Servings: 6 cups (8 servings) 1x
Ingredients
- 2 cups uncooked brown rice
- 2 cups water
Instructions
- Rinse the brown rice in a fine-mesh strainer under running water.
- Add rinsed rice and water to the Instant Pot. Close and lock the lid. Press the “Pressure Cook” or “Manual” button and then set to 20 minutes of pressure cooking time. It will take a few minutes for the Instant Pot to build up pressure, and once pressure cooking starts the timer will start counting down.
- When the 20 minutes is up, allow the rice to remain in the Instant Pot with lid closed as the setting automatically switches over to “Keep Warm” warm and starts counting up. Let it sit this way until the timer counts up to 3 to 5 minutes.
- After 3 to 5 minutes, press “Cancel” and position the steam release valve on the lid to the “Venting” position to release any remaining steam. Open the lid and fluff the brown rice.
- Serve the brown rice as is, or season it with butter, ghee, oil, and/or seasonings if you’d like.
Notes
Need more rice? You can also use 3 cups uncooked brown rice and 3 cups water to yield 9 cups cooked brown rice.
Store leftover cooked brown rice in a covered container in the refrigerator for up to 3 days or freeze hot cooked rice for up to 3 months (freezing it while still hot helps lock in the moisture).
Nutrition Information
- Serving Size: 3/4 cup
- Calories: 150
- Fat: 1 g
- (Sat Fat: 0 g)
- Sodium: 5 mg
- Carbohydrate: 35 g
- (Fiber: 3 g
- Sugar: 1 g)
- Protein: 3 g
- Cholesterol: 0 mg