After weeks of experimenting I got it right. Here is your fail-proof guide for Instant Pot Rice. Instant Pot white rice, Instant Pot brown rice, instant pot wild rice, and many more, basically an encyclopedia about cooking rice in an instant pot.
This literally took weeks. Finding out about water absorption in the Instant Pot and the perfect rice texture. How to achieve different textures and most importantly how to reheat rice in the instant pot.
If you’ve followed along for a while, you know I’m a huuuuge fan of the Instant Pot. My Instant Pot Chicken and Rice recipe is not only a hit at my house but thousands of others now, too. YAY!
Now it’s time to find out how long each individual kind of rice needs to cook. There is not only instant pot white rice, instant pot brown rice and instant pot wild rice, you know….. There is soooo many more….
What Is The Best Rice To Water Ratio For Instant Pot Rice?
You’ll be surprised but it is always and for ALL sorts 1:1. Yes, you read that right.
Instant Pot Rice calls for a 1:1 rice to water ratio
You wonder why on the stove different ratios are called for. Well, the darker or wilder the rice the longer it needs to cook and the longer something needs to cook, the more water evaporates during the process.
This leads us to the conclusion, that different kinds of rice do not necessarily need different kinds of amounts of water to “cook” but rather more water to evaporate.
Since the Instant Pot gives a tight seal and high pressure, no water evaporates at all.
An example to make it easier to understand is “a new towel”. If you buy a new towel it kind of doesn’t dry you well, right? It doesn’t absorb water that well. The more you wash it and “process it” the better it becomes and faster it becomes at absorbing. That doesn’t mean it can’t absorb the same amount of water on day 1 and day 10. If you soak a new towel it’ll absorb just as much as a used one of the same kind but it’ll take longer to get the new towel soaking wet.
Here is also a video explaining the science behind the 1:1 ratio:
When cooking Instant Pot Rice you’re basically cooking it as if in a sealed bag as shown in the video.
So yes, Instant Pot brown rice and even Instant Pot wild rice need the exact same amount of water as Instant Pot white rice. *mind-blown*
What If My Instant Pot Rice Is Too Hard With a 1:1 Ratio?
So, what if the rice is still crunchy and uncooked with the 1:1 ratio after pressure cooking. Doesn’t that mean it needs more water?
Here comes a counter question for you. Is the rice super dry and stuck to the bottom and burnt? Or is it nice and wet when you just open the lid?
I bet it’s still wet and only after stirring it and releasing all its steam it’s not super wet anymore. This means, there was still water in there the rice “could have” absorbed. If your rice is uncooked that doesn’t mean next time it needs more water, that means, next time it needs more TIME.
Does 1:1 Apply For 1 Cup Just As It Does For 4 Cups?
YES! When making Instant Pot Rice you need 1 cup of water for every cup of rice, regardless of if you cook just 1 cup or 4 cups.
This is different when you cook rice on the stovetop where evaporation happens. The more rice you cook the less water you need when using a regular pot. Because the same evaporation happens with 1 cup as with 4 cups, so you don’t need to account for evaporation for each individual cup of rice but rather a “batch” of rice.
Natural Pressure Release vs. Quick Pressure Release When Making Instant Pot Rice
What’s better? Hands down, no doubt >> natural pressure release. If you cook rice longer so you can do quick pressure release, with the hope to have the rice cooked faster overall, it gets sticky and mushy. It kind of overcooks and, argh I don’t even know how to explain but I guess I’ve just got to say: I don’t like it that way.
I encourage you to be patient and wait for natural pressure release. I timed all rices and there doesn’t seem to be any rhyme or reason to the timing. Even the same kind of rice in the same amount has had different natural pressure release times.
18 minutes has been the absolute max it ever took in my case. So to time for your Instant Pot Rice to be ready with whatever else you are making you have to account for 6-10 minutes getting to high pressure + high pressure cooking time + max 18 minutes natural pressure release.
Now let’s get to the individual kinds of rice for your perfect Instant Pot Rice:
Instant Pot White Rice
I’ve tried both Basmati and Jasmin and both cook in the exact same time.
- 1:1 rice to water ratio
- 3 minutes high pressure
- Natural Pressure Release (11-18 minutes)
Instant Pot Brown Rice
I’ve experimented with Basmati brown rice and with short grain brown rice and the Basmati cooked faster than the short grain. From all my experiments it seems like the thicker the individual grains, the longer they need. With exception of wild rice, that one needs long regardless of being a skinny dude.
Instant Pot Brown Rice (Basmati)
- 1:1 rice to water ratio
- 22 minutes high pressure
- Natural Pressure Release (11-18 minutes)
Instant Pot Brown Rice (Short Grain)
- 1:1 rice to water ratio
- 24 minutes high pressure
- Natural Pressure Release (11-18 minutes)
Instant Pot Wild Rice
Some people swear the grain HAS to burst open, others swear, it’s best when “just about to burst” and others like it completely unburst. Guess what, you can achieve any consistency you like when you cook Instant Pot Wild Rice. Here are the times for whole unbroken wild rice:
- 1:1 rice to water ratio
- 28-30-32 minutes high pressure (unburst-some burst some unburst-burst)
- Natural Pressure Release (11-18 minutes)
Instant Pot Red Rice and Instant Pot Black Rice
Red rice and black rice is pretty thick and needs quite some time to break down so give it tiiime. It’s round and thick and it takes quite a bit for it to absorb all the water. It’s like a new towel that needs time to get soaking wet ;)
- 1:1 rice to water ratio
- 30 minutes high pressure
- Natural Pressure Release (11-18 minutes)
Instant Pot Sushi Rice
I was actually pretty sure this would take just as long as regular white rice but surprise surprise. It’s not as sticky if you cook it or only 3 minutes and this is the only rice you really want to be sticky, right? So increasing the cooking time actually made it stickier and better to work with for sushi.
- 1:1 rice to water ratio
- 5 minutes high pressure
- Natural Pressure Release (11-18 minutes)
Instant Pot Wild Rice Blend
Soooo, this one is the trickiest because it has several different kinds of rice that individually cook in different times. I found it cooks best in an in between time. The wild rice in the mix will be completely unburst but the brown rice won’t be all mushy.
- 1:1 rice to water ratio
- 28 minutes high pressure
- Natural Pressure Release (11-18 minutes)
How to Reheat Rice in the Instant Pot
So, I’ve seen a couple people recommend adding water or oil and stir it in the inner pot and pretty much making a mess, haha.
Um, not my favorite method.
I like thinks simple. I basically want the same convenience as a microwave but without the waves. I haven’t owned a microwave in 10 years and always used a pan and the stove to reheat things.
When having leftovers though the amazing part is not having to cook, right? I not only want the benefit on not having to cook but also not having to do any dishes.
I store my leftover rice in a heat-proof glass container and then place the trivet in the Instant Pot, add a cup of water and place the rice uncovered on the trivet. Put the lid on, knob to sealing and press steam for 5 minutes. Quick pressure release, done!
Instant Pot Rice Better Than Stovetop Rice?
I like Instant Pot Rice (and quinoa and farro, too by the way) soooo much better than stovetop. It’s probably the fact that it absorbs the exact amount of water it needs. Since we have to account for water evaporation on the stove it’s difficult to cook it to absolute perfection.
Instant Pot Rice is the best rice EVER!
So here you have it. The longest post in the history of Green Healthy Cooking. Ha!
I hope you give one or more of these Instant Pot Rice “Recipes” a try and if you do, let me know how you liked them and how they turned out for you. Ever since getting my Instant Pot I haven’t cooked rice on the stovetop ever again.
A plea to you dear reader
If you had to adjust timing please tell me in the comments below and also include information about altitude you live in, rice kind and brand you cooked and personal consistency preference so others in a similar situation as you can read your comment and adjust accordingly.
Let’s make this post the Instant Pot Rice Encyclopedia, shall we? All of us together can make this the most complete post of all times by adding personal preference info and altitude info. Unfortunately, I lack the budget to travel around the world with my Instant Pot to test it all myself, lol.
By the way, in case you were wondering, for the longest time there was a battle between Instant Pot white rice and instant pot brown rice in this house. We just couldn’t make up our mind which one we like better. Until we tried Instant Pot wild rice. NEW WINNER!!!
Instant Pot Rice
After weeks of experimenting I got it right. Here is your fail-proof guide for Instant Pot Rice. Instant Pot white rice, Instant Pot brown rice, instant pot wild rice, and many more, basically an encyclopedia about cooking rice in an instant pot.
Ingredients
- 1 cup rice (basmati white, jasmin white, basmati brown, short-grain brown, red, black, wild, wild blend, sushi)
- 1 cup water
- 1/2 tsp sea salt
Instructions
Add all ingredients into the Instant Pot. You can double, triple or quadruple all ingredients in same amounts.
Make sure sealing ring is placed properly in lid, add lid, turn shut and turn knob to sealing position.
Cook on high pressure for the number of minutes instructed below depending on the type of rice:
White Rice (Basmati or Jasmin): 3 minutes
White Sushi Rice: 5 minutes
Brown Rice (Basmati): 22 minutes
Short Grain Brown Rice: 24 minutes
Red Rice: 30 minutes
Wild Rice Blend: 28 minutes
Wild Rice: 30 minutes
Black Pearl Rice: 30 minutes
Natural Pressure Release until pin drops (max. 18 minutes).
Remove all rice from pot immediately to stop from cooking. If needing to keep warm, leave rice in pot after natural pressure release without opening the lid so avoid steam being released and drying out the rice.
Recipe Notes
- I'm using a US standard cup. 236ml in volume.
- I do NOT rinse or wash my rice. It goes in the pot dry dry dry.
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Donna says
I’m sure it’s just me not seeing it (or understanding), but I don’t see how to make just regular old long grain white rice. Can someone help?
Lorena says
Hi Donna, it will take 4 minutes on high pressure + full natural pressure release. Since the grain is a little thicker than that of Jasmin or Basmati rice it takes about a minute longer.
caesar espinosa says
Serving Size? it is one cup ? Thanks
Lorena says
The nutritional information was calculated as 1 cup raw rice for 4 servings. Generally, 1/2 cup cooked rice is a good serving size on a plate with protein and veggies :) As a rule of thumb you want to fill half your plate with fruits and veggies and the other half you divide into thirds and fill 2 thirds with protein and 1 third with carbs.
LMS says
Thanks for this. Read most of the comments. I think that leaving the IP on (the “keep warm” setting) is making a difference. I unplugged my 8qt IP after the cook time was over. My brown rice (2.5c dry measure – unrinsed) was a little firm but still cooked. Next time I will not unplug the IP until the pressure is completely released. I also added a tablespoon of butter to the pot before closing it up. No sticking.
As for the “how long” questions, I put all the rices and cooking times in a spreadsheet. Then I looked up the average stovetop cooking times of each rice. I noticed that the rices with similar combined stovetop cooking/standing times had similar cooking times under pressure. I also noted if the rices were long-, medium- or short-grain. The cooking times for similar length grains were the same.
As for why to use an instant pot to cook rice instead of the stove top? For the same reason one would use a rice cooker to cook rice or a crockpot to cook a pot roast instead of in the oven…. because it’s a “set it and walk away” option. Perfect for those of us who prefer or need to multi-task (even if it’s so we can binge watch Netflix).
Lorena says
Wonderful!! Yes, I always leave the “keep warm” function on.
Susan Annette says
Thank you, I am amazed at the rice I am getting from the Instant Pot. Your post has thoroughly explained the way the rice works and answered my questions about why it works so well. Many thanks.
Lorena says
I’m so happy to read you found the post useful :D
Julie says
Do u cool on
RICE setting
or
PRESSURE COOK?
Twojay says
I am using an 8qt IP, and followed directions to the letter and had a thin layer of rice stick from center to about 2″ away from outer edge.
When I added rice and water (1:1) the center was very shallow… Should I double recipe for the 8qt?
Cheers.
Lorena says
I’m so sorry that happened. The booklet of the 8-quart Instant Pot states that at least 2 cups of liquid are necessary for the pot to get to proper pressure so yes, the minimum rice you can cook in an 8-quart is 2 cups because you need 2 cups water. I hope you give the recipe another try by doubling it.
JS says
I always wash my rice before cooking. I drain the starchy water and add fresh water (or stock) to cook the rice. Do you think washing the rice will change the cooking time?
Lorena says
No, washing the rice doesn’t change the cooking time or rice water ratio. Wash, drain, and then proceed as instructed :)
Anna says
You said in the notes section that you use a std. 236 ml measuring cup. Both of my measuring cups are marked 250 ml for a cup. I’m confused.
Lorena says
US imperial cups are 236ml and metric cups are 250ml. You have two metric cups. It’s irrelevant for cooking rice though. You can use whatever container really. The important part is to add the same volume of rice to water. So, in theory you can use a washed-out yogurt container fill it with rice and add to instant pot, then fill the same yogurt container with water and add to the instant pot. Same volume rice, same volume water and you have to make sure to fill your instant pot to the minimum liquid required due to the model you own. 6-quarts usually work with 1 cup (imperial or metric, makes no difference) and 8-quarts tend to need 2 cups.
chersews says
Just tried the short grain brown rice instant pot recipe in my 6 qt Duo 60 . Cooked for 24 minutes as instructed. Made 3 cups of rice at 1:1 ratio, and waited for the slow steam release. Added a little 1/2 teaspoon of Tumeric, a little garlic powder, onion powder and 1 bullion cube.
The results were PERFECT! No burn warning. No sticking. Thanks for making life easy for the Instant Pot Newbies!!!
Jenny says
Hello – so helpful! Has anyone tried a brown rice and white rice mixture? What is the recommended cooking time for that?
Lorena says
You will HAVE to cook any mix at least as long as the rice type that takes the longest to cook or else, that rice won’t be cooked through. Your white rice might overcook during that time though so I’m not sure I recommend it.
William Zaspel says
We tried rice as our third attempt with the Instant Pot; DISASTER! I used the programmed button and ran through two cycles and the rice was still inedible. I’m guessing that the program is for Instant Rice.
I’m so very glad to find your web site. BOOKMARKED! Thank you for your time in figuring out all these different types of rice. We love rice and now we can make it again and reheat. Wonderful!
Debbie says
The rice button is for white rice only. One to one ratio rice to water. No other kind of rice.
Toni Holguin says
Soaked brown rice for about 1/2 hour mix with white rice and wash til clear. Used rice button on Instant pot about 10 minutes npr about 10 minutes. Used 1 cup brown and 2 cups white both jasmine rice. First try brown still a little crunchy, but not bad. Thanks Toni
Susan Nystoriak says
Do you have a recipe for Arborio rice? We love that, and unless I missed it, I didn’t see it in your list! I am guessing it would be like sushi rice? Thank you!
Lorena says
I haven’t tested arborio myself but someone in the comments mentioned they sautée mushrooms, then remove and sautée arborio rice, then put mushrooms back and cook 1:1.5 rice to water ratio, 8 minutes on high pressure + full NPR. I hope that helps Susan :)
Bob says
Your blog ads are a cancer, I literally am making an appt with a doctor after I type this.
Yvette Nazareth says
Do you a recipe for long grain sweet rice?
Lorena says
I’m sorry, I’m not familiar with sweet rice. Long Grain White Rice usually takes 5 minutes HP + full NPR though. I hope that helps.
Maria says
Hi! Love how the brown rice turned out! Only question is you said to take out rice to stop cooking. Where do you usually store the cooked rice? And do you cover it while hot or let it cool uncovered before putting it in fridge?
Also if you leave it there to keep warm, when you open it, the water that was stored in the cover, are you supposed to mix it with the rice or drain it in sink?
Thank you in advance!! :)
Lorena says
What I mean with taking rice out, it’s not because it’ll overcook (it won’t), it’s because once all the steam is out it starts sticking to the pot. So if you want to keep it warm, just leave it in there until your other things are done and serve it on plates warm when it’s time. If there is still some left over in the pot take it out right then. Don’t leave it in there while you’re eating because it will stick to the pot. Once it cooled down (20-ish minutes) I put it in the fridge.
Michelle says
THANK YOU SO MUCH !!!!! I wish I had found your recipe sooner. IF you are new to rice in your instant pot, look no further, do not waste your time elsewhere. My sister and I are always looking for the best recipes for our families and this is now how we make rice !!! I like to use chicken broth. 1st time I tried the 1:1 with brown rice. It was perfect! Thank you for your efforts in perfecting this method. Save money and buy the rice on the bottom shelf at the grocery store. Thanks.
Lorena says
You are very welcome!! I’m so happy to read my post was useful!
Jim Z says
Lorena,
I just got an instant pot and followed your guidelines, and the brown rice turned out perfectly. I could never get stovetop rice right, but this is great. thanks again!
Erin says
I have cooked every rice I can think of this way- it is PERFECT!!!! Thank you for the recipe!!!
Joanna says
This worked great! I made 4 cups of jasmine rice, the texture is good and it didn’t burn or stick. Thank you for doing all the research!
Bill says
Absolutely perfect! Best rice I have ever made. Followed directions exactly for 2 cups of jasmine rice in 8 quart Instant Pot, couldn’t be happier with the results.
Matthew Roseberry says
Are the ratios the same if using chicken or vegetable stock?
Lorena says
yes! Same ratio.
Anne says
Perfect rice—finally. I have made numerous attempts to cook rice in my instant pot. They have all been disastrous. Pot-in-pot, not PIP, rinsed, not rinsed and every variation on water and time. The rice has always been mushy or crunchy. Thank you for this simple yet perfect recipe. I didn’t have very high expectations but I was determined to find a way to cook rice in my IP because it seemed like everyone else was cooking rice with no problems if the number of recipes on the internet and comments were any indication. I followed your directions for jasmine rice to the letter. The result was my first perfect instant pot of rice. I’m sure the directions for other types of rice will be just as successful.
Lori Ayers says
I’m headed to high desert altitude and need to make a LOT of rice, entire 6 qt pot. I’ll only have generator so ideally make it at home the day before then reheat on generator power ? (how?) I don’t want to take it out of usual stainless pot inside, just reheat. Or am i better off to do it there – but what if it doesn’t work? . . . seems crazy that as much as i’ve researched i still can’t figure out how to do this.
Lorena says
I got back to your e-mail :)
Lorena says
I’m so happy to read you were successful and happy with the results :) I’ve cooked rice with my method for YEARS now and I won’t cook it any other way.
Jonny says
Wow! Just had the best basmati rice I’ve ever had. Seriously never knew rice could taste this good! The recipe was completely spot on. Thank you so so much!
Ruby says
This is great! Too many comments to see if you already addressed this. How would you treat a rice dish with more than just water in the IP, as in yellow rice? It’s a Puerto Rican dish that places sofrito, a can of tomato sauce, water, and seasoning in it. Since the tomato sauce is thick it might not evaporate well.
Lorena says
Hi Ruby, you have to consider that none of the liquid evaporates in the pressure cooker. That’s the whole point. Only at the very end when you natural release pressure “some” (very little) evaporates. So to use tomato sauce I recommend (never tried it myself though) you use 1/2 cups tomato sauce and 1/2 cup water per 1 cup rice. The sofrito you can make in the same instant pot with the sauté button before adding the rice. Just make sure, once your onion is nice and brown to shut off your instant pot, add about 1 tbsp of water to deglaze the bottom of the pot. Scrape all the bits and pieces off or else you’ll have the burn warning later. Add your rice and water/tomato mix and seasoning, mix well and then put on the lid and continues as instructed in this post.
