Facebook | Pinterest | Instagram I was in the other room with Truman and the dentist, but I heard all the adults laughing, and the receptionist gleefully told me the story. I’m not sure if this is my cue to put Charlotte in improv classes, or if Eric and I just really need to cut back on the sarcasm at home, so that our kids can enjoy their innocence a bit longer. How is everyone holding up this March? I feel so happy that we have a bit longer still before Easter. Remember last year when Easter was on April 1?? Or those years when it’s in March?? Probably you don’t pay attention to this, but as a food blogger my life kind of revolves around holidays. I’m so glad I have a few more weeks to get you some Easter recipes! I made a leg of lamb last week that I’m so excited to share with you, and I have an EPIC deviled eggs recipe coming your way here soon (One word: maple candied bacon. Okay yeah that’s 3 words but work with me here. I mean come on, candied bacon!!)
How long to cook Brown Rice in Instant Pot
Brown rice is soooo much easier (and faster) in the Instant Pot! I cook it on high for 15 minutes, let the pressure release for 15 minutes, and it’s ready to go. Perfect to pair with whatever else you’re making for your quick and easy dinner. But that’s never going to happen to you again once you start making instant pot brown rice!! I’m telling you, using the electric pressure cooker for brown rice is a total game changer. Brown rice takes FOREVER to cook on the stove, or in the oven, or whatever other method you want to try. But in the instant pot, brown rice takes about 30-35 minutes: 15 minutes of high pressure cook time, about 15 minutes of natural release time. And it comes out perfectly fluffy every time. I’ve never had it fail me. We’ve switched from eating white rice to almost exclusively eating brown rice in our family, because this method is so easy and of course it’s much healthier. An hour long stovetop process is way too much work for a weeknight, so I would usually just make white rice for dinner, because it’s so much faster. But now I can have my cake and eat it too, or rather, have my brown rice and quickly too. Instant pot brown rice ftw. My secrets are to add just a few things to your rice before cooking, no matter what you’re serving it with: salt (duh), a little garlic, a teaspoon or so of Better Than Bouillon Chicken Base, and a little bit of butter. (The butter is optional but tasty.) I always use jarred garlic because I’m lazy like that. The chicken base is the real secret, because it basically means your making your rice in chicken broth instead of water. It infuses the rice with delicious flavor. I’m in love! Here is a link to all the dinner recipes on my blog. I literally just went through the first few pages and picked out anything that I would pair with brown rice. Cuban Mojo Marinated Pork (Lechon Asado) Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) Slow Cooker Basil Chicken in Coconut Curry Sauce Traditional Tejano Pinto Beans (Slow Cooker) 30 Minute Korean Beef Recipe One Pan Sausage and Veggies with Lemon Aioli Slow Cooker Chicken Tikka Masala Gyro Style Shredded Beef (Instant Pot of Crock Pot) Easy Baked Mexican Meatballs Red Beans and Rice (like the kind at Popeye’s) Pan Seared Chicken in Lemon Basil Cream Sauce Slow Cooker Beef Curry Grilled Chicken with Spicy Honey Bacon Glaze Honey Balsamic Slow Cooker Pork Ribs Sweet Potato and Black Bean Enchiladas Prosciutto-Wrapped Chicken with Asparagus There are a ton more ideas! Start here. BUT. Rinsing the rice really does make a difference. It removes some of the outer layer of starch on the rice, resulting in finished grains of rice that don’t stick together as much. I will be honest and tell you that I don’t always rinse my rice. Sometimes perfectly non-gummy rice is not worth another two minutes of my time. Heresy! Charlatan! ;) To sum up: rinsing helps your rice have less “gummy” texture. If that’s important to you, rinse. If you’re not to picky, toss it in the pot dry.
Can this Instant Pot Brown Rice Recipe be frozen?
You can. It’s not going to be AS delicious as when it’s fresh, but it works fine if you have a bunch of leftovers that you don’t know what to do with. (Make this Sheet Pan Chicken Fried Rice with leftovers!) Let your rice cool. Place in a ziplock bag, and flatten the bag so that it lies flat. Freeze on a baking sheet so that it keeps its shape. Do not defrost or thaw. Stick it straight in the microwave from the freezer. (Not the ziplock. Transfer it to a bowl first.) If it seems extra dry, add a tablespoon of water at a time and microwave again. Happy brown rice making!! What are you making in your Instant Pot lately??
