Kitchen notes · a little help before you start
Ninja Foodi Rice
Ninja Foodi Rice is made with Basmati Rice and Ghee or Oil.
- Prep
- 2 min
- Cook
- 23 min
- Total
- 85 min
- Original yield
- Serves 8
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Include the rest
Leave time for the resting step before continuing.
Get to know the ingredients
Basmati Rice (180 grams)
In the method: Wash basmati rice until the water runs clear.
Ghee or Oil (optional)
In the method: If using, add the ghee/oil and salt.
Salt (optional)
In the method: If using, add the ghee/oil and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 cup Basmati Rice (180 grams)Ingredient note
Source: 2.5 cup WaterIngredient note
Source: 1 teaspoon Ghee or Oil (optional)Ingredient note
Source: 1/2 teaspoon Salt (optional)
How to make it
0 of 5 steps completeMake room for Ninja Foodi Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Rice is ready to be served with your favorite curry.
A few questions you might have
What should I prepare first?
Set out the pressure cooker. Start with this step: Wash basmati rice until the water runs clear.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What happens at the end?
Rice is ready to be served with your favorite curry.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Storing Cooked Rice: Let it cool completely, then pack it in airtight containers to store. Cooked rice can be stored in the refrigerator for up to 4-5 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