Anna says
Hi Lorena! Just wanted to say that I love your blog!! Your methodology is positively scientific and it makes it so easy to extend and modify your recipes. Thanks for sharing!
Lorena says
I’m so happy you find them useful :D
Bryan says
I was wondering if you ever used chicken stock to infuse some additional flavor in the rice? Do you still use the 1:1 ratio?
Lorena says
Yes! It works perfectly well and yes you still use 1:1 ratio.
Lynn says
Thanks for exploring this! I tried four variations. First, used the “rice” button on the Instant Pot. Not great. Then tried high pressure 3 minutes, came out good. Then I rinsed the rice first, and that came out fluffier and a little softer, like I like it. Last time around, I added more salt and a little butter. The butter kept it from sticking to the pot, and added some nice richness and flavor.
R K Ripperger says
After finding you online I’ve been experimenting w/your recipes for the past month or so. You’re right on w/the timing and liquid amounts. I always cooked rice (covered tightly) in the oven & had perfect results (‘Dirty Rice’ made by including sautéed onion & celery in broth) but it’s way too hot to add heat in the summer. I’ve never gotten a IP Burn notice but if cooking rice plain (no other ingredients included) this would eliminate that possibility. I did try something I adapted from a vid as shown: cook the rice like you do for reheating, in a bowl or other open container, on a trivet w/water in bottom, 1:1 ratio for rice & water/broth in the container, 4 min High Pressure for EACH cup of rice & finally NR. Fortunately cooked rice is freezable as all of the experiments were saved!
R K Ripperger says
And these experiments were mainly for Riceland Extra Long Grain.
Lorena says
Fantastic!!! Thank you so much for your thoughtful comment! I appreciate it so much!
Ron says
Hi, have you experimented with Sona Masoori rice? I am becoming a convert to it due to the much lower sodium content, slightly lower calorie count, and lower starch. Cheers!
Lorena says
I’ve never tried that, no. Sorry.
Vic Ramkumar says
I cook Sona Masoori Rice in an IP. My preferred texture is slightly mushy, and overcooked rather than grainy, al-dente.
My to go ratio is 1:1.5 and 4 minutes high pressure.
Jill Sanders says
Thanks this was super helpful!
But I have some bad news for you, so you better sit down. Whenever you cook anything using any kind of heat from any source, you are using waves. Electromagnetic waves, to be exact. The waves radiating through your food in an oven, a pot, a pressure cooker, and a microwave are all exactly the same kind of wave. The only difference is the length of the wave. Microwaves are the perfect size to make water molecules jiggle and rub against each other to create warmth, like rubbing your hands together creates warmth.
I don’t work for a microwave company; I just understand science, and know that microwaves aren’t giving you cancer, just like nothing else that heats water molecules does. You can’t look at the waves because eyeballs are mostly water, and I think you can figure out the rest. You can’t put your eyeballs on the stove or in a pressure cooker either, so it’s not really suspicious to be told to keep them away from microwaves. Hope this helps!
Simon says
Brilliant, worked first time, perfect long grain rice. I added a chicken stock cube for a bit more flavour.
Khaled says
Hello Lorena,
I have Lundberg organic California brown basmati rice, and the IP duo60. I tried following your recipe, but I’m not getting the rice how I like it or even stovetop like. I like my rice soft, and I tried 22/24/25/28 mns with 1:1 just water and high pressure with natural release usually 16-19mns.
Looks like the softest so far was the 28mns. Do I need to add water as recipe book saying 1:1.5? Do I need to keep increasing the time?
I washed my rice in strainer first before adding it btw.
Any advice?
Lorena says
Hi Khaled, if you like your rice super soft you simply need to cook it more time. More water will rather make it mushy. I recommend cooking it even longer. Try 32 minutes of high pressure and full natural pressure release. You should get to the consistency you’re looking for.
Asiya says
Hi
Do we select the ‘rice’ option?
Lorena says
No, I never use the rice option. It’s only for white rice and it doesn’t come out well. Use “manual” or “pressure cook” (depending on the model you have) and make sure it’s set to “high pressure”
khaled says
Hi Lorena, thanks for the super quick reply, i did try 1:1.5 water and it came watery.
i also tried not washing it (thinking it might absorb water better) and did the 22 mns recommended and was still “al dente”.
i will try 32 mns hopefully this will be it!
thanks a lot
sneha says
I tried to cook dal at the bottom and rice in Pot on the trivet, even after 10mins of cooking and Natural release, rice did not cook at all.
I mean it’s ok if I am doing wrong with Water ratio or cooking on Normal pressure instead of High,
rice should have been cooked, be it mushy or sticky or with extra water.
But Rice grains were as it is , it did not cook at all.
How it that possible?
It cooks well in Direct Pot but not in Pot in Pot.
May I know the reason behind it?
Lorena says
Did you add 1:1 rice to water ratio in the pot in pot? Did the Instant Pot come to pressure? High pressure is absolutely necessary. Low pressure won’t work at all. Was the dal enough to get the pot to pressure?
JoAnn M Lakes says
Did you cover the rice? I’ve done brown rice in a casserole dish a ton of times (no cover) and it always works (22 minutes, NPR)
Bob says
Thanks so much for this helpful article.
Rice in my new IP Ultra was terrible: mushy and stuck to the bottom. Made me regret giving away my rice cooker. The problem was I used the automatic Rice setting, which was 8 minutes high pressure.
Switching to 3 minutes and natural release gives perfect results, even for one cup of rice. And I no longer bother to rinse. Thank you!
Alexis says
Great recipe! I’m bummed though that I can’t just print the recipe for the rice that I use (instead of “refer to blog above”). For this reason, I won’t be printing this out to put in my ‘elite’ recipe collection. But I’ve bookmarked it (along with 300+ other recipes I have saved).
Lorena says
That’s good to know Alexis, thank you for the feedback.
Elle says
Does the timing change for multiple cups of rice?
Lorena says
No, the timing stays the same
Sophia says
When using natural release do I let my pot stay on the “keep warm” setting or turn it all the way off?
Lorena says
I always leave it on but it works either way.
Jack Charles Poulter says
To copy a part of the article just highlight the portion, copy and paste in a text program/application and save it or just print it out. The text version requires fewer pages that the web version when printing.
Yun says
Is there not any typo in the instruction?
I tried cooking white rice at high pressure for 5 minutes and natural released for 18 minutes and the rices turned out not fully cooked. How can it be cooked in only 3 minutes according to the recipe?
Lorena says
Hi Yun, no, no typo and by the reviews you can see it works for just about anybody. What kind of white rice did you cook? Did you use a 1:1 volume ratio? Did your pot seal well? No steam coming out at all once it came to pressure? What kind of pot are you using? 6-quart? 8-quart? If using an 8-quart, how much quantity did you make?
Wanda says
Wild rice failed. Got the burn message after 20 mins. Not sure what will happen to it. I QR and stirred. Scraping bottom of pot. Added some water. Stirred. Turned back on. Got the burn message again so stirred again and now have it on keep warm low. 12 mins so far. Will wait and see what happens.
Rhonda says
I made Texmati rice using the time for basmati rice. 1:1 3 min with natural release. It tasted like plastic pellets. It wasn’t crunchy but it wasn’t soft and definitely didn’t need to be fluffed. All grains were individual. No taste. Do I need to add 1 or 2 minutes of high pressure ? I’m in Dallas, Texas.
Rhonda says
Also, once you realize rice isn’t cooked soft enough, do you bring IP back to high pressure or what do you do?
Lorena says
I’m afraid that won’t work in this case. If there is no water left, the pressure cooker will start burning the rice. I suggest giving it a quick stir and then immediately sealing the pot again while leaving the warm function on and leaving it like this for another 15-20 minutes so the remaining steam can soften it up a little. What kind of rice did you make and did you use my timings suggested? Did you wait for full natural pressure release? No quick release?
Lorena says
Hi Rhonda, I’ve never heard of Texmati rice. I’m not sure I’m understanding your description either. The rice was undercooked? If it was undercooked it definitely needs more time. If it was slightly undercooked add maybe 2 minutes. If it was very undercooked maybe try 10 minutes. Leave the rice to water ratio at 1:1 though.
JoAnn M Lakes says
Lorena, thank you so much for this blog. I have found them to be’PERFECT’!!! I’ve taken off my old magnetic rice table off my IP and made a new one with your “new” times. I find that removing the rice as soon as it’s done does seem to make the rice less sticky. I batch cook my rice so we usually have 3 or 4 different kinds of rice in the refrigerator. (not to mention, beans. Thanks for the bean blog also. My new go to). I sent you an email about testing grains for water grain ratios. If you need testers, let me know.
Lorena says
Awesome! Thank you JoAnn :D I’ll get back to you for that for sure! Thank you for offering!
Michelle Yates says
Wow this was an incredibly helpful cheat sheet. Thank you!
TrisKit says
I made this recipe tonight in my Instant Pot Mini Duo using 1-1/2 cups of Riceland Extra Long Grain brown rice and water. I didn’t rinse the rice first, and I toasted the grains in a couple tablespoons of ghee before adding water and a generous portion of Redmond Real Salt. I pressure-cooked for 22 minutes and then forgot about it…. came back an hour and a half later and removed the pot lid. The grains aren’t “exploded” as they often are when you cook brown rice in a regular pot in the stove. The 1:1 portions of rice and water were perfect. This is LITERALLY the BEST brown rice I’ve ever eaten. Thank you so much! 💕
Lorena says
Woot woot!
Loan says
Hello,
Thank you for the helpful article. I would like to confirm the cooking time. If I were to cook ratio of 4:4 for Brown Rice (Short Grain), will the cooking time still be 24 minutes high pressure? Or do I quadruple the time to 96 minutes? Also, do the brown rice needs soaking before cooking? If yes, how long?
Thank you,
Lorena says
Yes, the cooking time stays the same for 1 cup or 4 cups. 24 minutes. I never rinse nor soak my rise. If you rinse it the time and rice/water ratio stays the same. If the rice is soaked cooking time may vary.
David Moore says
Reading about how to make perfect rice is making me more confused. The recipe book that came with the IP that I follow says 4 minutes on high pressure for brown rice, which comes out fine. Then I read I need to cook it for 22 minutes, more than 5 times as long! It seems like if 4 minutes is enough, 22 minutes would ruin it.
Lorena says
Hm. That’s weird, my IP recipe booklet says 22-28 minutes for brown rice. Did you maybe read that for white rice? Also, I’ve texted many many different times and the shortest I’ve tried for brown was 15 minutes + full NPR and it was super hard and uncooked then. Have you tried brown rice at 4 minutes and it was cooked??
Dale says
What about plain, white, long-grain, rice? It’s different from Basmati rice. It’a huge gap in the cooker and, considering that I didn’t pay a cent for your article, a minor gap here. My first white rice, at 1:1 ratio and pushing the “Rice” recipe, was tough and chewy, inedible. And I am a big rice eater, having been born in the Philippines and lived as a child in Japan – our family always ate a lot of rice and it’s continued into my adulthood.
Lorena says
Hi Dale, white long-grain rice is often much thicker than basmati so it takes a little longer. I don’t use the rice button at all ever. It simply doesn’t work for me. I recommend 1:1 ratio, 5 minutes high pressure, full natural pressure release. If it’s still too tough try longer (maybe 7 minutes?). You never need more water, you just need more high-pressure cooking time if it’s too tough.
Kathleen says
Thank you so much! I will be cooking at a church camp this summer and need rice for about 80 people. I will be practicing your recipe but so grateful for a starting point. I figure about 10 cups of rice split between to cookers should work. Wish me luck!
Keith Brown says
i have used this method many times and it works. a perfect 10.
Jo says
Just loosely followed this recipe for Golden Rose rice…I made a few guesses and it turned out SO GOOD. I did Pressure Cook on High for 23 mins and did a NPR for 20 (I accidentally missed the 18 min mark). I live at about 100′ elevation by the beach. Thanks for your blog! Loving my Instant Pot. Hopefully this helps your Instant Pot Rice Encyclopedia!
Lorena says
Thank you so much for the info! It will be super useful to others that want to cook Golden Rose Rice. Thank you for sharing :)
Tory says
For sushi rice the cook time is 5 minutes, and for black rice it is 30 minutes … I want to cook Black Glutinous Rice or black sticky rice – How long should this be cooked for? Thanks!!
Lorena says
I’m sorry, I’ve never heard of that rice before. I have never cooked it. What does the package say for stove-top instructions?
Sara Craib says
I have been trying to use the instant pot for a year now. I’ve attempted to make white rice on 4 occasions. I do everything the directions say. I use two cups of long grain uncle bens white rice, and two cups of water. I set it on manual for 3 minutes and let it naturally release for 10 minutes. I’ve tried different times I’ve even gone as long as 18 minutes. All that comes out is, hardened wet, burnt rice. I feel like giving up. I’ve wasted so much rice. Not sure what’s going on here. The seal ring seems fine in the pot. I’ve only used it maybe a total of 10 times? All of which have failed miserably.
Lorena says
Oh no!! Ok, let’s get to the bottom of this. Is this brand of rice very thick? Like the individual grain? I’m not familiar with it. Basmati is very thin for example. If it’s very thick I recommend 5 minutes high-pressure cooking, not just 3 and natural pressure release UNTIL the safety pin drops on it’s own. With two cups this can easily take up to 20 minutes. Does the safety pin jump up in a timely manner? Like about 5 minutes? Does NO steam come out anywhere once the safety pin jumped up?
Danny says
Uncle bens is converted rice and I believe precooked. It will not work with these times. I’ve used this as my rice bible for well over a year and whatever kind I make it comes out nearly perfect using Lorena’s times as a baseline. Of course I experiment a bit and make it the way I like. Rice is cheap- experiment a little. Please don’t assume she guarantees perfect rice in your kitchen. Own it a little bit and be grateful for the research she’s done for us.
R K Ripperger says
Could not agree more!! Thx
Donna says
Thanks for your research! I’ve been to rinsing my rice ever since cooking in the Instant Pot. I cook it for 4 mins NPR. Perfect every time!
Crystal Randall says
I am excited to find this post, I have about seven varieties of rice. lol
But for Sara, the very first batch I made was great; one cup each water and rice (converted, like uncle ben’s), the rice button (14min)…and then quick release. It was great. If that doesn’t work…I am inclined to think your pot is wonky… good luck!!!
JoAnn M Lakes says
Crystal, thanks. I’ll add that information to my chart.
MG says
Made long grain brown rice (1 cup dry), cooking as you directed for 22 minutes, in an 8 qt IP. I did stir the ingredients when I added them, and I turned off the post-cook keep-warm function. Took about 14 minutes for natural release. Texture and flavor is delish! I assume I could leave out the salt if need be? Just wanted to make sure it’s not needed for texture? Thank you!
Lorena says
I’m so happy it worked for you and you liked it :) No, salt is not necessary at all for texture, just flavor. You can also use broth instead of water to flavor or herbs and spices or nothing at all.
Eric says
Mushy outside. Crunchy inside. 1:1 and 3 min for sea level is NOT the correct ratio for white rice.
Lorena says
Eric, I live at sea level and have cooked white rice in my 6-quart Instant Pot in 3 minutes high pressure + Natural Pressure Release for literally YEARS. It works every time. Did you wait for the full natural pressure release? Did your Instant Pot get to pressure?
Carlita says
Hi – I will be trying this tomorrow. I love Jasmine and Basmati rice but am wondering if you could use uncle ben’s converted rice and how that would turn out? I have a big bag of that in my fridge. LOL! Thanks!
Lorena says
Hi Carlita, I’m sorry, I’m not familiar with that brand or type of rice. How long does it say on the packaging it will take to cook on the stovetop? Maybe I can help you figure it out considering the recommended cooking time.
Eric Castonguay says
I believe it is important to note that “uncle Ben’s perverted rice” and “minute rice” are pre-cooked and look to be already split, thus possibly the inconsistency of cooking methods to what is mentioned in the post.
Mom use to have us kids cook the “minute rice” brand.
I hope this helps.
JoAnn M Lakes says
Uncle Ben’s converted rice
1:1 ratio
hit the rice button (14 mins)
quick release
Lisa says
Do you have a suggestion for “heritage” type rice such as those like Anson Mills Carolina Gold and Carolina Plantation Aromatic Rice? I tried the latter with your method for white rice twice – once at the recommended time/pressure/water and it was crunchy and inedible. The second time I increased the time to 5 minutes and the liquid to 1 1/4 c to 1 cup rice. Natural pressure release ( both attempts) and it was still a bit chewy and generally just not very good and this is absolutely wonderful rice when cooked conventionally. The recipe for this rice is 2:1 water to rice for 18-20 minutes.
I haven’t yet tried the Carolina Gold because it requires cooking then oven drying to get separate grains unless you are ok with sticky or you can make it risotto style. If I experiment with it in the instant pot, I’ll post the results. Or if you have suggestions, I’m grateful!
Your method works great for all the other rice listed. Thanks for your input!
Lorena says
Hi Lisa, literally all grains I’ve tried so far cook with a 1:1 ratio (rice, farro, etc.) so it’s just time you have to add if after the 5 minutes the rice is still crunchy. It IS weird that on the stove it takes 18-20 minutes but your Instant Pot wasn’t able to make it happen in 5 minutes high pressure + NPR. You are using a 6-quart? You are leaving the warm setting on when it’s NPR-ing? It does take around 15 minutes for the safety pin to drop? You did use “high” pressure?
Betsy says
I’d like to make coconut rice using coconut milk. Is it still the same ratio? (sorry if this was an earlier question. I didn’t read all of the comments)
Thanks so much!
Lorena says
Hi Betsy, unfortunately, I haven’t experimented with this myself. My main concern would be the thickness and getting the burn warning but I guess you can try mixing 1/2 cup full-fat canned coconut milk with 1/2 cup water to dilute and make sure it’s really liquid?
Sheila says
I live at 6000 feet and adjusted the white rice recipe to 5 minutes rather than 3 and it was perfect.
Lorena says
Yay!! Thanks for the feedback Sheila. That will be super helpful for others.
D M says
Why dont you own a microwave? Reheating rice in a microwave is totally fine and way faster.
Lorena says
I just never felt I needed one and they are an eyesore in the kitchen :P
Karla L Wooters says
Nice to finally see someone else with the same opinion on microwaves :) also thanks for the great info on the instant pot. I just got my first one.
Catherine Cadogan says
Hi Lorena,
Thank you for sharing your hard work. I cooked the Calrose white rice used for making sushi and sashimi in the Instant Pot. I followed your recipe and it came out perfect!
This is the first time I cooked this type of rice. I usually cook brown rice in the rice cooker or on the stove. Your method is perfect! Again thank you!
Sincerely,
Catherine
Nick says
What do you suggest for saffron yellow rice? Package calls for 20-25 simmer coke time? Thanks so much!
Lorena says
Is it white rice with saffron? I would try 5 minutes HP + full NPR. 1:1 ratio.
Debbie says
I am wondering if you use all the rices listed at once or is it 1 cup of either for this recipe?
Lorena says
I’m a bit confused with the question. You can’t cook different types of rice at the same time. They all need different cooking times. You cook either 1 cup, or 2 cups, or 3 cups ….. of only white rice. OR 1 cup, or 2 cups, or 3 cups …. of only brown rice. Does this answer your question?
Jess says
Hi! Thanks for the great recipes for ALL the different types of rice in one spot! Love it.
