Fluffy Japanese Brown Rice in a Pressure Cooker
Learn how to make delicious Japanese brown rice with ease! This pressure cooker recipe guarantees soft and fluffy rice every time!
Equipment
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 65.6gProtein: 4.9gFat: 1.8gSodium: 5.8mg
This nutritional information is estimated and provided for general reference only.