Ingredients

The following ingredients have 10 Servings
  • 2 cups brown rice (any variety is fine)
  • 2 and 1/2 cup water
  • 1 teaspoon salt

Instruction

  • Rinse brown rice with water 2-3 times (to remove excess starch) and drain the excess water. Rinsing the rice also makes it fluffier.
  • Add the rinsed rice to the instant pot.
  • Add water and salt and stir gently.
  • Close the lid of the pot and set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer to 22 minutes at high pressure. Instant pot will take some time to build the pressure and start the timer.
  • Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot and fluff the rice gently using a fork.
  • Serve the brown rice or transfer it to an airtight container and store it in the refrigerator for up to a week or the freezer for 3 months.