INSTANT POT JASMINE RICE ENJOY DAN:

                   INSTANT POT JASMINE RICE by CHEF DAN:

Makes 2 cups

INGREDIENTS:

2 cups Jasmine rice

2 cups water

1/4-teaspoon saffron

1 bay leaf

2 teaspoons butter or olive oil

1/2-teaspoon salt

DIRECTIONS:

1.   Rinse the Jasmine rice thoroughly in a fine-mesh strainer.

2.   Add the rice to the inter pot of the pressure cooker.

3.   Add water and swirl in salt, butter and bay leaf.

4.   Cover with the lid, set the value to sealing.

5.   Hit Pressure Cook for 4 minutes.

6.   Allow a 10 minutes natural release, then hit Cancel.

7.   Turn value to venting to release remaining pressure.

8.   When pin drops, carefully open lid, stir rice and serve.

ENJOY DAN:                                                       DON’T FORGET TO SHARE!!