The Instant Pot has revolutionized rice for me. While the traditional Chinese method of using your finger joint to measure how much water should cover the rice mysteriously works despite different sized fingers, the limiting factor for me was that whole grain rice took much too long to cook. The point of a stir-fry was getting food on the table in about 30 minutes. With the Instant Pot, I could set it up for 15 min at high pressure just before starting to cook and forget about it. The rice would be in "Keep Warm" mode by the time I was done prepping the mise en place and stir-fying the dish.

An added bonus is that the perfect texture of Instant Pot rice, soft but still with distinct grains, is cooked using a 1:1 ratio of rice to water, which is very easy to remember. Rinse 1-3 cups of brown rice, drain and place in Instant Pot with same volume of fresh water. Cook at high pressure x 15 min with "Keep Warm" setting on. Natural release for at least 20 min. Fluff and serve.
To make dressing for the Thanksgiving crowd, I used a one pound package of Lundberg wild rice blend (2 cups), although brown jasmine rice also works well. After Natural Release, the rice was allowed to cool and then refrigerated, as fried rice works best with leftover rice.

Wild Rice Dressing for Roast Poultry                         

by Love2Chow, December 30, 2019

Ingredients
2 cups of whole grain rice (mixture of brown rice and wild rice), or about 6 cups cooked
6-8 dried Chinese black or winter (shiitake) mushrooms
6 dried wood ear fungus (optional, adds a slightly crunchy texture)
Oil
1 4-oz package of chopped proscuitto bits, or 4-6 oz of ham
3-4 cloves garlic, sliced
1/2 inch segment ginger, minced
3-4 oz fresh mushrooms (shiitake or cremini or button), thinly sliced
8 oz (w) of frozen green peas
1-2 Tbs rice wine
3-4 Tbs drippings (including both fat and juices)
1 Tbs sesame oil
2-3 scallions, finely sliced
1/2 cup hazelnuts

1. Cook rice in advance and refrigerate. Allow rice to rest at room temperature for 30-60 min.
2. Meanwhile, soak the dried mushrooms and wood ears in a bowl of room temperature water until softened. Remove the stems from the dried shiitakes. Slice thinly. If necessary, return any slices that are not fully rehydrated to the soaking water until softened all the way through.
3. Heat ~1 tablespoon oil in a large skillet or wok on medium heat. Cook proscuitto until some bits are crispy. Add garlic and ginger until sizzling.
4. Stir in fresh mushrooms. Allow to cook for 2-3 minutes.
5. Push ingredients to sides of pan and add ~2 tablespoons of oil to middle.  Add rice to center of pan and stir to break it up. Add rice wine and mix with other ingredients in the pan. Add frozen peas (if using) and cook for 5 minutes or until hot. Set aside if turkey has not yet released its juices.
6. Stir in drippings and reheat, if necessary.
7. Stir in sesame oil, scallions and hazelnuts and season with salt and pepper, if necessary, before serving.