Name: Fluffy Japanese Brown Rice in a Pressure Cooker
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups Japanese Brown Rice; 2¼ cups Water

5 from 3 votes

JUMP TO RECIPE & VIDEO

Learn how to make healthy Japanese brown rice with ease! This pressure cooker recipe guarantees soft and fluffy rice every time!

Looking for Japanese rice dishes? Try my Mushroom Takikomi Gohan, Tomato Takikomi Gohan, or Daikon Takikomi Gohan!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

More Nutritious – Brown rice is richer in nutrients than white rice.
Soft and Tender – No more hard or chewy rice with a pressure cooker!
Perfect Every Time – Enjoy soft, fluffy brown rice with ease.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Brown Rice Recipe:

Japanese Brown Rice: Genmai in Japanese. The unpolished form of short-grain rice commonly grown in Japan. Unlike white rice, it keeps the bran and germ layers, making it richer in fiber, vitamins, and minerals (source). This nutritious rice is a popular choice in health-conscious diets.
Water: In Japan, soft water is commonly found across the country, and it plays a key role in making rice fluffier by helping the water penetrate the grains more effectively. If your water is hard, it can lead to drier rice, so you may need to adjust the water ratio to improve the texture.

Cooking Equipment

Here is the equipment for cooking Japanese brown rice on the stove.

Pressure Cooker: A pressure cooker is a must for this recipe because it cuts down the cooking time for brown rice while making it soft and evenly cooked. Electric pressure cookers, like an Instant Pot, are also great options for this recipe.
Shamoji (rice paddle): A shamoji is a special rice paddle used for stirring and serving rice. If you don’t have one, a large spoon works just fine as a substitute.
Measuring Cup: Accurate measurements are important for perfectly cooked rice. In Japan, we use a rice cup (180ml) to measure rice, but standard measuring cups in other countries may differ in size. You can use your own measuring cup, as the water-to-rice ratio remains the same regardless of the cup size.

How To Make Japanese Brown Rice: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to cook Japanese brown rice in pressure cooker.

Step 1

Soak in water for 8 to 12 hours.

Step 2

Pressure cook for 15 minutes.

Step 3

Once the pressure has been released, open the lid.

Step 4

Fluff the rice gently.

Serve it in a bowl and enjoy fluffy and nutritious brown rice!

Recipe Tips

Rinse Lightly
Brown rice isn’t milled like white rice, so its rinse water won’t turn cloudy. A quick, light rinse once or twice is enough to clean the rice.
Soak the Rice
Soaking is essential for soft and evenly cooked brown rice. If you skip soaking or soak for too little time, the rice may turn out hard and dry. To get the best results, soak the rice overnight (8–12 hours) by preparing it the day before.
Water-to-Rice Ratio
The recommended ratio is between 1.1 to 1.5 cups of water per cup of rice. In this recipe, we use 1.25 cups of water. If the rice turns out too firm, try adding a little more water—up to 1.5 cups. Keep in mind that different types of brown rice may require different amounts of water, so some trial and error may be necessary to find what works best.
Cooking Time
In this recipe, the rice is cooked for 15 minutes over low heat after the pressure cooker reaches full pressure. However, depending on your pressure cooker, you may need to adjust the time. If the rice is undercooked, try extending the cooking time and check again.
Add Salt (Optional)
If the rice tastes bland or has a slight bitterness, adding a small pinch of salt can enhance the flavor.

Delicious Ways to Enjoy Brown Rice

Brown rice is incredibly versatile, just like regular white rice. Start by enjoying it plain to appreciate its natural flavor, then explore these fun and creative variations:

Onigiri: The perfect way to enjoy brown rice. Fill it with pickled plum, bonito flakes, or grilled salmon, and shape it into your desired form. It’s simple, portable, and so delicious.
Miso-Grilled Onigiri: Take your onigiri to the next level by spreading miso paste on the surface and grilling it until golden brown. The result is a savory, slightly charred treat that feels extra special.
Mix-Ins for Extra Flavor: Elevate your brown rice by mixing in ingredients like edamame, green peas, toasted sesame seeds, or cheese.
Cook with Beans: Transform brown rice into a hearty rice by cooking it with beans. Try adding soybeans, adzuki beans, or black beans to enhance the flavor and nutritional value.

