Hmm, okay, I’ll bite. What’s the secret with low pressure for long grain rice like basmati? I’ve been using 1:1 ratio rice:water for 6 minutes on high with a 10 minute natural release.
I have the same pot and it defaults to low but every recipe I find says use high so that’s what I’ve beeping doing. Now I kinda Wana try low.
Mine always seems turn turn out fine on high 6min with 10min natural release but now you have me wondering if I just haven’t had good rice haha. How long do you do it on low?
I recently got an instant pot and gave my rice cooker back to my parents, the tough part was figuring out how to make it not stick of you don’t have a nonstick liner. Letting it naturally release pressure with the keep warm off seems to do the trick for mine, I’m guessing quick release releases too much moisture, and the keep warm doesn’t help either. With that I get good rice every time with no sticking.