I’ve been trying the brown long-grain rice and still tweaking to make it just right for us. We are at an elevation of around 7000ft so I’ve tried 25min this time and will bump up if needed.
My main questions:
-it takes more like 25 min for natural release, is that ok?
-do I need to turn off the instant pot once cooking time is done, or leave it in the “keep warm” setting until its done with natural release?
Thanks in advance! ! :)
Lorena says
Yes, natural pressure release times depend on volume inside. If you’re cooking like 6 cups of rice you might even get over the 30-minute mark. Nothing happens to the rice though. I’ve often completely forgotten the rice and after an hour NPR it’s still perfect and warm actually. I always leave the warm setting on. I don’t turn it off. After 30 minutes with tons of rice inside I’d say it’s safe to assume all pressure is out and the safety pin was simply stuck. Turn the valve to the venting position to assure there is no pressure inside and then shake the lid gently. The pin should drop immediately. DO NOT shake the lid with the valve on sealing. First make sure all pressure is out.
Ward says
If you double the rice do you double the cooking time? 😳
Lorena says
No, the time always stays the same and the ratio also always stays the same.
Pam says
And to think I was considering buying an expensive rice cooker because of such inconsistent results on stove top and mini rice cooker. Mad the brown rice and it was PERFECT!!! Husband didn’t even know it was brown rice it was so fluffy. I am a bit of a novice to the IP but have has great success with making stocks, poaching poultry and now rice!
Thank you
Elizabeth says
My husband bought a box of purple rice. I assume I could treat that like red or black rice? (I never knew rice could be purple.)
Lorena says
I never knew rice could be purple either. I’ve never seen that before. What does the package suggest in terms of cooking time?
Regie says
Purple or Forbidden rice are other names for black rice.
Jennifer Hanks says
This is THE BEST resource for Instant Pot rice! I bought a Mini-Instant Pot for the sole purpose of cooking grains (and hard-boiled eggs, of course). Even the two legit IP cookbooks I purchased get the rice instructions wrong. I repeatedly reference your page for any type of rice I cook, with perfect results every time. Thanks so much for taking the time to figure this all out.
Lorena says
Thank you so so so much for your lovely comment Jennifer! I’m so happy you find my guide useful :D
Cindy says
Hi, I just made jasmine rice in my 8-quart instant pot exactly the way it states on here the rice was cooked to my liking but it was sticky im not sure what to do to change that because I dont want undercooked rice or mushy do you have any suggestions
Lorena says
Hi Cindy, I recommend, once you open the lid, to immediately remove the rice from the Instant Pot. The hot plate below is still warm so water keeps evaporating and that makes it sticky. What I do is, once the safety pin drops, I open the lid, immediately stir to fluff up and then transfer to a bowl out of the hot pot.
Sarah says
I have a blend of Bob’s Red Mill Wild and Whole Grain Brown Rice. Would I use the time for Wild or Brown? Or is that considered a Wild Blend?
Lorena says
That’s considered a wild blend.
Joy says
My entire life I’ve used a rice cooker. My mom is full Taiwanese and I’m half Taiwanese/half Caucasian. We ate rice everyday.
I thought I’d try your method of cooking rice in the IP and my husband and I LOVE it so much better!!!
Thanks for making my rice ‘step up a level’ – woo hoo!! Thanks also for your months of trials to perfect rice – it’s a game changer in my house!
Nicolina says
I tried this tonight and was skeptical because I have an off-brand instant pot, the Simply Ming pressure cooker. I did short grain brown rice and it came out perfectly! The rice is always chewy or hard even in my rice cooker, but this worked perfectly! I’m at about 2200 feet and followed your instructions to a T with perfect results. Thank you for creating an encyclopedia for instant pot rice making!!
Lorena says
Thank you so much for coming back and commenting, especially mentioning what brand of pressure cooker you used, that will help others who have the same one.
Jennie says
Lorena thanks so much for this excellent IP rice resource! I love it – You’ve taken the “scary” out of rice in my fave new-ish kitchen appliance.
When you mentioned reheating your rice in the IP, you said you did so in glass heat-resistant storage containers. Could you share the type/brand your containers are? I want to be sure to use ones that are safe in the pressure cooker.
Lorena says
Hi Jennie, I’m so happy you found my guide useful :) I used a container from the brand Snapware. You can get them on Amazon, I used the 6.5cup one. Just make sure that in the Amazon description it says “Microwave, Oven, Refrigerator, Freezer And Dishwasher Safe”
Banu Moore says
These ratios are the best!!! I have now made both basmati and jasmine white twice and they turned out perfect. I used chicken stock and made two cups rice each time. They came out just the way I like them. Today I made brown rice, and I have never been a brown rice fan. But I had basmati brown rice sitting in the pantry so I gave it a try… I am amazed how tasty it turned. I usually don’t leave comments but just wanted to say thank you… Looking forward to trying some other rice types…
Lorena says
Thank you so so much for taking the time to comment and rate Banu, I really appreciate it :)
Sarah B says
I am a horrible rice maker. I’ve been asked to bring white rice tonight for a group dinner at a friends house(10 people). I am TERRIFIED! I CAN’T mess this up!!
With that said, I have to transport the rice about 35 minutes away. How do I achieve this while having fluffy white rice upon arrival?
soleilnyc says
Cook the rice to time for when you have to leave. Allow the pressure to release on your drive over. Open it up when you get there to release some of the heat, then close it again so it stays warm! You can even turn the keep warm function on when you get there if you need to. Good luck!
Lorena says
Hi Sarah, considering white rice takes only about 20-30 minutes total to cook in the Instant Pot (for 10 people I would make 3 cups just in case, to have some left over and not be short) You could ask the host if you can get there 20 minutes earlier to plug in your device. Also, I don’t know what brand of white rice you are using and how thick the grains are so just in case set it to 4 minutes on HP as opposed to 3. Cooking it a minute longer will ensure even the thickest grains cook through (assuming you are at sea level?). Remember to not touch the pot once the pressure cooking time is over and leave it to release pressure naturally or else the rice won’t cook through.
Carrie says
Do you rinse or soak the rice before cooking?
Lorena says
I never do. I buy a brand that comes already clean and doesn’t require rinsing. However, this guide works for rinsed rice as well. You may want to reduce the water amount by about 2 Tablespoon to account for the water already in the rice. I don’t know if the guide works for soaked rice.
Micki says
Has anyone ever tried making risotto in the IP?
Bobbie says
That is my question too. I’m thinking no due to the need to stir it constantly or close to it seems.
Lorena says
There have been others commenting that they are successful with a 1:2 rice to water ratio and 7 minutes high pressure + full NPR
cat says
I like short grain brown at 27 minutes. I’m always trying to get it more tender, less chewy. No salt until after cooking. I am at sea level.
Paige Overton says
I cooked Lundberg short-grain brown rice – 1:1 ratio for 25 mins HP and natural release. The only reason I added an extra minute was because I took my rice directly from the freezer. It came out perfectly. I’ve been afraid to attempt the IP. On the stove-top, I had to constantly watch it and then it would be really nice on top and often mushier towards the bottom or it would burn on the bottom. The IP was hassle-free and perfect! Thank you so much!
Lorena says
I’m so happy you found the guide useful Paige :)
Nicola Marshall says
Hello,
Thanks for the guide. I have cooked rice in the IP three times. Every time there is a small layer at the bottom that is semi-burnt. How can I stop this from happening, please?
Lorena says
This is the weirdest thing to me. Some instant pots seem to heat so much stronger than others. It drives me nuts because the two I have are nothing like that. I’ve never ever had the burn warning come up so I’m at a loss with this. Do you give your rise/water a good stir before turning on the lid and turning on the pot?
Briant says
Hi Lorena I want to make white rice but I want to add black beans in it any suggestions
Lorena says
Hi Briant, even soaked black beans will take much longer to cook that white rice. You would have to use already cooked or canned beans to make it work. Add the white rice and water to the Instant pot, then put drained already cooked beans on top. Don’t mix the beans into the rice, just add them on top. Seal, pressure cook and then once the natural pressure release is over, give everything a mix. I’ve never tried this myself but that’s what I would do.
Sidra says
I make beans and rice combinations all the time in my IP. As well as lentils and peas and mung beans and rice. Don’t use canned beans. They do not have much life (prana) in them, therefore they aren’t as good for us. Make sure you soak the beans. Soak them at least overnight and then cook them until they are almost done (time depends upon beans). Use a combo of natural release and quick release and then add the rice and more water if needed. If using white rice, you should only need to cook for a few more minutes. Also, cooking together increases the digestibility and flavor of both.
Sidra says
Also, mix the rice in (it won’t cook evenly or properly if you just leave it on top).
Veni says
Please help! I have the IP-Duo. I am an IP newby. Which button do I use? “Pressure Cook?” “Rice?”
Lorena says
You have to press “pressure cook”, make sure it’s on “high pressure” and follow the instructions of the recipe card, in terms of timing, see the chart for the type of rice you have.
Hal says
Hi! It’s amazing that you read and respond to every comment!
I have a question – I cooked “long grain” white rice tonight, 1:1 ratio, 3 minutes manual high pressure and 18 minute natural release. Came out a bit too hard for my liking. Would you increase the time?
Also, why does the instant pot’s natural rice setting show 11 minutes on low? Should I try that?
Lorena says
Hi Hal :) I try my best to respond to absolutely everybody. Yes, increase the time, that’s all. I’ve seen long grain white rice is thicker than basmati or jasmin. That’s why it takes longer. Try 4 minutes or even 5 minutes. Everything else stays the same.
Sherina says
First time I tried your white basmatic rice in instant pot 3 mins high pressure. Came out absolutely amazing. Thank you ever so much.
Mark Mendelow says
28 minutes wasn’t enough for WILD RICE BLEND. I threw in a splash of water and it was fine after another 5 minutes on high.
Lorena says
Hi Mark, it’s hard to give a timing for blends because different brands mix different amounts of grains and different grains overall. I used the Lundberg Wild Rice Blend.
Carolann says
I want to make sure I have this right. I can put two cups of jasmine rice with two cups of water. Place it on manual high 3mins, release natural for 18 mins and it will come out perfect? I always just cook two batches I guess I’m afraid it wont be cook.
Lorena says
Yes!! Absolutely! Depending on how thick the Jasmin rice grains are. I’ve had brands that are thicker than others and some take rather 4 minutes HP.
Vanessa says
Hi there,
I have the worst luck with rice in the IP. I’ve tried multiple instructions for different types of rice and always get “food burn”. I tried your instructions for short grain brown rice and about 10 minutes in – same thing. I rinsed the rice multiple times ’til clear, but didn’t soak it (last time I tried soaking as suggested elsewhere, it was a pile of ricey smoosh). Elevation is only 226 ft here. Any recommendations?
Lorena says
Have you tried without rinsing? I never ever rinse my rice. I buy Lundberg Rice which is already washed and re-dried. Do you get the burn warning only with rice or also with other things? There definitely are some faulty Instant Pots out there. If you constantly get the burn warning with several recipes and you still have the warranty on it I would request a replacement.
Jay says
Turned out PERFECT!! I cooked 4 cups of wild rice and will freeze in 1 cup portions. Other recipes I have tried always has a ton of water left over.
Munjuli says
Hi! Really helpful info. Thank you! Have you tried cooking parboiled rice in the instapot? What would the measurements and settings be different from cooking white rice?
Lorena says
Unfortunately, I’ve never seen parboiled rice before but someone else in the comments mentioned they tried 7 minutes HP and that worked. Everything else stays the same. 1:1 ratio and NPR.
Helen says
Wow. Thank you for this. So comprehensive and so valuable!
Win says
Tuned out perfect. Long grain brown rice 1.1 in mini IP . I only made one serving. Will double next time.
Thank you
Win says
I have put 1.1 using long grain brown rice in a IP mini. Will this be enough to bring to pressure in this little pot?
Lorena says
1 cup rice and 1 cup water? Yes definitely enough. I cook 1 cup in my 6-quart even.
Casey Jude says
We like (organic) long grain brown rice. I sauté onion & garlic, then sauté the rice, add the water, some saffron & cook for 24 minutes with an 18 minute release- sometimes longer if we get busy. So much better results than on the stove. Thank you for doing & sharing the trials & errors so we didn’t have to. Food is expensive!
Lorena says
You are so very welcome Casey. Food definitely is too valuable to toss.
Patrizia says
I just made rice for the second time using your method and it came out perfectly! Jasmine rice – 3 minutes and natural release for 16. And thanks for the link to the video. So Informative.
Lorena says
You are very welcome! I found it super informative, too. I’m so happy you found the guide useful.
Marla says
I did pot in pot method, following your guidelines. I added a cup of water for the pot
Eric says
I’ve been cooking rice on the stove top for years and have become pretty successful at always getting it to come out the way I like it. I always fry my long grain rice in olive oil and minced garlic before boiling it.
I have yet to try your method of cooking rice in the IP but I will be trying it soon. Perhaps I can still sauté the rice in the IP before I cook it under pressure.
Lorena says
Yes!! You can absolutely do that. Works the exact same way. I click sauté, once the display says hot I add a little oil, the rice, and minced garlic and sauté for a couple of minutes, then add water, seal, and pressure cook. There is one important point to note. You have to place and seal the lid very fast as otherwise too much water evaporates due to the hot bottom of the pot. Since we’re adding 1:1 we have to ensure as little water evaporation as possible. That’s all.
Joanne says
Hi – I came across your method of cooking IP rice to cook for my furkid with an upset tummy. I added chicken on top of the brown rice to cook along and they both came out perfectly. She gobled it up!
Lorena says
I’m so happy to read that Joanne, thank you for commenting and rating :)
Andrew says
Thanks for following up Lorena.
I found the stove-top version of Lundberg Wild Blend to be chewy also.
Lorena says
I’m glad you came back to let me know. Thank you.
Julie says
High altitude, 6500ft. Cooked 1.5/1.5 of Trader Joe’s jasmine white rice. 4 min at pressure with NPR. Good firm texture. If you like a softer texture I’d do 5 minutes at my altitude.
Lorena says
Fantastic. Yes! 5 minutes should work fine. You have to account about 5% extra time for every 1,000 feet after 2,000 feet height. So 5% more time at 2K feet. 10% at 3K feet. 15% at 4K feet, etc.
2catmom says
I tried your instructions for Lundberg Wild Rice Blend and the rice came out perfectly chewy. I did 2 cups rice (rinsed) + 2 cups water, 28 min, and natural pressure release (around 20 minutes) in my 6qt instantpot. Do you have instructions for cooking millet in the instantpot?
Lorena says
I’m so happy you found the guide useful and were successful with my cooking times :) I have never cooked millet before and from what I read online there are basically two ways to cook it. More like rice and more like porridge. How do you usually cook it in a pot? I might be able to help you translate to Instant Pot cooking time once you tell me your favorite consistency and how you usually cook it in the Instant Pot. I cook Farro 1:1, 22 mins HP + full NPR for example. But I cook steel cut oats 1:2, 3 mins HP + full NPR for creamy oats.
Andrew says
Second try:
* 1 cup Lundberg Wild Blend
* 1 cup water
* 1/2 t salt
Cook on high pressure for 32 minutes with natural release.
Results: very chewy rice.
I’m going to try stove-top next. Maybe that’s just the way this rice is.
(The cooker remains the Costco Nova Instant Pot.)
Lorena says
Thank you for coming back and keeping me updated. Yes, please try on the stove-top as instructed on the packaging and let me know if you achieve any other results. Very curious.
Lorena says
Andrew, 2 catmom commented further up that she cooked the same brand rice and she also describes it as chewy (but as perfectly chewy) so I assume, that’s simply the consistency of this kind of rice. I’m not an English native speaker so I’m always a bit lost when consistencies are described.
Charles says
This is the first time I’ve ever made perfect rice! I’ve been using a rice cooker for years but can never seem to get the rice-to-water ratio right – it always comes out mushy.
The Instant Pot using these instructions made rice just like you would get at a Chinese restaurant. Thank you for doing all the research and testing!
Lorena says
You are very welcome Charles, I’m so happy you found my guide useful :)
Andrew says
I use the Costco version (Instant Pot Nova Plus 6 Qt.)
I cooked 2 cups of rice.
I live at sea level.
I can’t say for sure that I cooked at high pressure. I think it was high. I just checked to see what would come up if I selected pressure cook, and it was ‘high.’
I’ll try 32 minutes with my next attempt.
Thanks!
Lorena says
Hm, with the Instant Pot you used and at sea level, it should “in theory” have worked with the 28 minutes. Defo try 32 next time just in case. Please come back and report. I’m really bummed it didn’t work for you.
Kristin says
I’ve found a foolproof way of cooking brown rice. Boil it.
I don’t see any reason to use Instant Pot for rice since it does not save any time (in fact takes longer with time for it to heat up) and there is a high likelihood of failure judging from the comments.
Lorena says
Dear Kristin, did you really read the comments? About 99.8% of people commenting were successful with my method. Why do you say there is is a high likelihood of failure judging from the comments? The reason I (and many other people) like cooking their rice in the Instant Pot is not time-saving. It’s the fact that one achieves the perfect texture “every time”, it requires 0 attention and frees up space on the stovetop.
Cynthia says
Re Kristin boiling brown rice on stovetop….I am thinking she “boils” it and drains when soft? Food value gone down the drain.
Andrew says
I just cooked Lundberg’s Wild Blend. I cooked a double batch for 28 minutes (as directed.)
After waiting 30 more minutes, the pressure indicator still hadn’t fallen. I hit the steam release. There wasn’t much pressure left. It vented very quickly.
The rice was firm… a little too firm.
Should I try increasing the pressure cooking time and/ or water amount with my next try?
Thanks!
Lorena says
Hi Andrew, how many cups did you cook and what size instant pot did you use? Also, at what altitude do you live? Did you cook at high pressure? (Some people accidentally cook at low pressure, that doesn’t work). You do not have to increase the amount of water you just have to increase the amount of time if ever rice isn’t cooked through. If you live at high altitude your rice will take longer to cook but the same amount of water. Maybe try 32 minutes next time.
Kim says
I tried the Lundberg Wild Blend Rice in my Insta Pot tonight and your directions worked perfectly. Thank you, thank you from Toronto, Ontario, Canada.
Lorena says
That’s exactly the one I used for my experiments :) Huge fan of Lundberg!
Lu says
Thank you !! Been trying for a long time to get jasmine rice to not stick all together. This worked perfectly(though will cut back most of salt as I make and use for breakfast also). It seemed just the teenest chewy when i opened the lid and fluffed, but by the time I added my sweet fire chicken, it was perfect. very little stuck to pot.
Linda Bessinger says
Thank you for all this wonderful info and answering questions promptly. I read through every post and comment and saw Arborio rice mentioned maybe 3 times? If I remember correctly, if I sauté it first (or not), then add equal parts liquid do I cook it about 7 minutes at HP, and let it natural release till the pin drops?
Lorena says
I haven’t tested arborio myself but someone in the comments mentioned they sautée mushrooms, then remove and sautée arborio rice, then put mushrooms back and cook 1:1.5 rice to water ratio, 8 minutes on high pressure + full NPR. I hope that helps Linda :)
Debra Gaetano says
Ok. I cook in my instapot at least 3x a week. I’d say semi-pro. But, I’ve cooked rice at least 10 times and it is always crunchy! This time. I did Your 1:1 and did 30 minutes with a full natural release and L14. Grrrr. We are in Chicago and I use Riceland extra long grain brown rice.
