Multigrain Rice

By October 29, 2009

Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has  been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.whole-grain-rice-recipe

Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.

Prepare Time:  2 minutes

Cooking Time: about 70 minutes

Ingredients: 6~8 servings

  • 3 cups  brown rice, wild rice or other whole grains, rinsed
  • 2 tablespoon of oil (olive oil preferred)
  • 3.75 ~ 4.5 cups of water.  Less water makes the cooked rice fluffy and more water makes the rice stickier.
  • 1 ½  teaspoon salt (optional)

 

Cooking:

  • Combine the grains, water, oil and salt (if used) in the inner pot.
  • Press the Multigrain key.
  • After the cooking is completed, let it steam in the residual heat for 5 more minutes.
  • Open the lid, stir to fluff up the grains before serving.
Print Friendly

Comments

17 Responses to “Multigrain Rice”

  1. Carmen says:

    “Steam” or “Venting”? Which pressure release??

    [Reply]

    Donna Reply:

    All pressure cooking is done with the vent set to “Sealing”, and allowing the pot to rest for about 10 minutes before venting, doing a “quick release”, is good for most situations.

    [Reply]

    Carmen Reply:

    Thank you so much

    [Reply]

  2. Mike says:

    Why IS cooking time 70 minutes in an electric pressure cooker compared to a stove top time of 55 minutes? I thought the selling point was supposed to be speed.

    [Reply]

    Instant Pot Staff Reply:

    Hi Mike,

    The 70 minutes is designed for better cooking result. It includes a 30 minutes warm soaking time to soften the grains.

    [Reply]

    lamymyk Reply:

    I don’t understand what is meant by “It includes a 30 minutes warm soaking time to soften the grains.”

    I selected the “Multigrain” fonction, and it showed 40 minutes cooking time. Did you mean that it takes 30 minutes for the pressure to built up before the 40 minutes of normal pressure cooking starts?

    [Reply]

    Donna Reply:

    hi there. This relates to the adjusted setting, reached by pressing “Adjust” immediately after selecting “Multigrain”. The display will show 60 minutes.

    lamymyk Reply:

    Thank you Donna for the quick reply.

    The recipe above only says “Press the Multigrain key.” I understand from your message that we also have to press “Adjust” immediately after.

    I did not find this 30 minutes thing in the manual. In the IP-DUO manual, it is written that “The ‘More’ setting has 45 minutes of warm water soaking time and 60 minutes of pressure cooking time.”

    [Reply]

    lamymyk Reply:

    The recipe does not tell how to release pressure. The instructions are: ” After the cooking is completed, let it steam in the residual heat for 5 more minutes. Open the lid, stir to fluff up the grains before serving.” Does it mean we let the rice on “keep warm” for 5 minutes, then we turn the pressure release valve on “Venting”?

    [Reply]

    Diana Reply:

    I made this. It turned out tasting good but I had rice stuck to the bottom of the pot. It was very hard to clean. Does this happen to anyone else? Or is this supposed to happen at all?

    [Reply]

  3. Robin says:

    For those who may be confused about cooking rice I have some suggestions that may help.

    The Instant-pot is much like a rice cooker.

    IT IS IMPORTANT TO USE THE LITTLE CUP THAT CAME WITH YOUR COOKER.

    We like multi-grain rice.
    I experimented with several different water-rice ratios and came up with a 1:1 ratio of rice to water.

    For every cup of multi-grain rice, I place the same amount of water into the pot. I usually make 10 cups of rice at a time. That would be 10 cups of raw rice to which I add 10 cups of water. Then I just hit the ‘MULTI-GRAIN’ rice button.

    These instructions would also be used for brown rice; a 1:1 ratio. However, you would still use the ‘MULTI-GRAIN’ button; because brown rice takes longer to cook than white rice.

    For white rice you would also use a 1:1 ratio, one cup of rice (using the cup that came with your cooker), then adding one cup of water. Then you would simply push the ‘RICE’ button, because white rice does not take as long to cook.

    Hope this helps

    [Reply]

    Christina Reply:

    Thanks so much for these suggestions! I have made brown and wild rice using your method a few times now and had great results every time.

    [Reply]

  4. Liam says:

    I’m hoping someone can help clarify the ratio for cooking brown rice. This recipe indicates 3:1 water to rice. The booklet that came with the device indicates 1.5:1 and this website: http://instantpot.com/cooking-time/rice-and-grains/ indicates 1.25:1.
    I would also suggest editing future releases of the instructions to indicate that brown rice is considered multi-grain. I consider just brown rice as whole-grain. A mixture of brown and white would be multi-grain. I just ruined a few cups of brown rice cooking it on the rice setting. I otherwise love the pot and have saved much time and money cooking beans.

    [Reply]

    Instant Pot Staff Reply:

    Hi Liam,

    The number in this recipe is incorrect. The right water-to-rice ratio is between 1.25:1 and 1.5:1, depending on your preference of fluffy or stick cooked rice. We’ll make the correction. Sorry about ruining your brown rice.

    [Reply]

    Liam Reply:

    Thanks for the quick reply and for correcting the recipe.

    [Reply]

  5. Teresa, the documentation for the “Multi-Grain” button says that it includes a 50 minute warm-soak period, which explains where most of the time goes.

    However, I don’t understand why the rice to water ratio here is 1:3, when the included recipe books suggests it should be 1:1.5.

    [Reply]

  6. Teresa says:

    Why is cooking time 70 minutes???!!!

    [Reply]

Leave a Reply