I got an Instant Pot!

[conuly]

Used it to make beans, they cooked fast and soft and not gritty, so yay.

Buuuut then I wanted to use it for a rice cooker, and the suggested proportion for brown rice was 1:1. I'm used to cooking brown rice (mixed with quinoa) on a 1:2 grain:liquid ratio... and I noticed that their proportion for white rice was also 1:1. Is this a typo, or is that really what you're supposed to use for rice cooking, equal parts rice and water, even if it's brown? (The rice, I mean. Don't cook with brown water.)

Comments

[fox]

Do you normally do rice in a saucepan or a rice cooker? I think the IP and its ilk retain a lot more of the steam than a covered saucepan, so you can use less liquid - but I admit I do almost none of the cooking at my house so I don’t know for sure and don’t see why you couldn’t err on the side of too much and adjust if your grain turned out soggy.

[conuly]

On the stovetop.

[ancarett]

Water doesn't evaporate in the IP. Follow the guidelines in Instant Pot's own booklet. They work great for rice. I avoid any special settings, cook everything on Manual or Pressure Cook.

[conuly]

Okay, thanks :)

[mathemagicalschema]

I haven't made brown rice in mine, but I can confirm that 1:1 is the right ratio for white rice. For quinoa, I did 1:1.5, and that turned out great. Make of this what you will.

[jessie_c]

My instant pot instructions say for 2 cups rice, use 1 1/2 C water. I frequently split that in half for 1 cup rice/ 3/4 C water and it works out really well. Cook on manual, high pressure for 4 minutes, let it sit for 12, manually release the pressure and Robert's your father's brother.

It also does really great pot roasts :)

[conuly]

No, Bob's my father.

[jessie_c]

Wait, what? He's Mine! Robert's my cousins' uncle! I'm so confused.

[conuly]

Brothers and sisters I have none, but this man's uncle is my father's son.

[jessie_c]

A man talking about his nephew :Þ

[gatheringrivers]

I swear I'm the only person that can make a pot of rice on the stove and come up with 1/3 underdone, 1/3 perfect, and 1/3 OVERcooked. Hubs swears I'm cursed when it comes to rice. :)

We got a dedicated rice cooker (a Zojirushi with "fuzzy logic") a long time ago. We also have an instant pot (because I like making soups, and in the early IP days it was the ONLY one with a stainless steel liner) but the rice cooker has been a godsend for the rare occasions I want rice, and has completely justified the "pretty much it's only used for one thing" problem for this particular case.

[marahmarie]

We came across a rice cooker a few months ago that's not only Chinese, the menus on it are too, and the only manual available for it in the world is also in...Chinese. So I don't use it, but the person I live with basically just mashes some buttons (he doesn't even know which ones; he can't recall what he hits from one time to the next) and gets perfect rice every time. And I'm just like, grrrrr. :)

So we have multiple machines to cook food in now (all gained over the last 12 months or so, either unexpectedly or bought) and I can't bring myself to use any of them. That said, getting rice to come out right on the stove is tricky. I follow recipes except for cooking times, which I've recently learned I have better luck "feeling out" than actually "timing", so.

[gatheringrivers]

If it helps you at all:

We usually use a japanese sushi rice (a "short grain" variety) in the ratio of 1:3 rice:water - I think our current variety-of-choice is a "Haiga" variety. Also, the rice is tossed in a bowl and the bowl filled-swished-water-dumped usually 3 times before it goes in the cooker for cooking (this removes a large portion of the loose starch, and makes it less inflammatory later.)

I took a quick look on Amazon and don't see our particular rice cooker model, so it may not be available anymore. The Zojirushi ones on amazon are usually available in english, though.

As long as rice cookers are a thing, I'll probably never EVER cook rice on the stove again - my luck has been THAT bad on the stovetop. :(

[loligo]

I find the 1:1 works great for jasmine rice. For sushi rice I use slightly more than 1 (2 cups rice, 2 and a quarter water) and for basmati I use 1 rice to 1.5 water. I haven't tried brown rice yet.

[chickenfeet]

I'm slightly staggered by how much I use our InstantPot. It's the only quick way of cooking sticky rice I've ever come across and I've now used it for all sorts of stuff from "BBQ'd" brisket to pozole.

[conuly]

Terrifying! But exciting!

[lassarina]

I think mine says 1.25:1 for brown rice, but go with the instructions for yours, IMO. Mine hasn't steered me wrong yet.

[mme-n-b.livejournal.com]

I use 1:2, it comes out good.

[marahmarie]

Huh, we have an Instant Pot, too (bought for Other Person for Christmas; when he does cook he uses mostly that, along with a halogen oven I picked up a few months back that likewise, I've never used).

Can't say on the rice, as he's only ever cooked white varieties in it (jasmine, mostly, as there's still tons of it around from a big find of mine a while back). I don't even know the IP proportions on that.

[conuly]

It might actually be worth my while to get a rice cooker too, because I don't want to make all that much rice at one time.

[flamingsword]

It is indeed 1:1, but subtract a bit of water if you cook the rice with veggies, tofu or anything that releases moisture as it cooks, or you will have soupy rice.