Lorena says
Hey Debra, I’m a bit confused. What do you mean by L14? That’s what the display says? That’s simply the time of the natural pressure release. Once the Instant Pot beeps the L-Timer starts counting upwards. It’s not an error message. Was the rice cooked through or still crunchy? 30 minutes should REALLY be enough to cook rice. All your other recipes you cook throughout the week turn out great? I’m wondering if your Instant Pot is faulty? 30 minutes for brown rice should absolutely not leave you with crunchy rice. You did cook it on “HIGH” Pressure, right?
Julie says
I don’t understand the “high pressure” part of the cooking method. I’m new to the insta pot and I don’t have a button that says “high pressure”. I have: soup/broth, meat/stew, cake, egg, sauté, rice (which is what I used but it only cooked for 10 min), multigrain, porridge, steam, and slow cook) (also: adjust, delay, manual, keep warm). Let me know which buttons I should be pushing. Thanks!
heth says
just use the manual button!
Rene Briggs says
Hi. I just put rice and water in on a 1:1 ratio and push rice button. Once it starts counting, it only takes 10 minutes and turns out perfect
Lorena says
You use the manual button and then you choose high or low pressure. For rice you use “high”. The problem with the “rice” button is it only works for white rice no other types of rice and in my opinion 3 mins on high + NPR gives better texture than the rice button.
caroline says
Hi – I have the same instantpot as julie – when I select manual I don’t get the option of high or low pressure, only to adjust the time. Should I just set in on manual?
Lorena says
Hi Caroline, you use the “manual” button and then you can adjust pressure by pressing the orange “pressure” button to adjust to “high” if even necessary. Most Instant Pots are set to high pressure by default when pressing manual.
Linda Brincks says
I tried long grain white at 3 minutes with 1:1 ratio and it worked perfectly. Pressure on high with natural release. I do have this question: has anyone tried arborio rice, and if so, how long? (Sorry if it’s in the comments; there were too many to sort through.) Thanks!
Lorena says
I haven’t tested arborio myself but someone in the comments mentioned they sautée mushrooms, then remove and sautée arborio rice, then put mushrooms back and cook 1:1.5 rice to water ratio, 8 minutes on high pressure + full NPR. I hope that helps Linda :)
Cindy says
This is a great post but I’m still having trouble with my brown basmati rice. I really want to wash my rice so I drain it really well. I have the Instant Pot Mini, use 1 cup brown basmati rice, 1 cup water, 1/2 tsp salt, Pressure Cook button, high pressure, 22 minutes and then natural release. My rice is cooked okay but wet. Since I’m rinsing my rice, maybe I should decrease my water or should I increase my time. Three times and I still have wet rice!
Lorena says
Hm. I would try with maybe 2 Tbsp less water + very important when you lift off the lid once it’s done make sure the condensation water doesn’t fall back into the pot. Try to lift and immediately turn it so the condensation water stays in the lid. Next time I make brown rice I will test with washed rice for you.
Cindy says
Thank you! Yes, lots of condensation so that could be contributing to the problem. I’ll try the 2 Tbsp less water next time and watch and tilt the lid carefully. I appreciate your response 😊
Melody says
I had to make a larger batch of rice than my little rice cooker could handle, so I thought I’d give the Instapot a try. I did the 1:1 with 3 cups jasmine rice and 3 cups water, but after reading some of the comments, I added another half cup of water. After adding the water, I did stir the rice around to make sure it was evenly spread out. I cooked for 3 minutes and did natural release for 19 minutes. Then released pressure (not much left) and fluffed the rice with a fork. PERFECT! It did not burn or even stick to the bottom of the pot. Definitely going to try this with the longer cooking brown rice. Thank you!
Lorena says
I’m so happy it worked Melody and I really think 3:3 would still have worked perfectly well :) I do it all the time.
Heather says
I use Calrose brand white rice. For Koreans, we eat slightly sticky rice, but not sushi rice. I’ve used a combination of grains to make my husband brown rice and use 4 cups grain (mixture of white rice, brown rice, sweet brown rice, whole barley, pressed barley, quinoa, and mixed 7 grains), and I put in 5 cups water, 15min high pressure and 15min natural release and it turns out great. I’m worried about the 1:1 ratio for plain white rice but I’ll give it a try!
Lorena says
Thank you for sharing your method. I’ve had a couple of people ask how to cook brown and white rice together. I thought it wouldn’t work. Clearly, it does.
Keith Fullerton says
I have cooked Calrose rice for 1:1 for 6 minutes, natural pressure release and it turned out perfect.
Heather says
So I did 3min HP, 17NPR, and rice was not cooked enough… kinda hard, but sticky so I’ll up it to 4mins next time. I’m at sea level!
(Recipe for white rice was 3min and 11-18npr)
Anna says
Wow! Last night was the first time I cooked rice in the IP and it was perfect. Thank you so much!
Tish Boyer says
What about just plain old long grain white rice? Every kind of rice pictured above except the most common. What is the time and ratio then? NPR?
Lorena says
Hi Tish, the “most common” depends on where you live. I think long grain white rice is a little thicker than basmati and jasmin, right? I would try 1:1 ratio, 4 minutes HP, and full NPR.
April J says
I did the long grain white. 1/1 was a fail. 2/1 water/rice was great. It needed more water. I read it on the actual rice package. Definitely needed 4 minutes.
Lorena says
Huh, I’m surprised, considering even wild rice needs 1:1 when the packaging calls for like 1:3. I would try 1:1 for 5 minutes maybe. Typically absolutely all types of rice just need 1:1 as long as there is no water evaporation, which there isn’t in the Instant Pot.
Jennifer says
What are your thoughts in quick cooking brown basmati rice? Thanks!!
Lorena says
I have never cooked it before so unfortunately, I don’t know. What does the packaging say? Maybe we can figure it out depending on regular stove-top cooking instructions?
Barb says
I did long grain in glass bowl for 3 minutes and let set in closed cooker for 1i minutes. Rice was not cooked and water was setting on bottom of bowl. Yuk😢🤮
Lorena says
After 3 minutes on high pressure, you left the rice in there for 1 minute before releasing pressure manually? Well, yes, of course, it wasn’t cooked. Also, how much rice did you cook? And did you use 1:1 ratio? Did you add 1 cup of water to the bottom of the instant pot, then the trivet, then the glass bowl, then the 1:1 rice and water ratio to your bowl?
Adam says
What about semi-polished rice? Seems the best kind since it packs more nutrients than white rice and much safer levels of arsenic than brown rice, but I can’t find any iPot cooking instructions for it anywhere.
Lorena says
I have no clue Adam. I’ve never seen semi-polished rice where I live :)
Adam says
No problem, I’ve figured it out. It’s also known as hand-pounded rice, and the Jasmine/Thai variety will take 6-7 minutes normal or 11 minutes pot-in-pot (steel container).
And yes, it seems to be a rare product. In my local grocery stores it only exists in the organic aisle, sometimes in the bulk food section, or packaged by one brand at a very limited stock. I found some online as well.
Lorena says
Great! Thank you for the timing! It will be helpful for others with the same question.
Bart says
Any advice on altitude? Might be helpful if there was an altitude guesstimate at the beginning of the post. I hate cooking short grain brown rice on the stove top, looking forward to trying this out.
Lorena says
It’s 5% for every 1,000 feet after 2,000 feet from what I’ve read but it isn’t something I can test because I live at sea level and for now I haven’t traveled with my Instant Pot. Others commenting have had great results with this formula however.
John says
I recently moved to Santa Fe, NM (about 7200′ elevation) and within days of arrival ran out to buy an Instant Pot because I don’t have to worry about air pressure with an automatic pressure cooker that controls its own pressure. I’m enjoying perfectly cooked rice without adjusting the times in this article.
Lorena says
Thank you so much for taking the time to leave your experience. That’s so helpful to others who live at about the same altitude. That’s fantastic news!!
Hinda Bodinger says
THANK YOU for explaining why the RICE setting on the Instant Pot is just for White Rice.
I made a combination of Forbidden and Brown rice last night using your recommendations and it came out perfectly. (I was not as successful the evening before, when I just used the RICE setting. )
Thank you for doing all the work to come up with correct times – I printed the chart for future reference. Best wishes!
Lorena says
❤️
john engel says
i ditched my rice cooker but I am going to get a replacement after several okay to horrible results with using instapot. It works great for some things. not rice. nope – I have cooked rice 1000 ‘s of times and so I think I have plenty of experience to know how results should be and time involved.
Lorena says
I’m so sad it didn’t work out for you John. What went wrong? Which type of rice did you cook and how?
Christi says
I was a little Leary about the 1:1 ratio and in my mind I just wanted to add more water. HOWEVER I stopped. I followed the directions provided making long white rice. It was AMAZING! It wasn’t sticky, it wasn’t mushy it was absolutely perfect. The natural release was taking forever, but I did instant at 21 min. Thank you for sharing.
Lorena says
I’m so happy you trusted the recipe :) I looooove my rice in the instant pot and I never ever cook it any other way anymore.
Christopher Smith says
Hi. I’ve used your guide with success.
What about reheating frozen rice?
Thanks.
Chris.
Lorena says
I’ve never tried in the instant pot because I’m scared to put my ice cold glass containers in there and risk the whole thing exploding. I’m not sure of course but I assume it’s very risky. I would not recommend it.
PREMKUMAR says
IS SAFE TO EAT RICE FOILED IN PRESSURE COOKER
Lorena says
I’m not sure what you mean. Do you mean putting aluminum foil in the pressure cooker? From an electrical standpoint of view yes, you can put foil in the pressure cooker. Nothing will happen. Aluminum foil is terrible for the environment and your health though. I never let aluminum foil touch my food.
SandyCoco14 says
I was super excited when I found this page to cook rice in my instant pot. But…I tried making long grain white rice per the white rice cooking directions, and it came out very tough and the top layer wasn’t cooked. It wasn’t fluffy and light like I was hoping. I am not sure what I am doing wrong?? Does anyone have any suggestions?
Lorena says
Is the grain of rice you are using very thick? (in circumference I mean). Much thicker than Jasmin or Basmati? I specified Basmati and Jasmin because there are several different types of white rice and Basmati is fairly thing and Jasmin even thinner. If your grain is thick I suggest adding an extra 2 minutes high-pressure cooking time.
KetoKitty says
It takes 20 min to cook perfect rice in a pot on the stove!!! I dont understand this instant pot craze. Maybe for a pot roast or a whole chicken…but…rice?
Teek says
True,. however you need to keep an eye on it to make sure it doesn’t boil over & stir so won’t stick to the pot. Instant Pot… put it in, set it, walk away & do something else for about 40 mins (including natural release)
Teek says
Oh, wait, I meant 20 mins including release
🤪
Lorena says
It’s the texture. Thanks to 0 water evaporation it’s possible to cook at 1:1 ratio and achieve the (in my opinion) best rice texture EVER. If you cook on the stove top you will always have water evaporation for which you have to add more water than the rice actually needs. Pressure cooking is basically like sous-vide cooking but without the plastic :)
Roy Elahi says
Yup! Not the right tool for this job.
Sarah says
It is for me – it may not be for you and that’s fine. My pot lids have vents in them so an instapot that seals works best for me.
Bill says
There are quite a few types of rice that take 40-55 minutes to cook on the stovetop. You just need to open your horizons to better rice. If you are cooking rice that only takes 20 min or less, I can see why you would be skeptical. Using an Instant Pot does not sound worth it to you. There is a mixed long grain wiled rice we live that only takes 25 min on the stovetop (after boil) and I love it better in the Instant Pot. Plus, I don’t need to fuss with the rice while I work on other things.
I have used these directions to perfection with short brown, long brown, jasmine, dark wild, mixed wild, mixed wild and quinoa. I am around sea level. I have used rice from many different companies.
My Instant Pot is a godsend. So much versatility. As far as rice goes, perfection. Thanks for this post!
Lorena says
❤️
Rachelle says
Yeah, this did not work for me. I did a rice blend, followed the directions with 1 to 1 ratio and the time and it was dry and stuck to the bottom. I have cooked other recipes just fine.
Lorena says
Hi Rachelle, what kind of rice blend was it? What kind of grains were in there? And how long did the NPR take?
Barb says
I love how people respond when you try to get to what caused the problem. Why post if you do not follow up?
Lorena says
Lol, yup, the story of my life… It’s ok. Having all 5-star reviews would be unnatural, right?
Melodie says
What about quick-cook brown rice? Half the time as regular brown rice?
Lorena says
Sorry Melodie, I’ve never heard of quick-cook brown rice before. I haven’t tested this.
Rachelle says
It wouldn’t be worth it to cook minute rice in the instant pot. It would take way more time. Just cook it on the stovetop.
Laura Romine says
Why would you use minute rice when real rice is so much more flavorful?
Katelyn says
What is the largest batch size that can be made at one time using the 6qt IP? I have a cookout at work where I will need to cook for 50 people. I was planning on making batches of rice or borrowing multiple rice makers along with using my instant pot. I’m wondering how much I can make at one time.
Lorena says
Hi Katelyn, the max I’ve ever made are 3 imperial cups of rice and 3 cups of water but there was still room for more. I wouldn’t fill it up toooo much as it’s still a pressure cooker and can be dangerous if used in the wrong way. The instruction manual recommends with expandable things like rice/beans etc to not fill more than half. I would try 4 imperial cups dry rice with 4 imperial cups water the night before and see how much room you have left to figure out the next day if you can go all the way up to 5 cups. The 4 cups you cooked the night before you can store in the fridge and then mix into the different batches the next day, they’ll be perfectly warmed up once you stirred them into the freshly cooked hot rice after only minutes and it’ll help cool down the hot rice a bit for immediate consumption :)
Luisa Lezaja says
I have been using the 1 to 1 ration with brown rice and it comes out the same, stuck to bottom, almost burnt and not cooked. What is going on? I tried your method, the manual’s method and also tried rinsing it. I just got the instant pot and ready to throw it out already.
Lorena says
Luisa, have you made other recipes successfully in it? I am afraid your Instant Pot might be faulty. Did you keep the receipt? If I were you I would exchange it. My rice recipe is one of the most failproof recipes out there. If this doesn’t work for you I’m almost certain your Instant Pot is heating up too much.
Barb says
What SIZE is your pot? If you have the larger pot you can not cook one cup. Or I haven’t been successful at it. An 8 qt needs at least 1 1/2 C of liquid in anything you cook. I have read that everywhere I have read about instapot. Try 1 1/2:1 1/2 and see what happens. If you have a small pot and have issue with the 1:1, yes I would exchange the pot. All sizes are not created equal. 😂
Lorena says
Oh yes, what Barb says. If you’re using an 8 quart the minimum liquid needed to get to pressure is 2 cups. So you’d have to cook at least 2 cups of rice with 2 cups of water.
Hannah says
Do the pot in pot method. It never sticks!
Lorena says
That’s a great idea!
Lauren says
Has anyone tried this with Chicken Stock or broth instead of water? Does this impact cook time or quantity?
Thanks!
L iza says
I made it tonight with chicken stock in place of water. The 1 to 1 ration but to be honest I just pressed the rice button and let it do its thing and it came out excellent. Next time I will try this method to compare.
Razzy 7 says
Interesting and helpful guide. I like the idea of making this post, the Instant Pot Rice Encyclopedia and I hope you will revise the post as we all learn more through sharing so we’ll be able to cook perfect rice, every time, regardless of the type of rice. If you keep updating your post we won’t always have to scroll through all the comments. Haven’t read all the current comments yet but I will.
One factor I think could make a difference in rice cooking is the age of the rice. A bag of the same kind of rice (e.g. a certain brand’s jasmine rice) could vary somewhat in age, i.e. how long has it been on the shelf in the supermarket and how long has it been in your pantry? The older the rice, the less moisture the grains will have and that could affect the cooking time and results.
I know Steve Sando of Rancho Gordo makes this point with respect to beans. Beans from Rancho Gordo (which are fabulous, by the way) are going to be fresh because once a season’s supply of a given bean is gone, that’s it until the next growing season. Beans from a supermarket may or may not be so fresh as apparently they could have been sitting in a warehouse for several years. I don’t know if that’s the case with rice as old rice can become rancid, but it still can vary in age.
Lorena says
This definitely applies to beans. I’ve had loooads of comments on my bean post. It goes from 5-star reviews to 1-star reviews because some people have very fresh beans and some have older beans like I do. It’s super frustrating. Fortunately, I haven’t found age makes any difference at all for rice though, phew. So that’s great and almost everybody is being 100% successful with my timings :)
Jen says
Age definitely makes a difference in rice cooking. “Old rice” is rice that was harvested the year prior and will cook up more dry and not as tender.
Also the best texture and fluff factor in rice comes from rinsing it thoroughly until the water runs clear.
Beth says
I wanted to share my good experience and the tweeks I made. I live in Denver, approximately 5,280 elevation. I had Yoga brand organic brown long grain rice. (There wasn’t a long grain brown cooking direction). I had a 2 lb bag and wanted to cook it all. Here is what I did.
1. Measured rice out, my 2 lb bag was 5 cups dry. I did rinse because with this brand, there is dirt in the final product if you don’t. Please rinse your rice!!
2. Put rinse rice in inner pot. Add 5 1/4 cups of water.
3. Pressure cook on high pressure for 27 minutes, with keep warm feature on.
4. Natural release. It took 37 minutes after cooking was completed for the pressure pin to finally drop (it felt like forever, but was so worth it). I fluffed it with the rice paddle and it was perfect. Best non sticky fully cooked rice texture I’ve ever had! Please note it wasn’t burned or stuck to the bottom at this point. I forgot to turn the warm feature off at this point though, and about 40 minutes later the bottom grains were crusted to the bottom.
5. We enjoyed what we were hungry for for dinner. Then, I filled up 1 quart feeezer bags (made 3), squished and laid them flat, pushed our air and sealed. I then have 3 perfect family sized portions of cooked brown rice. I label and freeze these so I just have to defrost or simple microwave for 3-4 minutes and have perfect rice ready to go for future meals.
Yum and thanks! This worked better than any other recipes I’ve tried. My family prefers white rice but I prefer the health benefits from brown. My kids and husband said they preferred this recipe over classic white they love. But my PSA: Please please rinse (not soak) your rice in the future.
Lorena says
Fantastic!!!! Thank you so much for that thorough breakdown!! This will be so incredibly helpful for both people wanting to cook large batches and people living at altitude. Thank you!!!
Katie says
I have a Cosori. I am cooking the entire 2lb bag of Mahatma Organic white rice. 27 mins seems way too long? I have a white rice setting it auto sets it for 6 mins? Help! 😩
Lorena says
?? Why would you cook white rice for 27 minutes? I suggest 3 minutes + natural pressure release for white rice.
David says
Lindbergh Wild Rice Blend 1:1 rice to water ratio, 28 mins, natural steam release, only about 200′ above sea level. There was still water left, but wild rice was done; However the rest was a tad bit mushy. Only a tad, otherwise pretty close to spot on. Thanks for the tips! Might go with a few less minutes. Maybe altitude has an effect? ¯\_(ツ)_/¯
Lorena says
At 200, altitude shouldn’t play a role. Was it the rice blend that has quinoa in it? That’s why it’s mushy. Wild rice takes quite long but quinoa actually only takes 1 minute. Those blends are pretty tricky to get right because of the different grains. It’s weird that there was still water in there though. Make sure, that when you lift off the lid, you don’t let the water condensation drip back into the pot but rather put the lid all wet into the sink to dry there.
