Carrageenan Free Instant Pot Brown Rice
Brown rice sounds simple, but getting it perfectly fluffy and separate — not mushy or gummy — is where most stovetop attempts fall short. The Instant Pot changes all of that, using high pressure and a natural release to cook every grain evenly from the inside out. A quick rinse under cold water before cooking washes away excess starch, which is the secret to that light, non-clumpy texture. Just a touch of olive oil and kosher salt are all the seasoning this needs, keeping the ingredient list clean and completely free of additives or thickeners that sneak into packaged rice products. Carrageenan, a common additive in processed and pre-seasoned grain mixes, has no place here — this is just real food, cooked simply. The five-minute rest after pressure cooking lets the grains dry out and separate beautifully before you even pick up a fork. It's the kind of reliable, wholesome base you'll want to make every week.
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain brown rice
- 1 ¾ cups water
- ½ tsp kosher salt
- 1 tsp olive oil (optional)
Instructions
- 1
Place the brown rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Drain well.
- 2
Add the rinsed rice, water, salt, and olive oil (if using) to the Instant Pot insert. Stir briefly to combine.
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