Brown Jasmine rice is a variety of long grain rice originally grown in Thailand. It is one of the popular varieties of rice due to its nutty flavor and floral aroma. When cooked, it has a little bite to it. It pairs very well with most curries and grilled meats. Brown rice tends to be a healthier choice than white rice since it doesn’t go through the milling process to make it white. Since it retains its ‘brown’ husk, it also ends up retaining fiber and many essential nutrients. It’s often recommended to people following a low-carb or a low calorie diet.
Everyone likes their rice a certain way. Almost every culture has their unique way of eating it. So, the end result can wary between a sticky texture to firm kernels. Which is why cooking time and water-to-rice ratio is different for everyone. The time and ratio is different for a short-grain brown rice. So you see, one size doesn’t fit all here!
I did many experiments with cooking times and water ratios to find the perfect combination for Jasmine Brown rice. I found that Basmati Rice had similar results. Here is what I realized:
- My family likes our rice to be in between soft and firm. So, the ratio of 1 cup rice to 1 cup + 2 tablespoons water + 1 teaspoon ghee/oil, Manual (High) 22 minutes, NPR, works best for us. We typically eat our rice with curries or stir-frys.
- If you like your rice more firm than soft, then a 1: 1 ratio, Manual (High) 20 minutes, NPR.
- If you like your rice more soft and fluffy, 1:1.25 ratio,Manual (High) 22 minutes, NPR.
Brown Jasmine Rice in Instant PotPrint Recipe
- 1 cup brown jasmine rice
- 1 cup water (+2 tablespoons for softer texture)
- 1/2 teaspoon salt
- 1 teaspoon olive oil
Turn on Instant Pot. Add rice, water, salt and oil. Stir. Close the lid. Set valve to 'Sealing'. Press MANUAL (High) for 22 minutes.
Wait for natural pressure release (NPR). Open lid. Fluff rice with a fork.