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    Home » Recipes by Type » Pressure cooker

    Pressure Cooker Brown Jasmine Rice

    Published: Apr 5, 2016 · Modified: Jan 24, 2022 by Mike Vrobel · This post may contain affiliate links · 51 Comments

    Pressure Cooker Brown Jasmine Rice
    Pressure Cooker Brown Jasmine Rice

    I love food blogging - except when I weigh myself on Monday and Thursday mornings. Years ago I lost a lot of weight by cutting out processed starches and eating only whole grain carbs. That meant a lot of brown rice, because I love my stir fries and curries - they help me slip in a bunch of vegetables with my meat.

    There are two problems with brown rice.

    Problem one: cooking time. It takes a lot longer to cook brown rice - about an hour on the stovetop. That’s where my pressure cooker comes in; I can have brown rice in about a half an hour.

    Problem two: taste. In other words, my kids. They love the neutral taste of white rice. The first time I tried to serve them brown rice, with its strong, nutty flavor, they took one bite, then refused to eat an more. I would try brown rice every now and again, but they never liked it. That is, until I tried brown jasmine rice. The long grains cook up fluffier than most brown rices, and the flavor is close enough to white rice that they don’t mind it as the side dish with a stir fry or curry. I finally have a brown rice I can serve to the kids.

    Looking for a nutritious side dish, especially to balance out an Asian meal? Try some brown jasmine rice in the pressure cooker.

    Recipe: Pressure Cooker Brown Jasmine Rice

    Equipment

    • Pressure Cooker (I love my Instant Pot Duo)
    Print
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    Pressure Cooker Brown Jasmine Rice


    ★★★★★

    5 from 20 reviews

    • Author: Mike Vrobel
    Print Recipe
    Pin Recipe

    Description

    Pressure Cooker Brown Jasmine Rice recipe - Nutritious brown rice, ready in a little over a half an hour in the pressure cooker.


    Ingredients

    Scale
    • 2 cups brown jasmine rice (Or long grain brown rice, or brown basmati rice)
    • 2 ½ cups water
    • ¾ teaspoon kosher salt (½ teaspoon fine sea salt)

    Instructions

    1. Add the rice to the pot: Pour the rice, water, and salt into the pressure cooker pot and stir.
    2. Pressure cook the rice for 20 minutes with a Natural Release: Lock the lid and cook on high pressure for 20 minutes in an electric PC, or 16 minutes in a stovetop PC. Let pressure come down naturally, about 15 minutes. Fluff the rice with a fork and serve.
    • Category: Pressure Cooker
    • Cuisine: American

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    Adding water and rice to the pressure cooker
    Adding water and rice to the pressure cooker
    Fluffed and ready to serve
    Fluffed and ready to serve

    Notes

    • My favorite brand (so far) is Jasmati brand brown rice from Rice Select, but I have to admit, I don’t have too many choices for brown jasmine rice in my area. If you have a favorite brand, let us know in the comments.

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker White Rice
    Instant Pot Brown Basmati Rice
    Pressure Cooker Thai Green Chicken Curry
    Pressure Cooker Chinese Pork with Dried Plum Sauce
    My Pressure Cooker Recipe Index

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    Reader Interactions

    Comments

    1. Valerie says

      April 14, 2022 at 7:54 pm

      Thank you for this simple instant pot recipe! I’ve been using it for a couple of years now for stir fry, late night snack , side dishes, anything. I use Trader Joe’s brown jasmine rice.

      ★★★★★

      Reply
      • Mike Vrobel says

        April 15, 2022 at 7:41 am

        You’re welcome, glad you enjoy it!

        Reply
    2. Katie FitzGerald says

      October 06, 2021 at 10:23 pm

      I always refer to this recipe now when making my brown jasmine rice! Thank you for introducing me to brown rice that taste great! Hardly eat white ficdt now 🙂

      ★★★★★

      Reply
      • Mike Vrobel says

        October 07, 2021 at 7:28 am

        You're welcome, glad you enjoy it!

        Reply
    3. Valerie says

      June 15, 2021 at 3:31 pm

      Thanks so much for this simple recipe that works every time (I’ve made it almost every week for the last year — good to have rice on hand). FYI: Today I halved the amounts ; I had only a cup of rice. So 1 cup rice, 1 1/4 cup water. Worked just fine. I left the salt out. That can be trickier.

      ★★★★★

      Reply
    4. Jess says

      April 22, 2021 at 6:50 pm

      Really turned out perfect. I used brown jasmine from Trader Joe’s. Going to also make a batch using chicken or beef broth for the water.

      ★★★★★

      Reply
    5. Mark says

      March 21, 2021 at 11:45 am

      Perfect!

