Brown jasmine rice originated in Thailand. It is a popular rice in Southeast Asia and is also becoming increasingly popular in other parts of the world.
Hello there, foodies! It’s Mike here, ready to dive into another culinary adventure with you. Today, we’re going to take a detour from our traditional stovetop cooking and enter the world of pressure cooking. I’ll be sharing my latest obsession: Brown Jasmine Rice prepared in the Instant Pot. Yes, you heard that right. It’s delicious, easy, and did I mention how much I love the convenience?
Why the Instant Pot, you ask? Simply put, it’s a game-changer. It offers precise cooking, it’s a time-saver, and it keeps all those beautiful nutrients locked in. For a busy food enthusiast like me who still craves home-cooked meals, this tool has become a kitchen essential.
Now, let’s talk about Brown Jasmine Rice. It’s wonderfully aromatic with a subtle nutty flavor, and it’s packed with nutrients. Moreover, it holds its structure really well under pressure, making it an ideal candidate for our Instant Pot journey.
Without further ado, let’s get cooking.
Brown jasmine rice instant pot
Course: SidesDifficulty: Easy4
servings5
minutes32
minutes240
kcalIngredients
1 cup brown jasmine rice
1 1/2 cups water
1 teaspoon salt
- Rinse the rice in a fine-mesh strainer under cool water until the water runs clear.
- Add the rice, water, and salt to the Instant Pot.
- Close the lid and seal the valve.
- Cook on high pressure for 22 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Fluff the rice with a fork and serve.
Notes
- For a fluffier rice, rinse the rice several times before cooking.
- If you don’t have an Instant Pot, you can cook brown jasmine rice on the stovetop. Bring the rice and water to a boil, then reduce heat to low and simmer for 45 minutes, or until the rice is cooked through.
- To make brown jasmine rice ahead of time, cook the rice according to the instructions, then let it cool completely. Store the rice in an airtight container in the refrigerator for up to 3 days.