David says
No, no quinoa in that mix, but I’m sure you’re right about the different grains. The contrast between wild rice and brown rice it most likely what was the issue.
John says
Lundberg short grain brown rice (Costco). 35 minutes. Sea level. Just past crunchy. With or without olive oil and salt.
Lorena says
Hi John, I’m very surpised with that timing, did you choose high pressure not low pressure? And did you let pressure release naturally vs manually?
susiedubs says
Thanks for all of your info on rice cooking in the instant pot! I used Rice Select brand Jasmati rice and followed the instructions for white rice. It was almost perfect but was very slightly underdone…a little crunchy right at the ends of each grain. What do you suggest for time? I live at sea level in Massachusetts, USA.
Lorena says
Hi Susie, I’m not familiar with that brand. Are the rice grains fairly thick? Thicker than Jasmin or Basmati? If only a little I would probably add only 1 more minute of high pressure cooking time. If they are much thicker I would add maybe 2 extra minutes. At 5 minutes HP & complete natural pressure release they should totally be done. (You did let the pressure release naturally when cooking your rice, right?)
Kris says
I’ve always soaked my rice before cooking it to make it more digestible/break down the phytates. Any tips to cooking rice then when it has been soaked?
Lorena says
how long do you usually cook it in a regular pot on the stove and what rice to water ratio when you soak it? And which kind of rice?
Sam Day says
Hello,
What you recommend if i just wanted to cook a 1/2 cup of rice ?
I have 6qt model
Lorena says
Hi Sam! I recommend the PiP-method (Pot in Pot). I was finally able to test that. Works perfect. Find a heat proof container (preferably thick ceramic or stainless steel or thick glass) that fits in your pot and add 1/2 cup rice and half cup water to it. Put 1 cup water in the bottom of your instant pot, then the trivet, then your small pot (no lid required) with rice on top of the trivet. Put on the lid and set on High Pressure for the time necessary depending on type of rice. White: 3 minutes, Brown Basmati: 22 minutes etc etc. Wait for Natural Pressure Release and done. :) Check out my Lentils and Rice Post here on my blog and watch the video. There I’m using the PiP-method so you can get a better idea of what I’m talking about.
Robin Meier says
Why bother using it! Cook in pan
Lorena says
I explain in the post, why I bother :)
Yvette says
Awesome post Lorena,
Do you have any suggestions for when cooking white rice WITH something else, like chicken burrito bowls? I find the rice is always overcooked when I make recipes that cook the rice along with other food.
Thanks much!
Lorena says
So, I’ve got a chicken and rice recipe that works fantastic for me but not everybody. Boo. Some people get the burn warning because I use little water to avoid exactly what you are talking about. A great work around is the PiP-method. Check out my Lentils and Rice Recipe and watch the video. It’s the best discovery I’ve made since I started cooking :D
Pia says
Any recommendations for parboiled? Thank you!!!
Lorena says
Unfortunately, I don’t know Pia. I’ve never seen parboiled rice here in Montreal so I can’t test that kind of rice.
Huckleberry says
I’m guessing that the only way you can tell if it is parboiled is if it says so on the package and it doesn’t always.
Tonight I tried Rice Selects Royal Blend which is a white, brown, red and wild blend. The directions said to simmer covered for 15 minutes. That indicated to to me that maybe it was parboiled? Anyway I took a guess and this is what I did for 2 servings Pot-in-Pot and it was perfect:
Servings: 2
1/2 c rice
1/2 c hot tap water
1/2 teas Butter
Pinch of salt
Put 2 cups of hot water and rack in base of Instant Pot.
Rinse rice in mesh strainer with hot tap water.
Put rice, water, salt and butter in medium steel pot for PiP and place on rack in base.
Seal and cook 7 minutes on high pressure, NPR for 15-16 minutes then release. Fluff.
Lorena says
Yes, it must most likely have been parboiled. Otherwise, brown rice can’t be cooked that fast. Thanks for the feedback!
Greta says
I cook my brown rice for 15 min, 5 min NPR —always turns out great!! 1:1 ratio
Kim says
If I am making 4 cups of white rice, do I need to increase the cooking time to 12 min?
Lorena says
Hey Kim, no, no need to increase cooking time. 4 cups rice, 4 cups water, 3 minutes, Full NPR.
Robin Meier says
Are you for real? Read!
Lu Hamacek says
I may have missed your answer in the comments, but we use long grain brown rice. How long should this be cooked under high pressure. I only see brown basmati in your listings. Thanks…
Lorena says
Hi Lu, they should be fine after 24 minutes HP + full natural pressure release. I haven’t tested but considering they are similar in thickness as short grain they should cook in the same time.
Dora says
Hi,
I make Mexican style rice using 1 parts of white rice for 2 parts of liquid consisting of a blend of water, onion, fresh tomatoes and garlic. I first pan fry the rice with a bit of oil and then add the liquid. The rice I use is white long grain rice but it is not basmati. It takes 30 minutes to cook on the stove. How can I adjust the rice-liquid ratio to 1:1 when I add tomato to it? The water will be too thick. Do you have any suggestions? Have you made this kind of rice before?
Thanks.
Lorena says
Hi Dora, I’ve made this kind of rice before but not in the instant pot. I’ve made green rice in the instant pot with cilantro and that worked perfectly. 1 cup rice, 1 cup water and the cilantro blended into the water. Tomato has more water though of course. Not sure how it would work. I thinking maybe 1 cup rice, 1 cup water and 1 tomato blended into the water? I would try that. And for 5 minutes on HP + full NPR.
TheCarrCo says
This is THE best IP rice blog I have ever read. It is very thorough and it worked perfect for me.
After making great jasmine rice with water, I experimented and used veggie broth–still perfect. I was wondering what you thought about using full fat coconut milk with jasmine rice. The consistency is different than water, so I’m not air it would work the same.
I read though many of the comments so my question wouldn’t be redundant, but there were too many because this blog is so great!
Thank you and have a wonderful holiday season!
Lorena says
Thank you!!! That’s so nice of you. I have never tried that. I do wonder if you would get the burn warning because of the consistency. You could try pot in pot maybe. Add 1 cup rice and 1 cup full-fat coconut milk to a small pot that can fit in the instant pot. Add 1 cups water to the inner pot, then the trivet and then the small pot with the rice and coconut milk. Put on the IP lid and then cook on high pressure for 3 minutes + full natural pressure release.
Anna says
Thank you so much for this post! I have it bookmarked for reference and rice comes out perfect every time. I’m in Europe on sea level.
Cindi says
Brilliant! Thank you for your endeavors.
I tried the wild rice blend and it was magnificent!
Following, saving, sharing!
Cindi in ALaska
Sow says
Hi iam using instant pot 8qt pressure cooker 7in 1
As iam using pot in pot method cooking white rice using rice option but rice is undercooked I tried once again still there is some moist in my rice
Lorena says
Hi Sow, I do not recommend the rice button for any kind of rice with any method. I recommend you try my method. For pot in pot you simply add 2 cups water to your inner pot, then the trivet, then the pot you’ll cook your rice in, 1 cup rice, 1 cup water and then seal your pot and set to 3 minutes on high pressure and let pressure release naturally until the safety pin drops on it’s own (will probably take about 15 minutes).
Sandy says
What a great article. I thank you for your time you devote to this. Like everything,there are so many different choices of rice now! So I copied it all down and I do mostly pip because it’s handy. You have lots of patience to answer over and over. Bless you😍😍
Lorena says
Thank you so much for your lovely comment Sandy!!!
Leslie says
has anyone made Tru roots sprouted rice and quinoa blend from Costco.?
more wondering about time then anything.
Lorena says
I haven’t tried it because at our Costco in Canada they only sell the one with regular grain mix not sprouted but I just read online on the stove top it takes 15-20 minutes so I would try again 1:1 ratio and 5 minutes HP + full NPR. No guarantee here, as I haven’t tested but that’s what I would do.
Robertjm says
I’m confused about something. I’m planning on making a Turkey and Rice soup today. Several recipes I’ve seen on the web say to cook for ten minutes, yet your cooking time for short grain brown rice says 22 minutes. Even Instant Pot’s cheat sheet says 22 minutes.
Is there something different when cooking in soup stock vs just making rice?
Lorena says
Robert, I’d be very surprised if “brown rice” cooks in 10 minutes. Are you sure those recipes refer to brown rice? Not instant or any of those things?
Timaree says
You mention basmati and jasmine but what about regular long grain white rice or a medium grain white rice?
I just made rice in my daughter’s Instant Pot the other day and thought it came out very gummy. I will try doing the full natural release you talk about and see if it helps.
Lorena says
If you use more than 1 cup water per cup rice it will absolutely turn out gummy because it’s basically over-soaked in water. Always use the manual button and the minutes stated in this blog post + full natural pressure release. Regular long grain white rice probably takes a minute longer than basmati or jasmin because the grain is a little thicker. I would try 4 minutes high + NPR
Allison Dickerson says
I am about to try this out with short grain brown rice in Pueblo, CO- 4,600 ft. Bookmarked it for the future- so excited to have this full list! Thank you! I will be back to review if the altitude makes a big difference. ;)
Lorena says
Awesome!! Yes pleeeeease come back and let me know if you had to adjust at 4,600. I’d love to know.
Maylin says
Great information. I am a new IP user and would like some clarification on the rice recipe below please. Does it mean that manually I would set it for 3 mins. at high pressure? 3 mins. doesn’t seem like a lot of time to cook rice. Thanks!
1:1 rice to water ratio
3 minutes high pressure
Natural Pressure Release (11-18 minutes)
Lorena says
The thing is, the pot takes about 5-ish minutes to get to pressure and then another 10-ish minutes to naturally release pressure so you’re rice is actually cooking much longer than the 3 minutes you set it to. You add rice and water, you press the “manual” button (or newer models changed the name of that button to “pressure cook”) you set it to high pressure 3 minutes and then you walk away for at least 15 minutes and you open the pot once the safety pin dropped all on it’s own without you doing anything to the pot.
Maylin says
Thanks so much, can’t wait to try it. Sounds like easy peasy.
Adrian says
I come back to this guide time and time again, tried so far with short grain brown rice and wild rice. Perfect results at sea level! Thanks for this post, now I just need to print out a little chart to keep in the kitchen.
I saw you’re already aware from other comments, but it might be helpful to add to your post about doing pot-in-pot. If you don’t want to make a full cup of rice (or whatever the minimum liquid requirement is for your IP), it’s convenient to use the pot-in-pot method. I regularly make 1/3 cup of rice in a small metal pot that fits on top of the trivet in my IP and put 1 cup of water in the pot itself. Works like a charm, your times are perfect.
Living alone I usually only make 1/4-1/3 cup of rice at a time with dinner. I also have a steamer basket so I’ll put the rice on, prep some veggies and place them in the steamer basket, and as soon as the rice is done I take it out in its little pot and swap the steamer basket in (I don’t bother adding more water to the IP) and within a couple minutes it comes back up to pressure! No need to clean the pot between and saves the heat-up time and I have perfect rice and veggies as side dishes while I pan sear some salmon on the stove.
Lorena says
This is brilliant Adrian!! Yes, I’ve finally experimented with the PiP method and I love it!! Check out my Lentils and Rice post where I use the PiP method and cook rice and lentils at the same time. Works like a charm.
Carlie says
I cooked brown rice (not sure the grain length b/c I have long thrown the bag away, but its probably short). It was undercooked. This was my first dish that I have cooked with my pressure cooker. I cooked it on high pressure for 24 minutes with a natural pressure release. I wonder if its b/c I live at around 4500-4600ft altitude. I read on another blog that for every 1000ft after 2000ft, you need to add 5% cooking time. So I guess maybe I needed to add 10% cooking time (which would be about 2-3 minutes. I will try that out next time.
Carlie says
what altitude are you cooking at? Thanks!
Lorena says
Sea Level.
Lorena says
Yes, exactly Carlie. For every 1,000 5%. Please try with 27 minutes + full natural pressure release.
Carlie says
So tried this again. I cooked for 28 minutes and then NPR. that time ended up being about 30-40 minutes because we weren’t ready to eat yet. But I think it turned out well. I did more than 1:1 ratio though. I think I did 2.5 cups of brown rice with about 3 cups of water.
Dirk Beaulieu says
Have to say this didn’t work with wild rice- put it in for 30 minutes natural release and it was nowhere near done. Added a slight amount of water and set for 9 minutes more. Just checked after pressure relief and 10 minutes instead of 9 would work.
Lorena says
Hi Dirk, I’m so sorry to hear it didn’t work for you. I’m really intrigued. I’ve tested this so many times. Have you tried white rice at 3 minutes and it was done? Or have you only tried wild rice with my method so far?
Kate says
Thank you for the thorough post! I couldn’t read thru all the comments but I’m sitting here wondering why you do not use the ‘rice’ setting. Is it much different?
Lorena says
Hi Kate, yes, it’s totally different. The rice button is only for white rice and with the 1:1 ratio it leaves the rice crunchy and not cooked through so you have to add more water and then it becomes rather soggy. Not my favorite :)
Christine says
Hi! 2 questions-
Is the cook time the same for 3 cups of rice vs 1 cup? So 3 mins for white rice regardless of how many cups?
Also, when it’s 3 cups of the pin doesn’t show pressure has naturally released by 18 mins do I still release and open or wait until the pin comes up. Cleary I’m making this now, 3 cups of white rice :)
Lorena says
Hi Christine, yes, the time is the same for 3 cups as for 1 and in terms o natural pressure release, the more volume is in the pot, the longer it needs to release pressure. I would leave it along until the pin drops on its own. If it didn’t drop within 40 minutes though you can be sure it’s just stuck.
Jeannie says
I’m disabled and use my instant pot a lot. I’m in the mood for stir fry and will cook to eat for 2 days. If I brown chicken chunks lightly and add chicken and frozen veggies to the rice with some stir fry sauce can I do this and still cook 3 minutes for Jasmine rice and same amount of broth/water? Not worried about the veggies. I like them soft.
Lorena says
Yes Jeannie, if you cut the chicken in chunks the 3 minutes will be enough. Just make sure you remove the chicken from the pot before adding the rice and broth/water and then place the chicken back on top and veggies, too. Chicken and veggies will cook without being submerged in water but the rice won’t. Make sure the rice is submerged.
Lori Mann says
If you use the Instant Pot rice option button it defaults to 12 minutes and you can’t change it.
Are you setting it manually not using the Rice button?
Lorena says
Exactly. I use “Manual” (“Pressure Cook” in newer models).
Janet says
I have some pink rice. Have you tried that?
Janet
Lorena says
Oh, no. I’ve never heard about pink rice. Sorry.
Ara Cortejo says
THANK YOU for this! This was so needed.
Quick question – I usually like to mix brown & white rice. I use short grain brown rice and jasmine white rice (1 cup each).
Do you recommend just going with the 24 mins high pressure so the brown rice cooks fully? Will that overcook my white rice?
Lorena says
Hi Ara, yes it will most likely overcook the white rice but there is no other option. The brown rice won’t cook through in less than 24 minutes. When you usually cook them on the stovetop you mix them together, too? Does that work? You can always make white rice first, then brown rice and then mix them both together. I’m sure the texture will be muuuuuch better.
Marie says
I buy quick ( not instant ) brown rice at Aldi’s. It cooks for the same time as white rice.
Lorena says
That’s great info. Thank you for sharing Marie!
Sharon Doubt says
What a helpful post. Thank you so much for sharing.
Stephanie says
I feel silly asking this but do you leave the “keep warm” feature on or off?
Lorena says
Please don’t feel silly!! All questions are relevant. You’re not the only one who asked. I should have specified. I leave the keep warm on. I basically don’t touch the pot until the pin drops.
cjottawa says
Wow!
After much struggling to get sushi-rice cooked to the correct consistency, your advice nailed it! I added *slightly* more water – 2.25 cups of water to 2-cups rice.
Turned out light, fluffy, perfectly sticky, neither al-dente nor “mush” as I’ve had happen.
Thank you so much for doing all the experimentation and write-up!
Lorena says
You are very welcome!! :) I’m so happy you found it useful!
Marie says
Hi Lorena,
Do you use a dry ingredients measuring cup for the rice and a liquid measuring cup for the water or do you use the dry measuring cup for both?
Lorena says
Hi Marie, it doesn’t really matter as long as it’s the same volume. You can also use a coffee cup or a washed out yogurt container. You just have to use the same volume of rice as you do of water. So fill up your yogurt container twice with rice and twice with water. The standard measuring cups and the glass jugs with measuring lines are for the exact same volume. You can use either for both rice and water as they measure the same volume.
Robert Snelgrove says
Our Basmati is always sticky no matter what ratio or time we try? I think it is impossible to get grain-separated rice in the IP!
Lorena says
Have you tried my method? Do you add the rice in dry (not washed as some people suggest) and then opened the post and immediately stirred and removed the rice? My Basmati is grain-separated every time.
Laura says
If I want to cook 4 cups of white rice should I adjust the cooking time to longer than 3 minutes?
Lorena says
No Laura. The cooking time stays the same no matter if you cook 1 cup, or 8 cups.
Maddie Ruffa says
Lorena – have you tested higher cup numbers? This has worked perfectly for me with 1 -2 cups, but I had a major sticky rice event with 4 cups… (referring to basmati here). Just curious. Natural release time ups the cooking time presumably w/ higher volume… am I wrong? Has this been your experience?
Lorena says
Hi Maddie, I’ve tried with up to 4 cups (never more) and have had the same results. I’ve actually had times where I cooked only 1 cup and then forgot about it and the natural pressure release had been finished an hour ago and the rice sitting there in the keep warm function and the rice was still perfect. You can definitely try and add less water though. How long did your pot take to NPR? I guess with 4 cups this COULD have an effect? I can’t tell though. I’m so sorry your rice was sticky :( This recipe has worked for pretty much everybody so far. So sad to hear about the first not so perfect result.
Maddie Ruffa says
It definitely took longer to NPR – ..30ish minutes I think! Still love it for 1-2 cups…just skittish to try 4 cups again. Maybe I wasnt exact enough with my water … hahaha… I will have to try again someday.
Dee says
So this recipe is amazing. It turned out perfect the first time! Not slimy, no extra liquid, just perfectly textured rice.
I look forward to using this to meal prep. Thank you so much!
Sammy says
Thank you so much Lorena, for putting this together! You are very scientific in your approach. I love it!
I have a 6QT instant pot which is quite large for 1 cup of rice. I was thinking of using PiP to cook the rice, but that usually means you have to add a cup of water to the main pot before I put the smaller pot inside. Do you think I should also add a cup to the pot that will contain the rice as well? Or is that too much water that will be in the pot (though some of it will be steam)?
Lorena says
Hey Sammy, I’ve never tried the PiP method BUT from a pure logic standpoint of view I would add a cup of water to the Instant Pot Pot, then the trivet, and then 1 cup rice to small pot + 1 cup water also to small pot and then place the pot uncovered onto the trivet. The water at the bottom I think is necessary to not get a burn warning of a too hot pot touching a dry hot surface and the cup of water in the small pot is for the rice to absorb it all. The steam created by the water in the bottom shouldn’t necessarily all land in the small pot. I would assume it mostly drizzles down again on the sides of the pot? I’m not 100% sure though. You could also cover the small pot with a loosely fitted sheet of aluminum foil to avoid condensation dripping into it? Again, I haven’t tried this method so I can’t guarantee it’ll work. I have however successfully cooked 1 cup of rice with my regular method described here in the post in a 6qt. My Instant Pot gets to pressure with that little volume just fine.
