid of this recipe and my Instant Pot Coconut Rice by replacing some of the water in this recipe with a can of coconut milk and omitting the garlic.
Sesame Ginger Rice
Saute the rice in sesame oil and sprinkle some toasted sesame seeds on the rice after it finishes cooking
Stovetop Version
Follow the directions for sautéing using a large pot on the stove. Add ½ cup more water, and bring to boil. Reduce the heat to medium low and simmer for 15 minutes or until the water has cooked off. Remove from the heat and let it sit, covered, for about 10 minutes to finish steaming.
What to Serve with Ginger Rice
Ohhhh, lots of things. It would go especially well with my Grilled Moroccan Chicken (especially in a meal prep situation with my Marinated Cucumbers. Yum.)
Any type of stir fry or curry would be delicious with this garlic ginger rice. Here are my top suggestions:
Make Ahead & Storage
Store any leftovers in an airtight container in the fridge for up to a week.
How to Reheat Without Drying Out
My favorite way to reheat rice is to put it in a lidded glass container with a splash of water and microwave for 3-4 minutes.
If you'd rather not use a microwave, put it in a skillet with a splash of water, cover, and cook on medium for a few minutes, stirring a few times. Add a little more water if it starts to stick or get too toasty.
Frequently Asked Questions
Yes, just add an extra ⅔ cup water and cook for a 20 minute pressure cycle.
Use 1:1 ratio for water and rice in an Instant Pot.
Yes, you can make this on the stovetop. Instructions are above near the beginning of this post.
It should stay fresh for about a week in the fridge.
More Instant Pot Rice Recipes on Perry's Plate
Here are a few more of my favorite rice recipes!
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Instant Pot Garlic Ginger Rice Recipe
This is the rice that replaced plain rice in our house. Jasmine rice toasted with fresh garlic and ginger in the Instant Pot until fluffy and fragrant — simple enough for a Tuesday night, good enough to eat alone. (Which is why we have zero leftovers.) Fresh garlic and ginger are non-negotiable here (frozen works great too)
Ingredients
- 3 Tablespoons avocado oil
- 1 Tablespoon freshly grated ginger (or 3 cubes frozen)
- 1 Tablespoon freshly grated or minced garlic
- 3 cups jasmine rice or long grain white rice
- 1 ½ teaspoons sea salt
Instructions
- Turn on the Saute setting and add the oil. When it gets hot, add the garlic, ginger, salt, and rice. Cook, stirring occationally, for 5 minutes. Add 3 cups of water.
- Seal the Instant Pot and cook on high pressure for 6 minutes. Make sure your valve is set to "sealing".
- Let it naturally release for about 5 minutes, then use the quick steam release.
- Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.
Nutrition Information
Yield 8 Serving Size 1 generous cupAmount Per Serving Calories 172Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gSodium 417mgCarbohydrates 28gFiber 0gSugar 0gProtein 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