      ★★★★★

      Reply
    6. Laurie Lasala-Tuttle says

      March 09, 2021 at 9:38 pm

      Excellent recipe, the best one I've found yet, so I've pinned it for the future!! Thanks so much. I've always been happy with Trader Joe's Brown Jasmine Rice.

      ★★★★★

      Reply
    7. B says

      January 01, 2021 at 11:40 am

      5 stars!!

      ★★★★★

      Reply
    8. Amy says

      November 12, 2020 at 6:27 pm

      Perfect rice every time! Thanks for the recipe!

      ★★★★★

      Reply
      • Mike Vrobel says

        November 13, 2020 at 12:41 pm

        You’re welcome!

        Reply
    9. Kay says

      August 04, 2020 at 10:14 pm

      Perfect, perfect, PERFECT RICE! THANK YOU!

      ★★★★★

      Reply
      • Mike Vrobel says

        August 06, 2020 at 7:21 am

        You're welcome!

        Reply
    10. MIsabel Gomez says

      July 28, 2020 at 1:17 pm

      I found you by casualty!!
      Trying to cook in my new instant pot duo
      Thanks

      Reply
    11. Elisha says

      July 26, 2020 at 8:49 pm

      I use this recipe every time I make brown rice! Thank you so much.

      ★★★★★

      Reply
      • Mike Vrobel says

        July 26, 2020 at 10:04 pm

        You’re welcome!

        Reply
    12. MC says

      June 30, 2020 at 11:36 pm

      Thank you so much for this brown rice recipe. It's the best and works every time...the only one I use!

      ★★★★★

      Reply
      • Mike Vrobel says

        July 01, 2020 at 8:10 am

        You’re welcome!

        Reply
    13. Ramona says

      May 12, 2020 at 6:25 pm

      Love this recipe! Just wondering if cooking time changes if you double the recipe?

      Reply
      • Mike Vrobel says

        May 12, 2020 at 6:30 pm

        No - cooking time stays the same.

        Reply
    14. Robin Vasquez says

      March 31, 2020 at 10:08 pm

      Thank you for this! We usually make brown rice in the instant pot with the same ratio of water and time. Our son brought us a couple of bags of brown jasmine rice to stock us up for sheltering in place, so this rice was new to us. Noticed right away that it filled the kitchen with a fragrant unique smell. It was delicious and perfectly cooked.

      Reply
    15. Lauren says

      March 11, 2020 at 4:24 pm

      This has become my go-to brown rice recipe, so thank you! The only thing I add is 1T coconut oil.

      ★★★★★

      Reply
    16. Nanci says

      March 10, 2020 at 11:08 am

      I am using TJ brown Jasmine rice do I need to rinse it first.
      Thank you

      Reply
      • Mike McIntosh says

        November 20, 2021 at 7:02 pm

        You don't need to rinse brown rice because it hasn't been "polished", the step that removes the healthiest parts of the grain!

        Reply
    17. Kay says

      February 12, 2020 at 10:36 pm

      Perfectly fluffy and sooo good. Used Trader Joes brown jasmine rice, exactly as recipe says.

      ★★★★★

      Reply
    18. Larry Smith says

      November 20, 2019 at 8:26 pm

      This is my recipe now for brown jasmine, and I haven't gone back to white rice since.

      ★★★★★

      Reply
      • Mike Vrobel says

        November 21, 2019 at 9:46 am

        Great!

        Reply
    19. Hilary says

      July 29, 2019 at 8:51 pm

      Perfect every time! Thanks!

      ★★★★★

      Reply
      • Mike Vrobel says

        July 29, 2019 at 8:57 pm

        You’re welcome!

        Reply
    20. Amy says

      April 30, 2019 at 5:45 pm

      I use Dynasty Jasmine brown rice - it's great and cones in a bigger bag for not much $$$

      Reply
    21. Mary says

      April 19, 2019 at 5:28 pm

      I just made this tonight and it is wonderful. I pinned it to my Pinterest Instant Pot Board. Thank you so much for sharing. I am learning to use my new Instant Pot so this is great.

      Mary

      ★★★★★

      Reply
    22. Pamela Mitchell says

      March 09, 2019 at 8:13 pm

      I usually rinse the white rice. Does brown rice require rinsing?

      TIA

      ★★★★★

      Reply
      • Mike Vrobel says

        March 10, 2019 at 3:26 pm

        I don't rinse either white or brown rice. It won't hurt to rinse, so if it makes you feel better, go for it!

        Reply
        • Mike McIntosh says

          November 20, 2021 at 7:04 pm

          My exception is sushi rice. It really works better if well rinsed.

          ★★★★★

          Reply
    23. Liz Stambaugh says

      February 12, 2019 at 5:08 pm

      Perfectly cooked rice. Thank you. I used the trader joes brown jasmine rice. Thanks for the recipe.

