Whole Grain Rice In Your Instant Pot!
Once you’ve learned to make whole grain rice, you’ll never touch white rice again. Sure, it takes a bit longer to cook but the nutty flavor and high antioxidants make it so worthwhile! Whole grain rice is simple to prepare and even easier in the Instant Pot. Just remember that water doesn’t cook off in the Instant Pot, so add only what you need. It is pretty much a 1:1 ratio, once you’ve rinsed your rice. This recipe calls for red rice, but brown rice cooks exactly the same.
Whole Grain Rice In Your Instant Pot
Once you've learned to make whole grain rice, you'll never touch white rice again. Sure, it takes a bit longer to cook but the nutty flavor and high antioxidants make it so worthwhile! Whole grain rice is simple to prepare and even easier in the Instant Pot. Just remember that water doesn't cook off in the Instant Pot, so add only what you need. It is pretty much a 1:1 ratio, once you've rinsed your rice. This recipe calls for red rice, but brown rice cooks exactly the same.
Servings: 9 1/2 cup servings
Calories: 114kcal
Ingredients
- 1 1/2 cups red, black or brown rice
- 1 1/2 cups cold water,
Instructions
- Rinse rice thoroughly. Drain through a strainer.
- Transfer rice to the inner pot, preferably the non-stick ceramic inner pot. Set inside Instant Pot.
- Pour in water.
- Cover and set pressure valve to seal.
- Set IP on manual, 20 minutes. Allow to release naturally. Disengage warm function by pushing twice on the manual button.
- Once the pressure valve has dropped down, remove the lid, and fluff the rice with a fork. If you are using a non-stick inner pan, use a wooden or bamboo spoon.
Notes
Nutrition
Serving: 0.5cup | Calories: 114kcal | Carbohydrates: 24g | Protein: 2g | Sodium: 3mg | Potassium: 84mg | Fiber: 1g | Calcium: 12mg | Iron: 0.6mg
Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.
Dragon Red Rice
Lundberg Long-Grain Brown Rice
Lundberg Short-Grain Brown Rice
Organic Black Rice
Hi Danielle! If I wanted to cook this with frozen edamame and frozen other vegetables, how is the recipe be altered? Thanks so much!
Hi, Jody!
Great question! While I haven’t tried this myself, I don’t think you’ll have to alter the recipe at all. The exception would be if you were using vegetables with a high water content like a lot of mushrooms, for example. If you’re just adding frozen mixed vegetables, you don’t have to adjust the water, or at least that’s my guess. You could also add some dried herbs as well. Good luck! Let me know how it works out, please.
Happy Cooking!
Danielle
What pressure for Ted rice? High, medium or low?
Hi, Louise, Thank you for your question. I’ve used all settings on the Instant Pot with the same result. When I remember to think about it, I prefer low. Happy Cooking! Danielle
That was perfect! I used the red rice suggested here. Got it from amazon. 1:1 makes perfect firm rice. I’ve always had it come out mushy or sticky. Thank you so much!!!
Congratulations, Louise! I’m so pleased with your success. I agree about the texture. I can’t abide mushy rice, lol. Happy Cooking! Danielle
1:1 is not enough
I’m sorry to disagree, Stephen. I make it with this ratio every week. It always makes perfect rice.
Pretty sure 2 + 20 + 15 = 37, not 22. If you’re not going to include the natural release time in the total, why even bother mentioning it?
Thank you, Paco,
The natural release is approximately 15 minutes, which is the rest time. The program I use didn’t make the automatic calculation. It prompted me to recalculate and somehow I missed it. Thanks for correcting me. By the way, after further experimentation, the cook time can be adjusted to 15 minutes. This is the simplest method of making rice that I’ve found. I like to disengage the warm button to prevent the rice from drying out while I’m preparing other dishes. Thanks again, and happy holidays!
Danielle