Turmeric garlic rice (for two)

1 tablespoon of canola oil
2 cloves of garlic, crushed
I cup of red rice
1/4 teaspoon of turmeric
Salt and pepper
11/4 cups of water

Using the instant pot. Add garlic to and a tablespoon of canola oil to the pot and sauté for 2 minutes. Then add one cup of red rice. Stir to coat. Add about 1/4 tsp of ground turmeric, salt and fresh cracked black pepper. Then add 1 1/4 cups of water. Set time for 22 minutes. Shut off. Leave 15 minutes, open cover and fluff.

Green cardamom rice (for two)

1 cup of red rice
1 1/4 cups of water
1 tablespoon of olive oil
4 cardamom pods, opened and seeds ground in pestle and mortar
Salt

In the instant pot sauté the oil and cardamom for 2 minutes. Next add the uncooked rice and sauté for another minute.
Add the water and salt and pressure cook on high for 22 minutes. Shut off. Leave 15 minutes, open cover and fluff.

Black cardamom rice (for two)

2 black cardamom pods, opened and seeds ground in pestle and mortar
1 tablespoon olive oil
1 large bay leaf
1⁄2 cup chopped onion
1 cup of red rice
1 1/4 cup of water
Salt and freshly ground black pepper

In the instant pot sauté the oil, cardamom seeds and bay leaf, and stir until fragrant, about 30 seconds.
Add chopped onion and cook, stirring, until onions are tender and translucent, about 5 minutes.
Add the rice, water and salt and pepper. Pressure cook on high for 22 minutes. Shut off. Leave 15 minutes, open cover and fluff.