Eosinophilic Esophagitis Friendly Instant Pot Brown Rice
Brown rice is one of those reliable staples that works beautifully as a base for so many meals, and the Instant Pot makes it genuinely foolproof. For anyone managing eosinophilic esophagitis, keeping ingredients simple and tightly controlled is everything — and this recipe delivers exactly that with just four clean, minimal components. Rinsing the rice first removes excess starch, which helps the grains cook up light and separate rather than sticky or gummy. The natural pressure release followed by a short rest period is the real secret here, giving you fluffy, tender rice without any guesswork. A touch of olive oil is optional but adds a subtle richness that makes even a plain bowl feel satisfying. This is the kind of foundational recipe worth having on repeat — easy to pair with safe proteins and vegetables, and simple enough to batch-cook and refrigerate for the week ahead.
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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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