If you eat brown rice one of the biggest, and perhaps, most important Instant Pot questions is “how to get brown rice just like you want it”? After reading hundreds of answers to posts about brown rice, I am convinced that there are multiple issues involved when cooking brown rice so that it’s “perfect”.
First, it seems like we don’t all like our brown rice to turn out the same way. Some people want it stickier, some want it softer, others like it firm with separate grains and many other variations on this theme. So it would seem, sadly, that there isn’t one “right way”.
Second is the issue of the rice button which is meant for only white rice, yet many people use that button to make brown rice. That preset is 12 minutes at low pressure which will not, in my opinion, get your brown, or any other colored, rice cooked well. I have never been able to do it but some people swear that you can. However a very recent comment read suggested 1 cup brown rice, 1 ½ cups liquid for 15 minutes with natural release. She said that it might come out a little sticky. I would likely say that it will turn out a little crunchy. And here is the rub – back to reason number 1. We don’t all like our rice cooked the same way.
Third is the type of rice: Trader Joe’s Brown Basmati and Brown Jasmine call for stove top cooking for 35 to 40 minutes. I recommend cooking rice for half the time of package directions. So for these types of rice, I cook for either 17 or 18 minutes, thereby negating my advice below. NOT ALL RICE IS THE SAME.
My standard formula is 1 cup rice with 1 ½ cups water, 22 minutes at high pressure with natural release. However when you add the 2nd cup of rice, use only 1 ¼ cups for a total of 2 ¾ cups liquid and for the 3nd cup of rice use 3 ¾ cups liquid. This formula has served me well for more than 22 years because it’s the way that I like my rice. I believe that due to this formula existing in my cookbooks The New Fast Food and Vegan Under Pressure that many thousands of people use my recommendation with success. If you like your rice a different way or want to use a different method, please feel free. The joy of cooking is that you get to choose how you would like to have your food cooked: to your liking.
Alejandro says
What’s the difference between basmati and jasmine anyways?
Jill Nussinow says
I believe that they are just different types of long grain rice. Possibly grown in different areas. However, the interesting thing is that they are different, regarding their glycemic index. Basmati rice is much lower on the glycemic index chart compared to jasmine rice.
Deborah says
Hi,
I would like to use my 6 quart instant pot to cook 1/2 cup of cooked brown short grain rice. Definitely looking for help.
So, I wondered about using 1/4 cup of the grain assuming the cooking will result in 3/4 cup of cooked rice.
I’ve read that a pot in pot might be the solution. Any advice for how much water in the instant pot pan. Also I was going to put my pyrex bowl on the trivet. Then put the rice in the pyrex bowl.. Any advice as to how much water for the pyrex bowl? Or how long to cook it on high pressure ? Also would should their be a time limit on the natural release.
Also, would you use a 3 or 4 cup round pyrex bowl for the pot in pot? I also have a steamer basket(colander type). Would that be better?
As a side note, I’ve been disappointed with my steamer basket to cook veg. The veg in the middle of the steamer basket are not cooked evenly…
Or, any other suggestions?
Thanks
Jill Nussinow says
Deborah,
Generally I do not cook less than 1 cup of rice in my 6 quart pressure cooker as it generally doesn’t work out well when directly in the pot.
If you want to do it pot in pot, I suggest putting 1 cup of water in the pot, put in the trivet and then put in your bowl. The first time you do it, I suggest adding the usual ratio of 1 cup rice to 1 1/2 cups liquid and cooking for the “usual” brown rice time of 22 minutes. You can then see how it turns out. You might need less water and more time or not. It really depends upon how you like your rice.
I almost always like to cook more, rather than less, rice. I just freeze whatever is left over and then I have rice when I want or need it.
I do hope that this helps.
Joanne says
Its so funny, i went to look for a recipe to cook trader joes brown basmati in my pressure cooker and landed right on your recipe. So glad since u mention this rice specifically. I tried it and was perfect. Put it in a pan and am now using it fir my baked rice custard. Thank u!
Jill Nussinow says
So happy to hear this Joanne. I am always happy to help.
PAUL AMIRAULT says
Just made your Brown Rice Biryani, Misr Wot, Atakilt Wat over the weekend for the first time from your Vegan Under Pressure in my Instapot! Everyone raved about the meal combined with a Moroccan Chickpea stew. I was introduced to Ethiopian cooking from my son who is vegan. After using your recipes and eliminating much oils…I am convinced of your great culinary skills:)!
Jill Nussinow says
Thank you so much Paul. I so appreciate hearing this and knowing that you are feeding your family well. Nothing better than that and spending time with family.
Dennis McIntire says
I am new so how do I release under natural release?
Jill Nussinow says
Dennis,
It is called patience. You just wait until the pin drops. But if you wait more than 15 minutes you can turn the knob to release the pressure. If you have a full pot of soup, do it carefully so that you don’t have spurting liquid.
Laura says
Did you know that if you soak Brown Basmati rice overnight, you can cook it in the rice cooker as if it is white rice. I like adding soaked mung bean, pigeon or similar lentil with the rice, 1 diced tomato, 1 Tbsp each dried onion and also dried garlic, some salt and any other spices you might like. I sure do like your recipes. Thank you for all you do. Take care…
Jill Nussinow says
That sounds very good. I do sometimes soak rice but I have not found that I can cook it in less than 10 minutes at pressure.
Jill Nussinow says
That sounds very good. Thank you for sharing.