Eosinophilic Esophagitis Friendly Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice is one of those staples that belongs in every kitchen — and this Instant Pot method makes it practically foolproof. For anyone managing eosinophilic esophagitis, finding safe, trigger-free foods that still feel satisfying can be a real challenge, but plain jasmine rice is a naturally gentle option that works beautifully as a base for so many meals. The ingredient list here is refreshingly short: just rice, water, salt, and an optional touch of oil or butter, so there's no guesswork about hidden allergens or problematic additives. Rinsing the rice before cooking removes excess starch, which helps each grain stay light and separate rather than clumping into a sticky mass. The pressure cooker does the heavy lifting — three minutes on high pressure followed by a natural release means you get consistently perfect results without hovering over the stove. A gentle fluff with a fork at the end is all it takes to get those soft, distinct grains ready to serve. Keep a batch on hand throughout the week and you've got a reliable, comforting foundation that pairs with almost anything on your safe foods list.
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Learn more →Ingredients
4 servings
- 2 cups jasmine rice
- 2 cups water
- ½ tsp kosher salt
- 1 tsp neutral oil or unsalted butter (optional)
Can be omittedunsalted butter
Instructions
- 1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30–45 seconds. Drain well.
- 2
Add the rinsed rice, water, salt, and oil or butter (if using) to the Instant Pot insert. Stir briefly to combine.
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