What To Serve With

To complement this brown rice, pair it with tofu hambagu, wakame salad, and egg miso soup for a complete Japanese-style meal!

Having Trouble Digesting Brown Rice? Try These Tips!

Brown rice is a super healthy whole grain, but some people find it harder to digest. When I first started eating brown rice cooked in a regular rice cooker, I often felt bloated and uncomfortable. Brown rice can be tougher to digest than white rice because of its harder outer layer.

Here’s What Helped Me:

Use a Pressure Cooker:
I used to cook brown rice in a regular rice cooker, but switching to a pressure cooker made a huge difference! The rice came out soft, fluffy, and much easier to digest.
Try Partially Milled Rice:
Partially milled rice is softer than regular brown rice, making it easier to eat. While it has fewer nutrients, it can be a good option if digestion is an issue. (Check the next section for more details.)
Chew Well:
Digestion starts in the mouth! Chewing your rice well (and all food) helps your body process it more easily.

What is Partially Milled Brown Rice?

Japanese white rice, half milled rice, and brown rice.

Partially milled brown rice is rice that falls between white rice and brown rice. It’s processed to remove some of the outer layer (rice bran), making it softer and easier to digest. The degree of milling can vary. Here’s a simple breakdown:

30% Milled Brown Rice: 30% of the rice bran is removed. Similar to regular brown rice but a little softer.
50% (Half-Milled) Brown Rice: Half of the rice bran is removed. The texture is in the middle of brown rice and white rice.
70% Milled Brown Rice: 70% of the bran and part of the rice germ is removed. The texture is much closer to white rice.

I prefer half-milled (50%) brown rice because it offers a good balance of nutrition and easier digestion. If you’ve experienced indigestion with brown rice, I highly recommend trying partially milled brown rice!

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Japanese brown rice in a pressure cooker.

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Fluffy Japanese Brown Rice in a Pressure Cooker

5 from 3 votes

Print Pin Save

Prep: 5

Cook: 15

Total: 20

Servings: 6

Author: Juri Austin

Learn how to make healthy Japanese brown rice with ease! This pressure cooker recipe guarantees soft and fluffy rice every time!

Equipment

Pressure cooker
Shamoji (rice paddle)
Measuring cup

Ingredients

▢ 2 cups Japanese Brown Rice
▢ 2¼ cups Water

Shop Ingredients on Jupiter

Instructions

Soak the Brown Rice: Place the brown rice in the pressure cooker pot. Rinse it quickly under cold water to remove excess starch. Add enough water to cover the rice and let it soak for 8 to 12 hours.
Cook on High Heat: After soaking, drain the water completely from the rice. Add 2¼ cups of fresh water to the pressure cooker. Secure the lid tightly and place the pressure cooker over high heat. Allow it to reach full pressure (you’ll hear steam escaping or see the valve activate).
Pressure Cook on Low Heat: Once the cooker reaches full pressure, reduce the heat to low and cook for 15 minutes.
Release Pressure Naturally: Turn off the heat and let the pressure release naturally. This process typically takes 10 to 15 minutes.
Check and Serve: Once all pressure has been released, open the lid carefully. Gently fluff the rice with a shamoji. Serve the warm rice in bowls.

Video

Notes

Storage: For leftovers, wrap individual servings in cling wrap and freeze. They will stay good for up to one month.
Soak brown rice for 8–12 hours (overnight) to make it soft and cook evenly.
If the rice tastes bland or bitter, add a small pinch of salt to improve the flavor.
How to use a pressure cooker may vary, so please check your pressure cooker’s manual for specific guidance.

Nutrition

Course: Rice

Cuisine: Japanese

Keyword: Japanese brown rice

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