The recipe is for cooking 2 cups of dry rice, which will yield about 6 cups of cooked rice. You can scale the recipe down to cook 1 cup of dry rice. The water to rice ratio and cook time stay the same regardless of the amount of rice you are cooking. Make sure to use the 15 min natural release regardless of ammount cooked.
You can cook more rice as long as you don’t exceed the maximum fill lines on your pot. Rice will expand as it cooks, so you have to account for this:
You can double this recipe to cook 4 cups of rice in a 6 quart Instant Pot, which will make about 12 cups of cooked rice.
If you have an 8 quart Instant Pot (and need a lot of rice), you can triple this recipe to cook 6 cups rice. This will make about 18 cups of cooked rice.
How to Store Rice
Always cool and store cooked rice promptly for food safety. You can cool rice quickly by laying it out in a thin layer on a baking sheet. Refrigerate or freeze rice as soon as possible after cooking (within an hour).
To Refrigerate: Once it’s cooled, store cooked rice in an airtight container in the refrigerator for up to 2-3 days.
To Freeze: Cool completely and then store in an airtight container in the freezer for up to 1-2 months. After that, the rice can start to dry out.
To Reheat: Reheat rice in the microwave, on the stove top, or even in a dish in the oven, covered to trap in the heat and steam. If your rice has dried out you can add a bit of water when reheating.
