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Brown Rice Without The Arsenic

Makes 6 cups (855 g)

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Directions

  • 2 cups brown rice grown in California (410 g)
  • 2 cups water (475 g)

Instructions

  1. Place your rice in a large stockpot and fill the pot with about 10 cups of water (2.5 quarts). No need to rinse your rice.

  2. Turn the heat to high and cover the pot with a lid at an angle. 

  3. Once the water comes to a boil, let it boil for 3 minutes. Turn down the heat and stir if the water starts to boil over the pot. 

  4. After 3 minutes, pour the rice into a fine mesh strainer, allowing the water to strain out. Rinse the rice with fresh water and then place the rice in your Instant Pot (IP). 

  5. Add the 2 cups of new water to your IP and stir. Lock the lid into place, making sure the nozzle is pointed in the sealing direction. 

  6. Use the manual mode and set the timer for 18 minutes. When the timer goes off, use the natural release method. When all the pressure is out of the pot, carefully take off the lid and transfer the rice to a large mixing bowl to cool. The rice might seem a little mushy at first but once it cools it’s the perfect, fluffy consistency. 

  7. Gently fold the rice every so often to help it cool.