1-Step 1: Prepare Your Equipment Start by brushing 1 tablespoon of olive oil on the bottom of your electric pressure cooker pot. This thin coating prevents the rice from sticking and helps create those delicious slightly crispy bits at the bottom. Make sure your sealing ring is properly installed and the vent is clear.

2-Step 2: Add Ingredients Add the 2 cups of rinsed rice to the oiled pot. Pour in 2 cups of water. Add the 2 cloves of minced garlic, ½ teaspoon of turmeric, ¾ teaspoon of salt, and ¼ to ½ teaspoon of ground black pepper. Give everything a good stir to combine and distribute the spices evenly throughout the mixture.

3-Step 3: Cook Under Pressure Seal the lid according to your manufacturer’s instructions. Set the pressure cooker to high pressure for 4 minutes. The pot will take several minutes to come to pressure before the cooking time begins counting down.

4-Step 4: Natural Release Once the cooking time is complete, allow the pressure to release naturally for 10 to 15 minutes. This gradual release helps the rice finish cooking gently and prevents it from becoming mushy or sticky. After the natural release period, quick release any remaining pressure by carefully turning the vent knob.

5-Step 5: Fluff and Serve Open the lid carefully, angling it away from you to avoid steam burns. Use a wooden spoon or rice paddle to gently fluff the rice. This separates the grains and releases excess moisture. For best results, remove the inner pot from the pressure cooker and place it on a trivet to prevent the rice from continuing to cook and stick to the bottom.

6-Step 1: Combine Ingredients Add the rinsed rice to your rice cooker inner pot. Pour in 3 cups of water, which is more than the pressure cooker method since rice cookers lose more moisture during the longer cooking cycle. Add 1 clove of minced garlic (reduced from the pressure cooker amount since the longer cooking time concentrates flavors), the turmeric, salt, pepper, and olive oil.

7-Step 2: Start the Cycle Stir everything together until well combined. Close the lid and start the regular rice cooking cycle according to your manufacturer’s instructions. Most rice cookers automatically switch to warm mode when the rice is done.

8-Step 3: Rest and Fluff When the cycle completes, let the rice rest for 5 to 10 minutes with the lid closed. This resting period allows the moisture to redistribute evenly throughout the grains. Open the lid and fluff gently with a rice paddle before serving.

9-Step 1: Boil Water Bring 3.5 to 4 cups of water to a boil in a medium saucepan. The exact amount depends on how moist you prefer your rice and how much evaporation occurs with your pot. A tight-fitting lid helps reduce water loss during cooking.

10-Step 2: Add Ingredients Once the water reaches a rolling boil, stir in all ingredients: the rinsed rice, 1 clove of minced garlic, turmeric, salt, pepper, and olive oil. Stir once to combine and ensure the turmeric is evenly distributed throughout the water.

11-Step 3: Simmer Covered Cover the pot with a tight-fitting lid and immediately reduce the heat to low. The rice should simmer gently, not boil vigorously. Simmer for 15 to 20 minutes until all the water is absorbed. Avoid lifting the lid during cooking, as this releases steam and interrupts the cooking process.

12-Step 4: Rest and Serve Once the water is absorbed, remove the pot from heat but keep the lid on. Let it rest for 5 minutes to allow the grains to firm up slightly. Remove the lid and fluff with a fork before serving.