CIndy says
I thought the same thing about a small amount. I cooked short brown rice and the time was PERFECT!
Thank you!!
Jackie L. says
Best white rice I’ve ever made. EVER. Thank you!
Lorena says
YAAAAAAYYYY!!!
Zak says
Hello! Thanks so much for doing this page. I wanted to comment on what you said about not needing to rinse rice. I don’t know if you were also referring to brown rice, but I have been working with a brown rice farmer for years and washing isn’t one of the steps that is taken during processing.
Lorena says
Hi Zak, that’s very interesting to hear. Thank you for your input. I never wash any kind of rice nor quinoa or any other grain but this recipe also works with washed rice from what I can read in many comments. If you feel more comfortable washing it, go ahead, it will still work :)
Greta says
You are doing god’s work outchea. Thank you so much for doing this, so we don’t have to.
Lorena says
Thank YOU for coming back and commenting. It means the world to me!!
Ace M says
Do you rinse your rise before using?
I just got some jade pearl rice, have you tried cooking that?
When cooking the rice with frozen vegetables approximately how much water should i put in extra to cook everything with the rice?
I keep everything in the instapot and typically just use the warming function to reheat it and for the most part it comes out fine, on occasion depending on which dish i cooked the rice will become hard :(
Lorena says
Hey Ace, I never rinse the rice. All commercially sold rice in the Western world has already been washed and washing it more time just rinses away important nutrients. In terms of veggies, no need to add any more water. I do recommend using fresh hard vegetables though as opposed to frozen because the frozen veggies are already cooked and pressure cooking them on top just makes them extremely mushy. Use cut up raw carrots, bell pepper, celery etc and just place on top of the rice and it’ll be perfect :)
Sally says
I am always sceptical of these types of “wonder shortcut” things, but you really did do your research–thank you for the guidelines and tips. I have never cooked rice in my pressure cooker because it was too hard (I thought). Today I cooked a huge pot of wild rice and put half in the freezer (on your recommendation, too). So thrilled to find someone who knows their stuff and is happy to share. Thanks!
Lorena says
Thank you so so much for your lovely comment Sally! I’m so happy you found my guide useful :)
Michael says
Wow – wonderful research and advice! I’m at 7,200 feet (in Santa Fe, NM), and just tried white sushi rice at 5 min high pressure (i.e., no adjustment for altitude). Came out great (16 min natural release). Although another minute of cooking (20% longer) might have yielded stickier rice, the rice I got was cooked through.
Lorena says
Awesome! I’m so happy you found my guide useful and always feel free to adjust to your liking. Thanks for commenting so others can learn, too :)
Alana says
Thank you so much! I just cooked brown sticky rice as per your recommendations as my first Instant pot recipe. 24 mins and natural release. The grains came out intact and perfectly cooked no excess liquid. Swoon 😍
Vanessa says
Thank you so much for your healthy post!
Wondering if you know how to make quinoa with born rice in Insta Pot? Ratio the dam was brown rice?
Lorena says
Hi Vanessa, brown rice takes 22-24 minutes depending on thickness so you’ll have to cook for that long when using a mix of both. The quinoa will overcook a little but there is no way around it. Better overcooked quinoa than hard brown rice ;)
Sherry says
I apologize. I was skeptical and didn’t believe this would work. I was wrong and I’m sorry for doubting you.
I live at 8800 feet west of Denver. I figured I needed more water and a longer cooking time. I decided to follow your directions anyway. I rinsed 2 cups Brown Jasmine rice and added 2 cups water and 1/2 tsp salt. Cooked for 22 minutes. Set a timer for 15 minutes npr. Went outside to talk to a neighbor and came into the timer beeping. It was a 22 minute npr. Rice is perfect. Thank you so much for a new and fool proof method!
Lorena says
I’m soooo happy it worked for you Sherry!!! :D
Dianne says
This was a little confusing for me – did you cook on High pressure for the 3 minutes and the total time was 22 minutes? I did not know you could set a time for NPR.
Lorena says
Hi Dianne, I’m sorry this was confusing. Yes, all pressure cooking times are for cooking with “HIGH PRESSURE” and no, you cannot set a time for Natural Pressure Release. It will always take a different time. NPR simply means you do NOTHING once the high pressure cooking time is over and wait for the safety pin to drop all on it’s own without touching the valve. It may take 10 minutes or it may take 20, that all depends on the size of your pot, the volume that’s inside and the altitude that you live in and the mood your pot is in that day ;) For white rice you click “manual” “high pressure” “x minutes as described” and then you walk away and only open the pot to perfectly cooked rice once the pin dropped. Let me know if you have any further questions.
Tricia says
I’m assuming I can switch it the water for broth? Have you ever added but to the rice/water while it’s cooking?
Lorena says
Yes, you can easily replace with broth. I’m not sure I understood your second question. You can’t add anything to the rice while it’s cooking because it’s under pressure and the lid is not removable.
Celia says
Meant to say: for 32 minutes in my Instant Pot (IP Duo).
Celia says
Thank you so much for sharing this. I successfully cooked wild rice in my new Instant Pot and am so excited about that! Following your suggestions I cooked two cups of wild rice in two cups of water for 32 in my (IP Duo). The rice came out exactly as I hoped it would. The natural release had not happened by 20 minutes so I just turned it off and took the lid off and it was perfect. Thanks again.
Lorena says
I’m so happy it worked just like you hoped :D
Meghan says
Thank you for this!! Can you tell me if toasting the rice first on the sautee setting will have an effect on the time? I’m new to rice cooking.
Lorena says
It doesn’t have an effect on the timing. I do that often. I add some oil, some crushed garlic, the rice and toast, then add water. The only thing you have to pay attention to is to preferably not add freezing cold water but rather room temp AND to be ready to put on the lid fast. Since the pot is already hot and the water isn’t there happens a lot more evaporation. To avoid that you have to be quick adding the lid and closing the valve.
Charlotte says
Thank you so much for this information. I just got my instant pot and have not used it yet, but we cook a lot of wild rice, and also packaged red beans and rice. My question is, would I used the same water to rice/beans ratio as for just rice? The package is 8 oz and calls for 4 cups water. Would you recommend the 1:1 ratio for this also. Thanks so much.
Lorena says
Oh gosh, Charlotte, I’m sorry, I have no idea. I’ve never seen a package as you describe. I have a package of white rice and puy lentils which are super small and cook fast so for that I do the 1:1 and 3 minutes HP + NPR technique. Not sure if it’ll work with the red beans though. You’ll have to try to find out. Sorry I can’t be of more help.
Jana says
I don’t know if my instant pot is malfunctioning or if this is normal, but there is a solid 3 minutes between when the red button pops up and when the timer finally starts counting the time. Should I count the rice cooking time from when the button pops up, or use the programmed time, even though it’s already been at pressure for 3 minutes?
Lorena says
Jana, do you mean from the moment you press manual and 3 minutes high pressure to when the counter starts counting? Because that would be normal. That’s the time the pressure cooker takes to come to pressure. It heats and pressure forms in the pot and eventually the safety pin jumps up and makes it impossible to open the lid. That’s when the pressure cook timer starts. That’s when the 3 minutes start. I suggest you add rice, water, sea salt, close the lid, turn the valve to sealing position, press manual, make sure it’s on high pressure (not low), set timer to 3 minutes and then walk away for 20 minutes. Like, completely walk out of the kitchen and then come back and check.
Mary says
Why doesn’t anybody talk about high altitude. They give times but that is for sea level. I live at 6000 feet. That affects everything we cook. Even when canning you can things for longer and higher pressure.
Lorena says
I do talk about it in the blog post Mary :) Also, in a couple comments. From what I’ve read you have to add 5% cooking time per every 1,000 feet of altitude. I will never be able to confirm exact cooking times for anything but sea level and that’s where I do all experiments and cooking.
Andree says
Hi!
I just got my IP and tried to cook jasmine rice according to your instructions. 2 cups rice (unwashed) + 2 cups water. 3 minutes high pressure and manual release. After 21 minutes the pressure valve still hadn’t come down. I had a starving toddler to feed So I did a quick release which let out only a little squirt of steam and the valve fell. The rice was only slightly undercooked. It wasn’t awful but it certainly wasn’t perfect. Any thoughts as to why it was taking so long?
Thanks.
Lorena says
Hi Andree, at what altitude do you live? Was it “white” basmati rice? 21 minutes natural pressure release sounds about right for 2 cups. Pressure release takes longer the more volume is in the pot. Sometimes the safety pin gets stuck and all pressure is actually out. Usually after 25 minutes I turn the valve, too and if no pressure comes out I shake the lid a little and the pin drops. If you live at high altitude you might have to add another minute of high pressure cooking time for better rice.
Andrée Repta says
Hi thanks for the reply. For all intents and purposes I basically live at sea level. I was cooking white jasmine rice. But if it’s normal for more rice (ie. 2 cups) to take longer to manual pressure release that’s fair. I’m wondering too, if you have to step away from the rice and you won’t be around once the pressure is manually released, do you set it on the “keep warm” function? Or would that over cook the rice? Thanks.
Lorena says
I put in the rice, the water, some sea salt, close the lid, turn valve to sealing and set it to 3 minutes high pressure (important, not low pressure) and then I literally walk away so yes, the keep warm function turn on automatically once the 3 minutes are over and I don’t mess with anything until the pin drops by itself. If after say 25-30 minutes the pin still hasn’t dropped I turn the valve and check if any pressure is still in. If there is I immediately turn it back to sealed. If there is non I know the pin simply got stuck, I shake the lid a little, it drops and I open.
Shawn says
Thank you for all the information! I greatly appreciate it!
Linda says
Lorena, do you have the “Keep Warm” option on or off during the Natural Release?
Thank you.
Lorena says
Yes Linda, I leave it on but it works both ways, on and off.
Linda says
Thank you so much.
Melissa Picon says
I literally can’t thank you enough. I haven’t been able to cook a wild rice blend on the stove right yet and it turned out perfectly with your recipe for the instapot. Thank you thank you. You’re awesome
Lorena says
YOU are awesome for coming back, rating and commenting :D
DeAun says
Appreciate the work that went into sleuthing this info out. This could be a great resource were it not lacking information for presoaked rice. Some of us IP users even still soak our beans.
Lorena says
I soak beans, too but not rice. I go into detail about why in several other comments.
Janet says
I have been on the hunt for a rice cooker to replace my old one. Discovered it may be toxic. I also discovered it’s better to soak brown and black rice for health reasons. Looking for presoaked rice cooking instructions for the Instant Pot. Considering getting a 3 quart Instant pot for rice and grains.
Lorena says
This recipe will also work with washed rice and soaked rice according to some comments. I haven’t tried myself but I’m sure it works just fine :)
Jennifer says
First of all, I really appreciate you putting together an epic post like this. I wanted this to work, but unfortunately it didn’t. I followed the white basmati rice instructions to the tee. (3 minutes cooking time + 17 minutes natural release time, did not rinse the rice). I cooked 2 cups of rice with 2 cups of water. Here’s what happened:
– The rice was hard inside, but mushy on the outside
– Water was pooled in the Pyrex bowl that I used to cook the rice (on a trivet within my Instant Pot)
I let it sit on the counter for a while with the bowl’s cover to see if the residual heat would help to cook it, but to no avail. Any thoughts on what went wrong here?
L says
I believe you are suppose to cook the rice in the instapot alone, as in the only things in the pot are the rice & water. Placing the rice in a bowl is done after the rice has already been cooked and you are simply reheating it.
Lorena says
Um, Jennifer, I’m so sorry you must have misunderstood. You don’t cook the rice in any recipient standing on any trivet. You cook it right in the pot. That’s why it was hard. The picture of the rice in the pyrex on the trivet is of COOKED rice being REHEATED. I never thought this could be misunderstood. I am so so sorry about that. Please give this recipe another try. Add the unrinsed rice directly in the instant pot’s stainless steel pot insert, then water, a little salt if you want, lid on, sealing valve on sealed. 3 minutes high pressure, NPR and you’ll have perfect rice. If you have leftovers store them in a glass pyrex and if you want to reheat the leftover rice use the method of putting on a trivet and adding water to the pot, not the pyrex. Please let me know if you have any more questions. Again, I’m so sorry there was this misunderstanding.
cookinmom says
You’re the BEST for doing this…hope you have PC/IP recipes still coming!!!
Lorena says
Thank you :D And yes of course!!! Working on a series of salads over the summer but end of August back to pressure cooker recipes.
cookinmom says
Mmm…I like your style!!!
New to your site!
One quick question…I’m holding long grain brown rice in my hand. Looked through your list but must be missing it. Should I treat it as a brown baslmati when cooking?
I love PC/IP lentil salad with feta…soo good!! Happy Instant Potting!! :0)
Lorena says
Probably something in between short grain brown rice and Basmati brown rice. The long grain is a bit thicker than Basmati but not a thick as short grain. I’d try 23 minutes :)
Laura says
Thank you for the time that that you dedicated to figuring out the water ratio and timings for lots of different rice. I was wary to use my instant pot as a rice cooker but after cooking my first batch I’m sold. I may have to retire my rice cooker. I made short grain brown rice. I live in Osaka, Japan btw.
Lorena says
I’m so happy you found it useful Laura!!!
Tricia says
Hi my wild rice mix doesn’t contain brown rice rather white would this change the cooking time. Ps I’m in Scotland 🏴
Lorena says
You have to go off of the grain in the mix that takes the longest to cook. Since it’s got wild rice I would defo cook for at least 22 minutes or it won’t be cooked through. The white might be overcooked but still edible.
Kathy says
I made jasmine rice. 2 cp rice, 2 cp water. High pressure 3 minutes. Natural vent 20 minutes. It’s hard. Not totally cooked. I’m in Michigan. I have a 6 qt instant pot. Not sure what went wrong. Thanks.
Kathy says
I take that back. It sat for an hour before dinner. It was absolutely perfect. No mushy rice. Thank you so very much!!!!!
Lorena says
Hm, Michigan isn’t high enough to make that a factor. Are you sure it was on high pressure? Did the pot seal well and did the safety pin jump up after only a couple of minutes? I’m not entirely sure what else it could have been. So sorry it didn’t work for you the first time.
Sarah says
So are you manually entering in 3 minute cook time and not using the “rice” button? I just bought an instant pot yesterday.
Lorena says
Hi Sarah, the only buttons I use are basically “manual” or “pressure cook” depending on the model (it’s the same button), pressure level to set high pressure or low pressure and the plus and minus buttons to set time. I don’t use any of the other buttons. I prefer to experiment and get to the perect consistency of each ingredient that way.
Anuradha says
Instapot and Rice – a site dedicated to this?!
Priceless!!
Lorena, I am so happy to have bumped onto your blog. All credit to you, this was the first result in my search for “cooked rice steam instapot”
Thank you for all your kitchen experiments!
Best, anu
Linda says
I am so happy I found your site. I used my IP to make rice for the first time, arborio rice. I live in the Mile High City, Denver Colorado. 5,280 feet above sea level. Using your instructions it turned turned out awesome! Thank you!!!!!!!
Lorena says
Yaaaaaay!!!!
Megan says
This was my first time making rice in the Instant Pot and my short grain brown rice came out perfectly!! I was nervous after reading so many different recipes and methods, I didn’t want to ruin all that rice and I didn’t want to have to start over so close to dinner time. Thank you so much!
Lorena says
I’m so happy it worked for you Megan. I’ve had only positive feedback with my method. I’ve tested it EXTENSIVELY before posting. It would surprise me if it didn’t work for somebody :)
Nadine says
I purchased a quinoa rice blend from Costco. There is basmati, wild and jasmine mixed with quinoa and not sure how long to cook especially since quinoa cooks much faster than the others. The stove top directions say to simmer for 15 and let sit for 5. Suggestions? Thanks much
Lorena says
Hi Nadine, if the stove top directions say 15 minutes it’s basically cooked like any white rice. It surprises me because of the wild rice in it but I’d try maybe 5 minutes high pressure plus full NPR and still 1:1 water to grain mix ratio.
Carolyn says
Have you tried with sticky rice? Is it the same ratio of water?
Lorena says
I would assume sticky rice is similar as sushi rice? I cooked Lundberg’s Sushi Rice with 1:1 ratio and it was very sticky.
Robert Fullerton says
No, sticky rice is also called glutinous rice and is used for desserts. It is supposed to be soaked for 12 hours and then cooked. I am going to try 18 minutes after soaking. I will report back.
Lorena says
great, thanks.
Stephanie says
Hi, what about parboiled rice?
Best Parboiled Basmati Rice says
Parboiled Golden Basmati Rice is a pre-steamed variant of pure raw Indian Basmati Rice. Pure Basmati Paddy Rice is soaked, pressure steamed and dried to produce Taj King Golden Parboiled (Sella) Basmati Rice.
Lorena says
I’m sorry, I’ve never tried.
Cristina says
Thank you! This was the best site on all things Instapot rice. Very informative and accurate. The rice was perfect!
Archana says
This is so far the BEST post on all kinds of rice and how to cook them. Love the details and the photos are beautiful!!
Lorena says
Thank you so so much for your wonderful comment Archana!!
Lena says
Oh my goodness ~ U really should be washing your rice
before cooking it Have you ever been in a Rice Mill?
Then you would know that storage does not keep it
clean and free of things you don’t want on your rice
grains.
Lorena says
I won’t wash it. I’ve explained in several comments below but go ahead and wash yours if you want. The instructions will still work :)
Melissa Griffiths says
This is amazing! Thank you for doing all this work and letting us all benefit. :)
Ann says
Great advice!! Perfect rice every time. My only complaint is that I cannot find this post when I search my pins. It does not come up under rice, instant pot rice or instant pot. Please make this searchable.
Lorena says
Hi Ann, I’m surprised to hear it doesn’t show up in your Pinterest. It shows up in mine. I do everything (believe me, EVERYTHING) on my side to make my recipes searchable but in the end social media decides on its own what they want to show to whom and what not. It’s the most frustrating thing in the world. I’m currently # 2 (sometimes #3) on google so you should easily find it when you google “Instant Pot Rice”.
Dara Carrasco says
Well I just made my first batch of rice using your directions and we are now best friends. (In my mind) ! Lol. Thank you so much. This has given me so much confidence and access to too much food. Ha.
Lorena says
Hi best friend, not just in your mind :)
Diana says
Hello, I found your post fascinating. I have the Ultra IP with the rice setting. I’ve made white rice, brown rice and tonight wild rice all using the rice setting. Each came out perfect. I love the IP so much I donated my rice cooker.
My question to you is have you ever made steel cut oats in the IP? I hadn’t thought about using it to cook my oats until you mentioned quinoa and farro.
Lorena says
Hi Diana, yes! I use it for steel cut oats all the time :) You can find the recipe here:
Danielle says
Thank you so much for such great information! I’ve been referring to this post whenever I have to cook different kinds of rice. We live in the Philippines where it’s pretty easy to find locally grown red rice. My husband and I find the flavor too strong and we have been mixing it with white rice and cooking on the stovetop. Any suggestions on cooking white and red rice together in the IP? Based on your wild rice blend experiment, should I just find a happy medium time where the red rice is just about to burst? Thank you again!