      ★★★★★

      Reply
    24. Aaron Friedman says

      December 28, 2017 at 10:26 am

      Is the kosher salt in this recipe Morton's? Diamond Crystal should be 2 to 1 in relation to fine sea salt/table salt.

      Reply
    25. Gillian Didier Serre says

      March 25, 2017 at 4:45 pm

      Hi mike your pressure cooker brown rice recipe is spot on excellent ts to you I cook brown rice every week in The Instant Pot..that's great for me being diabetic and also anglo indian (British imfusion????)

      Reply
    26. Carrie says

      March 14, 2017 at 6:39 pm

      Finally a rice recipe that worked in my Instant Pot. I had tried two other recipes but third time was a charm. This is an excellent brown rice recipe. Did my usual trick of laying a towel over the pot then put the lid on after cooking to absorb the steam. Perfect rice! Thank you!

      Reply
    27. Gretchen says

      November 22, 2016 at 2:57 pm

      Thanks for this. I cooked long grain brown rice in my Instant Pot using your instructions and it turned out perfectly. I let the pressure come down naturally for about 15 minutes and then (after checking to make sure it was done) left it on warm for a couple of hours before we ate it. It maintained a nice texture. I prefer long grain rice more on the dry side, with separated grains, and this ratio / timing worked perfectly.

      Reply
    28. Mary K says

      October 14, 2016 at 10:32 am

      I recently bought some brown jasmine rice at Trader Joe's and was looking for suggestions on cooking it in the Instant Pot .. Thanks for this post ... It's very helpful.

      As for leftover rice, I always put it in ziploc bags and freeze it. When I'm ready to use it, let it thaw or just break it up until you can get it out of the bags; place in microwave safe bowl and cover with damp paper towel to steam it in the microwave. Just a minute or two will have it steaming hot again without overcooking it.

      Reply
    29. Jennifer says

      September 05, 2016 at 6:09 pm

      Does short grain brown rice work? Would I need to adjust time or water amount?
      Thanks for your easy to follow recipes!

      Reply
      • Mike V says

        September 06, 2016 at 9:13 am

        You shouldn't have to adjust the recipe - it should work with most types of brown rice (short, medium, and long grain.)

        Reply
    30. Vicky says

      June 08, 2016 at 9:27 am

      If I'm using the IP, do I set it to "rice" or just set it manually?

      Reply
      • Mike V says

        June 08, 2016 at 9:38 am

        I always use manual.

        Reply
        • Laurie Lasala-Tuttle says

          May 17, 2021 at 11:17 pm

          Excellent recipe! Always use this one, minus the salt! Thanks Mike.

          ★★★★★

          Reply
          • Mike Vrobel says

            May 18, 2021 at 11:02 am

            You’re welcome!

            Reply
    31. Sigrid Trombley says

      April 07, 2016 at 7:48 pm

      Mike, have you also tried brown basmati rice and if so, how would you compare the difference in taste between the brown basmati and the brown jasmine?

      Reply
    32. Rita says

      April 05, 2016 at 9:49 am

      I forgot to mention that after the pressure release I put a clean folded towel on the top of the cooker and rest the lid on top of it to absorb steam and let it stand until I'm ready to serve. Which now makes me wonder if I'm using a little too much water to begin with.

      Reply
    33. Rita says

      April 05, 2016 at 9:44 am

      I've been using Trader Joe's brown jasmine rice in my Kuhn stovetop cooker and usually make more than I need for one meal. I pack it in quart Ziploc freezer bags and reheat as needed, or break off just enough to add to a bowl of soup or a salad.

      2 cups rice to a scant 2 3/4 cups broth or water (or a combination), depending on the entree. Plus 1 to 2 tablespoons butter to reduce foaming and for flavor + 2 teaspoons Diamond Crystal kosher salt. I cook it on high pressure for 23 minutes and allow the pressure to come down naturally, about 7 to 10 minutes. This makes about 5 cups of cooked rice.

      Maybe the timing is the difference in brands or that we just prefer our brown rice a little softer, like white rice. Note that my rice kernels remain whole and are not "blown."

      I should try it in my Cuisinart digital cooker but since digitals take more time from start to finish than stovetops do, I'm usually too pressed for time to do so. One day. OK. I'll try it this evening if I can find counter space for "Tubby."

      Reply
    34. Chris L says

      April 05, 2016 at 8:25 am

      Two cups of dry rice to start sounds like it yields a lot by the time it's done. How long does this cooked rice last in the fridge before it goes bad?

      Reply
      • Mike V says

        April 05, 2016 at 8:40 am

        Two to three days in the fridge; 2 to 3 months in the freezer.

        Reply

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