This page contains affiliate links to Amazon. By purchasing something after clicking one of these links on this blog or my Amazon Page, I may receive a small commission (at no additional cost to you). Thank you for helping support my family. For more information, please see Disclosure Policy.
Parboiled rice is one of my favorite types of rice. Parboiled rice is similar nutritionally to brown rice making it a better choice over white rice (source). The process needed to create parboiled rice gives the rice it’s own unique texture and flavor. If you have never tried instant pot parboiled rice, I would highly recommend it. I no longer purchase traditional white rice.
I’ve already shared how easy it is to make jasmine rice in an electric pressure cooker. In keeping with the same theme, today I’ll share how quickly you can make parboiled rice in your Instant Pot.
- 4 cups parboiled rice
- 4 cups water
- 2 tbsp unsalted butter
- pinch of salt
-
Removing the lining from your electric pressure cooker (Instant Pot). With the rice measuring cup, measure out 4 cups of parboiled rice into the liner.
-
Next fill the liner with water and swish the rice around to help loosen any starch.
-
Drain and repeat the process several times to rinse off all of the starch from the rice until the water is no longer cloudy.
-
Drain a final time and return the rice to the pot liner.
-
Next, measure 4 cups of water and add to the rinsed rice in the pot.
-
Give a slight stir, then add 2 tbsp of unsalted butter and a pinch of salt.
-
Place the liner back into the instant pot or electric pressure cooker. Lock the lid and set the valve to sealing.
-
Then, on your Instant Pot press the white rice pre-set button TWICE.
-
Once cooking has completed, use the quick release valve to release the pressure. Once all pressure is released, remove the lid and fluff the rice with a fork.
I purchased an Instant Pot several years ago. It has quickly become one of my most used small appliances in my kitchen, along with my KitchenAid. The reason for this is because the Instant Pot is able to replace several small appliances. My rice cooker and slow cooker were donated not long after I started using the Instant Pot. I found that I no longer needed these appliances. I think an Instant Pot and a KitchenAid Stand Mixer are two small appliances every home chef needs in their kitchen.
My youngest is obsessed with rice! Your recipe sounds and looks super delicious and so easy to make in an instant pot! Yummers!
Yum we are huge rice fans in our family mostly because I can’t eat potatoes so this is my substitute. This looks so good and so easy. I need an instant pot!
I love a great rice recipe. I would love to own an Instant Pot eventually. These recipes make me jealous.
Is the White Rice button just the Rice button on the Instant Pot? And thanks for the tip about pressing it twice!
Yes, the white rice button is the rice button on the Instant Pot.
This recipe was amazing! Cannot believe how quickly it cooked :)
how many would this serve?
4-6 depending on serving size
Is rinsing required to cook in the Instant Pot?
Yes, rinsing is a necessary step to prevent the rice from sticking together. Rice is covered in starch, by rinsing you get rid of the starch so that the grains won’t stick together during cooking.
Rinsing is not required for parboiled rice. Parboiled rice is processed with high pressure steam which gets rid of any surface starch, which is already minimal. That’s why it has a brownish color, unlike white rice. I’ve never rinsed parboiled rice and all the grains cook separately, without sticking. You can find more information about parboiled rice on wikipedia, and how it’s different from white rice.
As for white rice, there is minimal starch on the surface. The powdery stuff that clouds the water is actually powdered vitamins. You can see this in the ingredients. Indeed, if you look at the directions on package of any American-processed white rice, it specifically says to NOT rinse. Basically, you’re just washing away the vitamins, which is a waste.
Does rinsing the rice make it less sticky? Yes, sort of, but only minimally. And it has nothing to do with “surface starch.” When you presoak the rice, it affects how the alpha and beta starches are processed when it cooks, resulting in slightly less sticky rice. I sometimes pre-soak but I never waste the vitamins by pouring out the water. Many of the expensive fuzzy logic Zojirushi rice cookers start out with a warm pre-soak cycle for this very reason, which is why they take 40 mins to cook white rice.
Regardless, surface starch is mostly a myth, and there is no reason to rinse parboiled or white rice. Parboiled rice is already processed with high pressure steam so that the grains cook separately. You can call Carolina, the rice company, to verify all this.
Sorry if this sounds like a really stupid question, but you say to use the little measuring cup that comes with the instant pot to measure the rice. Are you using that same measuring cup to measure the 4 cups of water or an actual measuring cup to measure 4 cups of water?
I use the same measuring cup to measure the rice as well as the water. You can use an actual measuring cup if you no longer have the cup that came with the Instant Pot just make sure you measure the rice and water separately using the same container so that the measurements will be accurate.
What matters is the ratio, so if you use the small Asian cup to measure the rice, use the same cup to measure water. I generally use a normal imperial 8oz cup.
Thank you so much for this post! I love my instant pot but have been struggling to make perfect rice with it. It either comes out too mushy or too hard. My daughter and I made cilantro rice today following this method and it worked perfectly!
I’m so happy to hear that. Cilantro rice sounds delicious!
Why do you push the rice button twice?
Pushing the button twice on the Instant Pot turns off the “warming” feature that automatically starts after the cook cycle is complete.
Is it the same cooking time for parboiled brown rice like Minute Rice ?
I’m not sure what the cooking time would be for the brand Minute Rice. This is a how-to for just the regular bags of parboiled rice you may find at the grocery store.
No, they’re VERY different! Minute Rice is called that because the rice is already cooked. It is then dehydrated. So essentially all you’re doing is to rehydrate it with hot water. There is absolutely no reason to make it in a pressure cooker. In fact, the pressure and heat would probably turn it into mush.
Parboiled rice is uncooked or partially cooked rice, just like regular white rice. However, it is processed with high pressure steam blasting through the brown husk. That results in the rice absorbing some of the fiber and nutrients from the husk, which is why the rice is brownish. Nutritionally, parboiled rice is somewhere in between brown rice and white rice. It is also less sticky than white rice.
In terms of cooking times, parboiled rice takes about the same amount of time as regular white rice. And you’d generally use a little more water than you would in white rice, although that’s a matter of taste. I generally use a 1-to-1 rice-to-water ratio for white rice, and 1.25-to-1 for parboiled rice.
Thanks !!
Thanks for sharing this recipe! Parboiled rice is the only kind of rice my husband and I buy at the grocery store! He is Spanish decent, so we go through at least a10 pound bag a month. Thanks again for sharing!
Any recommendations with high-pressure button instead of rice one? thank you
I’m not certain. On my Instant Pot, the rice button is pre-programmed to: high-pressure for 12 minutes. Maybe that will help.
How much time to cook? Different amounts of rice? Why quick release? Other places say natural release. Do you find its better? Why so much rinsing? Parboiled already has starch removed.
The time to cook parboiled rice is 12 minutes no matter the amount of rice you are trying to cook in an Instant Pot. I use quick release after the rice is done cooking to prevent the rice from overcooking and becoming mushy. I rinse the parboiled rice to remove the starch from the rice. When rinsing parboiled rice one can see that starch is not removed from parboiled rice. “Parboiled” refers to the way that it is processed prior to being packaged and sold. The reason for rinsing the starch from the rice is to prevent the rice from sticking when it cooks. If you leave the starch on the rice and cook it there is a chance the rice will stick together and not be separated little grains of deliciousness.