Lorena says
Thank you so much Danielle!! Re mixing red with white rice. Hm. That’s a really tricky question because my wild rice blend was all grains that by default take longer to cook. No white rice mixed in because it cooks so fast. You could try at about 24-ish minutes but honestly I think you’ll have a lot better results cooking one rice first, then remove and store in a large ovenproof container (that would still fit in the IP, cover and place in the fridge, then cook the other rice. When the second batch is finished, add to the first batch and mix and then place the container in the IP to reheat both batches as instructed in the post. I think that way you’ll get the very best results.
caroline says
Hi sorry I couldn’t find where to make a new post so am replying to the above one. Firstly thank you so much, this is really helpful and unlike other recipes it works! I wondered on the reheating instructions if you add 1 cup of water regardless of the quantity or if it needs to be proportionate? many thanks
Lorena says
Hi Caroline, you add 1 cup to the stainless steel pot under the trivet so to speak and place your glass container on the trivet so the water never touches the rice or the glass container really. 1 cup of water regardless of how much rice. Or 2 cups if you have a bigger instant pot (I believe the 8qt needs 2 cups), the water is basically just needed so the steam gets the pot to pressure which is what will reheat the rice.
Linda says
Lorena, this Linda again at 5,500 feet. I am sorry, but I posted twice–I didn’t think the first one went through. I do have a follow-up question, though, to your much appreciated response. Do you think organic rice might cook differently than non-organic?
Thank you again.
Lorena says
Hi Linda, no it shouldn’t make a difference if it’s organic or not. The only thing that affects cooking time is altitude and thickness of the individual grain.
Linda says
Lorena, I live at 5,500 feet altitude and am having trouble cooking organic brown basmati rice. Regardless of the recipe, the rice is undercooked and there is residual water in the Instant Pot when I remove the lid. I have even tried cooking it 30 minutes with a 10-minute natural release. I am anxious to try the ratio you recommend for water to rice. What should the HP time be for my altitude? What should the natural release time be? Thank you.
Joy says
Thanks so much for doing this. You mentioned trying Arborio rice. Have you had a chance to do that yet?
Lorena says
I’ve been experimenting and getting ok results but nothing to write home about. I’ve done 1 cup arborio to 3 cups broth 10 minutes high pressure + full natural pressure release. I’ll have to continue experimenting until I find the BEST settings.
Linda Beal says
I live at 5,500 feet altitude. When cooking brown basmati rice in an IP, what times would you recommend for HP and for NPR?
I am anxious to try your recipe. I have tried several recipes and the rice is always crunchy with water sitting in the pot. So frustrating!
Thank you.
Lorena says
Hi Linda, from what I’ve read you have to add 5% cooking time per every 1,000 feet of altitude. So at 5,500 feet you would have to pressure cook brown rice for at least 28 minutes at high pressure. The water rice ratio remains the same because there is no water evaporation in a pressure cooker regardless of altitude. The natural pressure release remains the same, too. Leave the vent untouched and let the pressure release naturally until the pin drops on its own. Let me know how it went. If the rice is still cunrchy, increase time by 2 minutes. Don’t add more water.
Laura Scott says
I just bought an instant pot and you are my new favorite person! I just made perfect chicken breasts for several casseroles and am making rice now! Thank you!
Lorena says
Lol, well thank you Laura, I’m flattered to be your favorite person :D
Ryan M says
Hello,
Thanks for the reference guide! Just got my Instant Pot and I’ve had bad luck with rice so far, so now that I’ve read your guide I’m eager to try again.
Apologies if this was asked elsewhere…when adding things to spice up your rice (like salsa, lime, chicken stock, or whatever) do you displace the amount of water you’d normally put in or do you just add it on top of the water?
(For example, for one cup of white rice do you only add 3/4 cup of water with 1/4 cup salsa?)
Thanks!
Lorena says
Hi Ryan, yes, you understood correctly. If you add in salsa, add 1 cup rice and 3/4 cup water and 1/4 cup salsa. I recommend whisking salsa and water before adding, to make sure it gets to all rice kernels. Then stir the rice in the liquid once or twice. Let me know how you liked it :)
Melissa says
Do you keep the instant pot on warm mode during the NP release or turn it off?
Lorena says
Yes, I keep it on warm mode.
Ross says
Simple question with an answer I may have overlooked… When cooking manual with the IP it automatically goes into “Keep Warm” after. Do you turn that off or allow to remain on during the natural pressure relief?
Jeanne says
I just made white rice with this method and wondered the same thing. I decided to turn it off and it turned out perfectly!
ELFrank says
Great info and recipe! My mom taught me to cook rice on a stove top almost 40 years ago and it is foolproof… I jut recently got my Instant Pot and wanted to try making rice. I modified the recipe a bit to blend a bit of old and new.
First, I never rinse my rice.
Second, I always saute my rice in ghee before I add the liquid
Third, I use a really good chicken stock instead of water.
I followed your method for white rice, but added ghee (a rounded teaspoon per cup) ahead of time on saute. once the butter was melted and sizzling a bit, I stirred in the rice till every grain is coated. You can use olive oil, butter, or a combination of olive oil and butter, instead of ghee.
When everything was combined, I poured in the chicken stock. After that, I followed your method and the rice came out perfect.
Thank you so much!
Lorena says
I cook it exactly the way you cook it but in addition I add garlic with the rice when frying it before adding stock :) The blog post is only for timing and liquid to rice measures so people know how to achieve fully cooked rice with great consistency. All the extras are to make rice fancy and I agree 100% rice that’s been fried a couple minutes before cooking tastes amazing!!
Ledi says
I am a junior cook, and I have a simple question. Do you sauté the rice in ghee using instant pot? Does it mean you are using instant pot without putting the lid on?
Thank you very much!
Lorena says
Hi Ledi, you can absolutely do that. You first press “sautée” to heat it up (no lid). Once it says hot, you add ghee or any other fat you like and even onions, garlic, whatever you want, add the rice and sautée for a couple of minutes (3-5 minutes). Then you press “cancel”, add the liquid, immediately put on the lid so the liquid doesn’t evaporate, seal it and then follow the instructions of the post for your specific type of rice :)
Wyn says
I’ve cooked a lot of rice of all kinds for years, stove top and now in my Instant Pot, and your method really intrigued me! I’ve been messing with various amounts of water and cooking times for brown and wild rice, and mixed rice. Your explanation of why there is no need to vary the amount of water when using the PC was so logical I had to try it, and it works so well, no more mushy or watery brown /wild rice! I live at about 5000 ft, and I generally use the P in P for rice, using a heavy Pyrex bowl with about 1 1/2 C of water in the bottom of the PC and the bowl on the trivet of my 8 qt IP. I like mine pretty well done, not crunchy, and both the straight short grain brown rice and the brown and wild rice mix from Bob’s Red Mill come out perfect for me at 40 minutes, whether I’ve made 1, 1 1/2, or 2C rice 1:1 with water. Thanks a while bunch!!
Lorena says
Wyn, I’m soooo happy you found my post useful. Comments like your fill my heart with joy! Thank you for taking the time to come back and leaving such a wonderful and thorough review. I really appreciate it.
Carol Valk says
Great information!! Made 3 cups of white rice and it came out perfect!!
Lorena says
Yeeeeey!!! I’m so happy you found this guide helpful!!
Laura says
Okay so silly question… If I want to cook 2 cups of rice does the cook time stay the same?
Lorena says
Yes Laura, the cook time stays the same.
Ricki says
When cooking ride in stainless steal stackable containers, do you add the liquid in with the rice or just put in underneath in the instant pot insert and use the steam lid on the container?
Lorena says
Hi Ricki, I’ve never used the pot in pot method but others tell me they add 1:1 into pot plus 1 cup into instant pot itself.
LIsa says
I was driving myself crazy earlier trying to find this posted in the FB IP Community page … didn’t think to check Pinterest until after LOL … SO glad to have this saved where I can remember to find it!! This is a great resource! Thanks for putting this together .. just incase I get brave and stray from the regular white rice :)
Lorena says
I’m so happy you found it Lisa!!! Yes, pinning is always the best idea to save your favorite recipes and tutorials in one place.
Amy Cook says
Thank you! I have been so frustrated with rice in the pressure cooker. It would never turn out the same. It must have been the instant release verses natural release. Depending on if there main dish was ready or not.
I am so excited to do it your proven way. Thank you!
Lorena says
I’m sure you will love it Amy :)
Melissa says
Location: Denver the “Mile High City” at 5280 feet above sea level. :D
This was very helpful! I did 2 cups of brown Basmati with 2 cups beef stock plus 1 tsp of Penzeys Greek Seasoning blend plus 2 tsp of Avocado Oil.
25 minutes with NR of 20 minutes or so. (I got impatient and “poked” it at the end). lol. Taking off the lid, there was about a tbsp of water “collected” on the lid. The rice was tender with a bit of chew; would be very good for rice salads where you need to add other wet ingredients like a salad dressing.
If I need softer rice, I’d likely add a couple of minutes for the volume.
Lorena says
Awesome Melissa!! Thank you for your thorough review!! This will help SO many people living on higher altitudes. Thank you, thank you, thank you!
Shannon says
I just found this and I am so super excited I can’t even breathe! Thank you so much.
Lorena says
You are very welcome Shannon. I’m so happy it’s useful for you!!
Jay says
That awesome guide cover everything! (Well except 1 thing). I keep this page and will follow it for all my rice.
Do you know best pudding rice (short grain rice) with milk ratio? And cooking time? For rice pudding.
Thanks!
Lorena says
Hi Jay, thank you for your comment and rating. Unfortunately, I don’t know I don’t dare trying. Milk usually scorches to the bottom in the Instant Pot. I could imagine it works if you cook the rice with water like sushi rice and then add milk after it’s cooked?
Jay says
Hi. Thanks for response.
Shouldn’t do. Old fashioned stove top pressure cooker my grandma and dad used do use milk and rice and sugar and never problem.
I did some research on google search while waiting your response. It seems most do 1 cup rice and 3 cup milk also use porridge button on instant pot. Like this link:
http://thisnortherngal.co.uk/food-2/food-for-the-fearful-quick-and-easy-instant-pot-rice-pudding/
Most include sugar and some don’t and American seem add eggs at end some reason. As far I know UK rice pudding don’t add eggs (they might do but not ones I seen).
Lorena says
Well, excellent research Jay! Thank you for sharing!! I’m sure there will be quite a few asking me this same question. I’m happy your posted it. I will direct them to your comment :D
Peter B. says
I also found this rice pudding recipe. I’m eager to try it, but haven’t yet.
pipingpotcurry .com > rice pudding kheer instant pot
Tomomi Shimomura says
When you say “sushi rice” do you mean Japanese white rice? Like Tamaki or Nishiki-Koshihikari brand? Because actual “sushi rice” you add sugar and vinegar after rice is cooked to give that shine and vinegar taste
Lorena says
Oh gosh, I’m sorry Tomomi, I’m not that versed in rice terminology. I used Lundberg’s “Sushi Rice”. It’s a blue bag and it just says “Sushi Rice”.
Lana says
This page has been bookmarked! Thank you so much. I only eat brown rice, and most recipes give the time for white rice, so I’ve been “guessing”. There was no guess work for this and my rice was perfect! Thank you again!
Lorena says
YAY!!! I’m so happy the post was useful for you :D
Michael Wheaton says
Hey Vickie,
I’m curious why your chart didn’t include Jasmine white rice. Are the cooking instructions the same as Basmati white rice? Thanks.
Lorena says
Hm, not sure who Vickie is, haha. Under “white rice” I wrote that I tested both, Basmati and Jasmin and both cook to perfection in the same time.
Tammy says
I too have your info bookmarked and at the ready for reference. Thank you. My question is have you ever used the PIP method for rice and how do you feel about that? AND do you think the cook time would be the same for the PIP method?
I have done it for sushi rice and I loved the texture and the cleanup was a breeze compared to putting it into the pot.
Thank you again.
Lorena says
Thank you for bookmarking :D I’ve never tried the PIP method but if I remember correctly someone else commented here that they did. They used my ratios in the pot and then 1 cup water in the IP pot and put the pot on the trivet and it worked. I never use PIP because I don’t feel it’s any more or less work. Using my method the rice doesn’t stick, I just remove all the rice immediately, clean out the pot with a sponge in less then a minute and that’s it.
Isabelle says
Hi Lorena,
I’m sure using PIP method for the rice pudding with milk (previous comment by Jay) would solve your problem with fear of scorching in the bottom ;-)
You should add a minute or two when using PIP because the cooking is slowed by the container.
Lorena says
That makes A LOT of sense Isabelle! Thank you for the tip!! I will definitely have to try the PIP method one day.
Shelley says
I made IP brown rice today, first time I’ve had to make it since reading your article. I’m in Ottawa, not too much above sea level, so I anticipated that your instructions wouldn’t need any tweaking.
It seemed counterintuitive to use only 1 cup of water per cup of rice, but I trusted you and all the testing you did…. The rice was absolutely perfect! Not a drop of water lurking in the pot; and the rice was perfectly, splendidly, wonderfully cooked.
Thank you so much for this!
Lorena says
Thank you so much for commenting and rating Shelley! You made my day!!!
Martina says
Just tried with store bought white rice (3 min) and it didn’t stick to the bottom but it definitely was a bit crunchy. Like I needed one more minute to cook it? I only did 1 cup which maybe isn’t enough in my 6 quart?
Lorena says
I made all my tests with just 1 cup also in a 6-quart. Was it the rounder short grain kind of white rice? Because Basmati is very thin so it cooks faster than the thicker kind of white rice. If it’s a chunky rice grain I recommend 5 minutes like the sushi rice :)
Carol says
I just finished making this recipe using Minnesota Cultivated Wild Rice. I am using it to make wild rice bread. I used 1 1/2 c. Wild Rice and 1 1/2 c. water. I am extremely happy with the results. I did 32 minutes high pressure and 18 minutes slow release. I was aiming for curled rice and I have a mixture but it is soft and will be lovely in my bread. It made roughly 3 1/2 c. Wild Rice. Thank you! 2nd recipe I have made using my Instant Pot Ultra. 1st was hard boiled eggs, also perfect and will use the wild rice bread to make grilled egg salad sandwiches.
Lorena says
Thank you so much for sharing your experience Carol!! Sounds like you’ve got the pressure cooking down!! :D I’m so happy for you!
Nikki says
I want to try your method with Jade/Bamboo Pearl rice. Should I use the Sushi Rice time since the rice does not have a hull on it like the brown rice? Or should I use the Black/Forbidden Pearl time since the green rice is a pearl variety? I don’t have much of it on hand so I’m nervous to just try one in case it doesn’t work. Loved the blog. Thanks!
Lorena says
Hi Nikki, I’ve never cooked that rice before but I found a brand online (Lotus) and the package instructions say to cook it for 20 minutes so I assume you would cooke it like the sushi rice, NOT like the black rice. The sushi rice in a pot takes about 20 minutes as well. The black rice in a pot can take up to an hour.
cookinmom says
Thank You Sooo much for this!!
Lisa says
Do you have a jambalaya recipe for the IP?
Lorena says
No Lisa, I’m sorry. I didn’t even know what that is, haha. Had to google it. Looks really delicious.
Alice says
Well this was a 2-fer post for me! Rice & reheating tips. My wild rice came out beautifully per your instructions, and then I also tried using the steam function to re heat for the 1st time. Wow. Sometimes the microwave over does when I use it to reheat, nice to have another option on hand. Thank you so much for all the information!
Lorena says
You are very very welcome Alice and I’m so so happy both worked so well for you :D
Joni Anderson says
This is WONDERFUL! Thank you for all this labor. I have copied all this down and placed in a sheet protector and am keeping it in my kitchen drawer so I can fix rice in a moment without having to google cooking time. Thank you!
Lorena says
YAY!!! I’m so happy it was useful to you Joni :D
Barbara Schieving says
Lots of great info!
Lorena says
Thank you Barbara :)
Lara says
Awesome info. Generally cook long grain white rice, but have a love/hate relationship as sometimes it’s fabulous & sometimes it’s terrible. The video from Dan explained a lot, I’m going to give the instapot a try to get it right.
Lorena says
Awesome Lara, I’m confident you will be successful every time now :)
Dorothy and Bob Fletcher says
I am new at this.
Do you cook the rice on MANUAL for 8 minutes?
Lorena says
I’m confused. I didn’t cook any rice for 8 minutes but I cook all on Manual, yes.
Jeanne says
Do you leave the IP on or off during MR or does It matter?
Jeanne says
*NR
Lorena says
I leave it on. To be honest I never even thought of turning it off. I have no idea if it turns out differently with the pot off.
Alice Bryan says
Thank you for this! I just ruined a whole meal last week because my brown rice was crunchy but I didn’t realize it until we’d already mixed it. I used the rice button which obviously was NOT the right option.
Lorena says
You are very welcome :D I hope you like how the rice turns out with my method :)
Wendy says
Great photo, and awesome advice.
I love Uncle Ben’s Converted Rice. Is that a par=boiled rice? Anyway, I usually do it in the oven, adding butter and salt and baking for approximately 45 minutes at a 1:1.5 ratio. It comes out perfect after about 45 minutes. Just wondering how I can convert this to the IP?
Or is this on your list for an additional experiment?
TIA!
Lorena says
Unfortunately, I don’t seem to be able to get parboiled rice here in Montreal. I’ve heard so much about it. If I ever get my hands on it I’ll make sure to test. May I ask why I got a 4-star rating from you? Have you tried my method and it didn’t work the way you like it?
Leslie says
If you use par boiled rice you can use the rice button
Have discovered that that is the only rice that it cooks on rice buttons the rest is all manual and you have to manually time , par boiled rice is marked on the package.
I have not tried it myself.
Hope this helps.
Lorena says
Great! Thanks for the info :)
Laura says
If you have any luck with Uncle Ben’s please share. That is the only kind some of my picky eaters will eat
Lorena says
Sorry Laura, I’ve never cooked this brand of rice before. What does the packaging say? If it says to cook white rice for 15-20 minutes you should be able to cook it in the IP just like you do regular white Basmati or Jasmin rice. 3 minutes HP + NPR
Brittany says
Thank you!! I made white rice by your method and it turned out perfect! My pot (the ultra) has a rice button but when I used it and the amount of water specified in the instruction booklet, my rice all stuck to the bottom but was also crunchy on top. Your method turned out great. Thank you for sharing!
Lorena says
Yay!!! I’m so happy it worked for you and you like it :D :D :D
Donna C says
Wow!!! Looooove that photo!!! ;) (but seriously it’s suocool! :))
Thanks for this post, it’s so well done!
May I ask…when you say “cup”, does that mean a standard measuring cup, or the little one that comes with the IP?
Thanks again!
Lorena says
Thank you so much for your kind words and for appreciating my work Donna :D I refer to US Standard Cups of 236ml volume.
Maggie says
I’m very curious there are really two different kinds of measuring cups there is the liquid glass measuring cups or the plastic ones ( which I was always taught that this was for dry ingredients only )that most of us on which one did you use ?
