Let us get down to the basics today with perfecting the art of cooking brown rice with the Instant Pot! I have noticed several comments from readers that they are not happy with the texture of the brown rice after it is cooked.
Cooking rice can get a little tricky at times because the texture depends on the type of rice, the age of the rice, cooking method and the type of dish you are preparing.
For the time being, let us focus on how you can prepare easy and heart-healthy brown rice with the Instant pot pressure cooker. Within the broad category of brown rice, there are many varieties like medium grain, long grain basmati, etc.
Each type has its own unique taste and nutritional benefits. I have prepared all these kinds with the Instant Pot and my favorite among them is the medium brown grain. The cooking time is similar across all brown rice varieties except for the cooking time.
Nutritionally, brown rice is recommended for a healthy diet because it is a whole grain and hence has higher fiber content than the white counterpart. Brown rice tends to be a bit more caloric, but it also contains slightly higher protein and fiber to tip the scales in its favor.
Instant pot brown rice recipes
With the stovetop method, cooking Brown rice can be a challenging endeavor. That’s because it is one of the longer cooking varieties of rice.
But with the Instant Pot, the process is cut down in half and the process is a lot easier. Just add the rice and water (or vegetable broth), press a button, and you are done! You do not have to monitor the process frequently.
1.Instant Pot Basmati Rice
For preparing basmati rice with the Instant Pot, you have to rinse the rice with clean water 3 times and strain the water. Then add the rice into the inner pot and add water (1.25 cups for every cup of rice), oil and ¼ tsp salt.
Cook for 20 minutes on high pressure and open the lid after natural pressure release. This gets you steamed rice with a grainy texture. If you prefer a softer texture, cook another 2 more minutes.
The grainy texture fits well for any fried rice recipe. Cooked steamed rice stays good in the refrigerator for up to a week. So you can prepare this ahead of time too!
2.Instant pot Brown Rice
This kind of brown rice is nuttier and this is the kind you find in most Asian restaurants with red, green tofu curries. Any time I prepare a Thai recipe, I used white rice more often than brown, but more so because of my kids’ preferences.
But ever since I got my Instant Pot, I have been making brown rice quite frequently and they have adopted the new taste now.
This week, we had this brown rice paired with cauliflower masala and my kids asked me to do this again. That was the first time they said that when I prepared brown rice. It’s just too easy to overlook when you use the Instant Pot! Try the same combination and let me know how you like it. I hope you guys find it useful too.
The procedure is the same as before but for one small but important detail. Brown rice needs a little more water than the brown basmati kind. The water ratio for this brown rice is 1:1.5.
Rinse the rice with clean water 3 times and strain the water. Transfer the rice into the inner pot and add water, oil, bay leaves, and ¼ tsp salt.
Close the Instant Pot with its lid. Press the manual or pressure cook button and cook on high pressure for 24 minutes. Make sure the pressure valve is in the sealing position. Once the 24 minutes are up, let the pressure release naturally.
Open the pot and fluff the brown rice with a fork and enjoy!
3.Matta Rice or Parboiled Rice (IP)
Matta rice or red rice is highly nutritious because of its outer bran and is called by different names like Rosematta rice, Palakkad Matta rice, Kerala Red rice or Red parboiled rice.
This rice can be paired with curries or you can use it for fried rice recipes too.
Cooking time is less when you compared with brown basmati brown rice. It takes only 12 minutes in high pressure and the water ratio is 1: 1.5, like the medium-grain variety.
Here are the recipe details….
Instant Pot Brown Rice - 3 Types Of Brown Rice
- 2 cups of brown rice
- 1 tsp olive oil
- 2 ½ cup water
- ¼ tsp pink salt
- 1 bay leaf
- Rinse the brown rice with clean water 3 times and strain the water.
- Add the rice into the inner pot, add water, oil, bay leaves, and ¼ tsp salt.
- Close the Instant Pot with its lid. Press the manual or pressure cook button and cook on high pressure for 24 minutes. Make sure the pressure valve is in the sealing position.
- At the end of the timer, let the pressure release naturally.
- After the pressure is released, open the pot and fluff the brown rice with a fork and enjoy!
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