Lorena says
Hey Maggie, it doesn’t matter. The only thing that matters is the volume. Use either US Standard with 236ml volume or Metric with 250ml volume. The important thing here is not the size of the cup but the 1:1 ratio and the minimum volume for your specific model of Instant Pot to come to pressure. Use a coffee cup if you like and just to make sure you have enough volume fill it twice with rice and then fill that same cup twice with water so you have the exact same volume of water to rice :)
Heidi says
I generally batch-cook brown basmati to use throughout the week, but have not been brave enough to make a big batch in the IP because I practice Rapid Fermentation (as presented by the Kitchen Stewardship blog), and wasn’t sure how much the cooking time would be affected by a long soak. It’s actually been a long time since I made rice in my (now-defunct) rice cooker. I think what I used to do for soaked brown rice was to cook it on the white rice setting, but I could be wrong about that. Has anyone else cooked soaked rice in the IP, and learned what adjustments (if any) to make to the timing?
Cheryl Norman says
I soak my brown rice and then cook it in the Instant Pot using the rice setting. Soaking an hour reduces cooking time.
Lorena says
Sorry, no help here. Have never experimented with soaked rice.
Suze says
Many sites say to rinse rice. This article distinguishes between imported and domestic.
http://www.washingtonpost.com/wp-dyn/content/article/2008/10/21/AR2008102102172.html
Lorena says
If you like your rice better rinsed don’t stop rinsing it. You have to do whatever you like better. I prefer the texture of unrinsed rice. I’m not concerned about any residue of anything even with imported rice. I live a risky life, hahaha
May I ask why I got a 4-star rating? Have you tried my method and it didn’t turn out as expected?
Helen says
I always saute my rice for a few minutes first before cooking. Never sticky.
Lorena says
YES!!! I love sautéeing mine with minced garlic in a little oil. It’s so yummy! But that’s all “extra” stuff to give extra flavor. The basic recipe doesn’t change (1:1, HP, NPR)
Debby says
I do this also. I was taught this method by a woman from Afganistan. Her rice is always amazing.
Sue says
This is just me sharing my experience: I have a rice cooker that I’ve used for years before I got an IP, so I rarely use the IP for rice lol! Habits…
In terms of time I think the rice cooker is equal
If not faster than IP for rice, but yes it’s another large gadget in the kitchen! Takes about 20-30 mins for any rice…
But I love this post and will prob start using IP to experiment!
Lorena says
If you love your rice cooker and the IP doesn’t give you the same results and you do have the space, keep both. For me that’s IP and slow cooker for example. I like my crockpot slow-cooker better than the slow-cook function on the IP. However I like IP rice just as much as rice cooker rice so for me there is no need for a rice cooker. I’ve heard from many others though that they gave their slow-cooker the bootie. It’s all about personal preference :)
Joel says
I use lundberg short grain brown rice. When cooking in my Instant pot, it always comes out very sticky. It doesn’t matter if I am usine 1 to 1 water ratio or 1 to 1.25 water ratio. I tried different cooking times and doesn’t seem to matter. I have tried rinsing and not rinsing. Any thoughts on this? Does letting the steam naturally release make a big difference. I love my instant pot, but one of the reasons I got it was to cook rice.
Lorena says
I use Lundberg short grain, too and get individual grains. Yes, the natural pressure release is what makes all the difference. Try it!!
Cat says
Hi,
I use Lundberg short grain brown rice as well. The first time I made it in my IP it was a sticky mess. Lady time I made it, I rinsed, used 1:1.25 cups rice to water and added about a Tbs of oil. I cooked for 18 minutes and used natural release for 8 minutes and QR afterwards. It was much better. Tiny bit sticky but acceptable. I’m going to try this posted method to see how it comes out.
Cat says
P.S. I cooked mine using the rice setting.
Vini says
Hi thanks a lot for the guidance. I was wondering about the Rice option on the Instant pot should we really skip it and go for the high pressure timings always.
Lorena says
With the “rice button” you can only cook white rice, no other kind. It cooks it 12 minutes on low pressure. It comes out cooked and fine, I like the texture with HP and NPR better though. If you like the rice button version better continue cooking with that :) You can use this guide for all the other kinds of rice.
Timothy says
Excellent information!
Why use manual and not the automatic rice function?
Is it just a matter or time?
I use the auto with jasmine rice, rinsed, sometimes soaked if time allows, and no salt/oil, 1:1 water (the rice cup that comes with the IP and 3/4 cup water). It turns out good, but I’m always looking for better! :) I’ll usually load it at night with the timer function so its ready to pack for lunch.
Lorena says
With the “rice button” you can only cook white rice, no other kind. It cooks it 12 minutes on low pressure. It comes out cooked and fine, I like the texture with HP and NPR better though. If you like the rice button version better continue cooking with that :) You can use this guide for all the other kinds of rice. If you rinse the rice reduce water a little just like you do in your version.
Amy says
If you use broth is it the same ratio (didn’t see it in the above info so sorry if I missed it)?
Lorena says
Oh, good point I will add that to the recipe. It’s basicall 1:1 rice to “liquid” can be any liquid. Water, broth, herb water etc.
Terry Holland says
You didn’t mention arborio rice for risotto. I often cook it on the stove top with mushrooms and sausage. Once recently with mussels. I called that dish Muscles Risotto after the mafia hitman of the same name.
Susan says
I make risotto in seven minutes. I double liquid to rice… come out perfectly.
Lorena says
Thanks for the tip. This is high on the list for me to test. I will test your way :)
Lorena says
This is very high on the list of things to test for me. I haven’t had the chance yet. I had to draw the line at some point. I will test this once my family forgave me the massive amounts of rice eating for breakfast lunch and dinner in various degrees of texture these past 2 weeks during the testing period, hahaha
Lisa says
Thank you for putting time into this and sharing your results. I’m new to the Instant Pot and have not made rice yet but I’m planning on trying it and now you have equipped me with great info. Thanks again!!
Lorena says
You are very welcome Lisa. Thank you for appreciating my work :)
Michelle says
Thank you for this! I appreciate all the work and testing you did just to share this information with us. I’m usually an apprehensive cook to say the least, but this gives me confidence now!
Lorena says
Thank you so much for appreciating my work Michelle!
Crystal says
Thank you for all your effort! I’m at 1900 feet and your basmati times are the same as I’ve used previously. So glad to have a handy guide for all the other types of rice now!
Lorena says
Great Crystal! Yes, anywhere under 4,000 feet should be still same times. At 4k plus feet altitude is when things start changing.
Johnny says
Rinsing the rice removes arsenic, I’d recommend rinsing for sure.
Feryall Rahman says
HI! I come from a race of rice eaters for millennia. Basmati (means “fragrant lady” grows in the foothills of the Himalayas…
That said, we rinse rice a couple of times in cold water before cooking. This removes mill dust, and some excess starch, so that the rice comes out less sticky. After rinsing, I let it drip dry in a mesh colander and cook the damp rice. “Frying” the rice first in oil, butter or ghee and then adding cooking water is a technique for making pulao (pilaf) and not necessarily for everyday cooking. But there is no harm in using that technique for everyday rice as well! ;)
Lorena says
If you found your perfect way of cooking rice don’t change it Feryall :) This post is for everybody who hasn’t found their favorite method yet. In North America almost all packaged rise has already been washed, rinsed and re-dried so washing shouldn’t be necessary. As for a little more starch I guess I like mine with more starch but I’ve tried rinsed and dry and I have better results with dry rice. It’s more like the Peruvian-style prepared rice that I grew up eating :)
Also, I will just casually drop this quote by the FDA here: “The new FDA research also shows that rinsing rice before cooking has a minimal effect on the arsenic content of the cooked grain. Rinsing does, however, wash off iron, folate, thiamin and niacin from polished and parboiled rice.” Source: https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm
rita says
This applies to Parboiled Rice. It does replace some of the vitamins, etc that were lost in the parboiling process. But I don’t think this applies to the imported jasmine and basmati rices that many of us use. I don’t believe that imported rices contain the same additives that parboiled rice contains, but often my rinsing water is quite cloudy. I will rinse.
Lorena says
Always rinse if that makes you feel safer. There are tons of things I do in the kitchen that make no sense to others, haha. Don’t let anybody talk you into something you are afraid of doing.
Giulia says
Hi, I really enjoyed this page about rice. I’m italian, so I use italian rice (like Arborio or Carnaroli) 95% of times. And when I cook risotto, I always use italian rice. I found that 8 mins Manual and rice:broth ratio 1:1,5 (with QR) are perfect for me. If in the risotto there is something which release water while cooking (like frozen Porcini mushrooms), then I use less broth.
So, the general rules for risotto are: first, sautée the not-rice ingredients (like onion, veggies, ham, pancetta, etc), remove everything from the pot then sautée rice for like 2 minutes with white wine. Turn the pot off. Add the broth (1:1,5), then on top of the rice put the remaining ingredients. Close the lid, set Manual for 8 minutes and QR.
I hope you may find this useful.
Amy says
Thanks, I’m going to try your risotto recipe today!
Lorena says
Huh?? I don’t have risotto on the list, haha
Heidi says
I’m sure Amy was talking about Giulia’s recipe this time.
Lorena says
Yes, hahah, just understood now. In my blog editor the comments don’t appear as thread, just individually. Super annoying. Got it now :)
Matt Miller says
Great photos and information! I use either good ole Uncle Ben’s white rice, or Nishiki Japanese rice. I haven’t done Uncle Ben’s in the Instant Pot yet. (Have you?) The Nishiki, I have done at 1:1.5 on the rice setting (12 minutes high pressure, natural pressure release) and have been happy with it. Have to stir it and it does get a little closer to sticking to the pan. I’ll try 1:1 next time and a shorter cooking time…see what happens. How about arborio rice for risotto? Thanks for the time and effort you have put into this project!
Judith Raymond says
Thank you for for this it is very helpful indeed, I’m just curious to know why you don’t use the rice button.
Helga Murray says
Thank you for all this information, it is fabulous! Can I please ask you what the cooking time would be for plain white long grain rice? Would it also be three minutes followed by the natural pressure release?
Laura says
I’m still learning my way around my instant pot and I really appreciate the time and effort you put I to explaining this. I’m definitely going to save this post and pass it on. Thanks!!
Lorena says
Thank you for appreciating my work Laura!!!
Firelei Jones says
What an amazing experiment you did! So very impressive and so very helpful. And your photos are artistic and helpful! Thank you so much!! I think you should take up a collection so that everybody that appreciates what you’re doing could pay to send you around the world to test it all LOL.
I do have one other type of rice I make and I thought I would add it to your list for you. Coming from Hawaii we use calrose rice to make “Sticky Kine” and I have got the perfect recipe for cooking it after massive experimentation. I use the little standard rice cup to measure the rice. Then for every little rice cup I use one real cup of water. You could use one and a half rice cups of rice and one and a half cups of water or 4 rice cups of rice and 4 cups of water etc. Push the rice button which will cook at low pressure for 12 minutes. Then let it natural release for 6 minutes followed by opening the vent, and then open the lid and and you will have perfect sticky kine rice.
Marie says
Thank you for adding this! Calrose is my family’s favorite rice!
Lorena says
One day I will find it :D
Lorena says
Hahaha, I’d love to travel the world with nothing but my Instant Pot. That sounds like a dream job, hahaha. I promise that if I ever get my hands on calrose I’ll immediately buy it start experimenting. :)
Heidi says
There are many different kinds of rice used to make sushi in Japan, so the term “sushi rice” is actually a pretty broad description, and to some people, it includes Calrose rice. “There is a variety of rice called Calrose, which was developed in 1948 and is a medium grain rice which has been grown by Japanese American producers in California for many years. While not a true Japanese rice, it is commonly used to prepare Japanese cuisine in North America and is a reasonably good to use for sushi.” (allaboutsushiguide.com) So perhaps both kinds offer similar results for the same IP cooking method!
Lorena says
Sorry, I’m not familiar with the different kinds of Sushi rice. I had to draw the line at some point with rice. I chose the Lundberg Brand labeled “Sushi Rice”. I have no idea what kind exactly that is however.
April says
Thank you for sharing. I grew up in Hawaii eating the same rice. I only have Nishiki instead of calrose on hand, but wanted to make sure my rice was cooked the way we like it back home. Since they are both short grain rice I will cook it the way you mentioned.
April says
I just saw the post above regarding calrose being medium grain. Thank you for sharing. A big thank you to the author for this article. You Rock!
Lorena says
Thank you so much for your lovely comment April!!
Lorena says
I’m happy you found the other comments helpful!
RL says
First, a great big thank you for the vast amount of the time you invested in making cooking rice easier for all of us. Now for my question. Do the ratio and cooking times also apply for cooking PIP?
Lorena says
You are very welcome :D I’ve never cooked anything PIP so unfortunately I don’t know. If you try please let me know. I will put this test on my list, too and hope I can get to it any time soon.
Luren says
Should work the same. I always do rice pot in pot covered and it’s nice to be able to pull that and just use rice out of that container all day
Lorena says
I’ve heard from several now that pot in pot works the same. Haven’t tried myself however.
Jerry says
It’s me again. Have you played around with sweet rice and brown sweet rice? Also, is plain long grain the same as “white rice” on cooking instructions?
Lorena says
No, I’ve never tried sweet rice. Sorry. And I’m pretty certain most white rices cook in 3-5 minutes. The thinner ones in 3 the thicker ones in 5.
Jerry says
So this is manual setting and high pressure, right? And, how many minutes would you add for 2K feet elevation? BTW, thanks for the terrific article, I got rid of all my stove top pressure cookers and now I want to find a new home for two rice cookers! AKA downsizing.
Lorena says
Yes, “manual” is “pressure cook” in some of the newer models. For 2,000 feet I wouldn’t add anything to be honest. It’s still pretty low. Mayyybe 1 minute.
Dayna says
Thank you, thank you! I’m saving this. Great questions above too. In addition to those, I’d also like to know what size Instant Pot you’re using. Thanks!
Lorena says
You are very welcome. I use a 6 quart.
Carmen says
I have a 3 qt and an 8 qt Instant Pot. Will your tips on all rice types still work in either one???
Lorena says
Hi Carmen, yes all tips apply. The only thing you have to pay attention to is the minimum liquid requirements. I believe the 8 qt calls for a minimum of 2 cups liquid to come to pressure so you’d have to cook 2 cups of rice with 2 cups water at least. It won’t work with just 1 cup. The ratios stay the same though one:one.
Judy says
I’m wondering if I can cook glutinous rice (sweet rice) the way water ratio and how long should I be cooking it? Thanks in advance!
Lorena says
How long do you usually cook it and how? Or what does the package instructions say?
Tara says
What is the case cookinh time for long grain rice?
Thank you!
Lorena says
White you mean? I’d have to test. I had to draw the line at some point but I’m hoping to add more varieties over time.
Bren says
I just did 22 minutes for long grain brown and it turned out fine.
Mary says
Thank you so much for this. All your effort is greatly appreciated.
Lorena says
You are very welcome :)
Katie says
I’m excited to use this reference! Thank you so much.
Lorena says
You are very welcome :)
Irene says
Excellent information! Thanks! Do you cook the rice and water in the inner pot or do you place another container on the trivet to cook it?
Lorena says
I always cook everything directly in the inner pot of the Instant Pot. I’ve never tried the pot in pot method.
Laura says
first THANK YOU and i have a couple of questions
1- are you using regular pressure cook function or multi grain function
2- what measuring cups are you using ? lm assuming a dry measuring cup for rice and a liquid measuring cup for water, but then im thinking maybe you are using the measurer that cam with the IP…
so happy you posted this,
Lorena says
Hi Laura, you are very welcome. I use the “manual” button (in some Instant Pots that’s the “pressure cook” button) and adjust timing and make sure the “high pressure” light is on. I use a US Standard measuring cup. 236ml in volume. It doesn’t really matter what container you use simply use the same container for rice and water to make sure you are using a 1:1 ratio plus make sure you use the minimum volume required by instruction manual of your Instant Pot model. If you pot says 2 cups liquid minimum you need to make at least 2 cups rice with 2 cups water.
Dawn says
Hi I’m New and still learning the IP. Your rice and liquid measurements call for 1 cup, are you using a standard measure cup or the cup that came with the instant pot ? Thank you dawn coco
Jerry says
My assumption is that if it is one to one it wouldn’t matter the measuring devise.
Lorena says
I use US Standard American. It’s 236ml in volume. It doesn’t really matter though. The important thing is that you use the same ratio. Whatever container you use, fill with rice and then fill with water to the same level. Also, make sure you add the minimum amount of volume per instruction manual of your pot model.
Jeri says
Awesome post! I’ve yet to master rice in the IP. I’ve been cooking with a sprouted blonde rice by Planet Rice. I think it’s somewhere between white and brown so I’ll have to play w the timing on that.
Lorena says
Yes, play around. Usually sprouted cooks faster than unsprouted so maybe something in between. What does the package instruction say in terms of timing?
Jeri says
The package states 1 cup rice/ 2 1/2 cups water / 20-25 minutes
Ann says
I use sprouted brown rice. 1:1-ish. PIP (it doesn’t stick). IP timer 30 mins soak. 12 mins high pressure. NR
Lorena says
Great!! Thanks for the info :D
Charlotte says
Thank you!
Lorena says
You are very welcome :D
Cindy says
Are you rinsing the white rice? I read for IP rice to rinse it for 2 minutes first.
Lauri says
I would like to know this also, actually shouldn’t you rinse all types of rice. I always rinse my rice.
Lorena says
I never rinse rice. In my opinion rinsing rice is a matter of personal preference in terms of texture. Rinsing removes starch and thus the consistency changes. It’s not a matter of hygiene. #1 rices in North America are all pre-washed and re-dried before packaging and on top you’re boiling your rice so all bacteria should basically die during that process.
Cyndi says
When I rinse my rice, a lot of “dust” is removed. I can’t imagine consuming that debris, whatever it is. I’m in California and get my rice at TJs or Whole Foods.
Thanks for the experiment!!
Crystal says
The dust is essentially rice starch from the grains rubbing together.
Lorena says
Yes, exactly!
April says
At the very bottom of the article she says she never rinses the rice. It goes into the pot dry, dry, dry.
Lorena says
I don’t rinse it. I never rinse my rice regardless of the cooking device. I like the texture of rice better when adding it dry dry dry to the pot/instant pot/rice cooker.
Lisa says
I’m at 2,350 altitude. Can you please provide adjustments. Do you have a quinoa recipe?
Lorena says
Is that feet or meters? If it’s feet I would add anything. Maaaaybe a minute. It’s still fairly low so it shouldn’t make a difference. If it’s meters I can’t tell for sure of course because I haven’t tested it but from the info I have from a friend at that altitude and our different spaghetti squash cooking times (3 minutes difference) I want to assume you’d have to add 3 minutes high pressure to each type of rice. Please let me know how that turns out when you try so I can add that info to the post. Oh and yes, I have a quinoa recipe >> https://greenhealthycooking.com/instant-pot-quinoa/
Vicki says
Great info! I haven’t cooked rice yet; however, will now give it a try!
The instructions on my ULTRA 60 states a 2 cup liquid MINIMUM is required. Do you have a different IP?
Thanks for your hard work!
Vicki
Lorena says
Yes, I have 6 qt 7-in-1. If yours states 2 cups minimum use 2 cups. The ratio is still 1:1 so basically 2 cups rice to 2 cups water.
CJ says
Hi Vicki. I have the ultra60 also and had the same question. I have cooked only 1c jasmine rice (236g) using 1c water. 3min. high pressure and NPR. I had rinced and drained the rice first (instructions from Amy/Jacky). Worked beautifully. :)