How to Cook Sprouted Brown Rice
Three easy methods for perfectly cooked sprouted brown rice in your pressure cooker, on the stovetop, or in a rice cooker.
Servings: 6 servings
Ingredients
- 1 cup sprouted brown rice
- 1-½ to 1-¾ cups water or chicken broth (use less water for the pressure cooker)
- 1 teaspoon salt
Instructions
Pressure Cooker (Instant Pot):
- Add the rice, 1-½ cups water (or broth), and salt to the pressure cooker. (Since there is minimal evaporation in a pressure cooker, you do not need as much liquid when you cook with this method so use the smaller quantity)
- Lock the lid and set the steam release valve to sealing.
- Cook on manual for 16 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining pressure.
- Fluff with a fork and serve.
Stovetop Instructions:
- Combine rice, 1-¾ cups water (or broth), and salt in a saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to a low simmer and cover. Cook for 30 minutes.
- Remove from heat and let the rice sit, covered, for 10 minutes.
- Fluff with a fork and serve.
Rice Cooker Instructions:
- Place rice, 1-¾ cups water (or broth), and salt in the rice cooker.
- Start the cooker and let it cook until finished.
- Fluff the rice with a fork before serving.
Notes
- Instant Pot: Because there is minimal evaporation in a pressure cooker, use less liquid when cooking with the Instant Pot. A 1:1 ratio of germinated brown rice to liquid works best.
- For the Rice Cooker: Rice cookers vary from brand to brand. Many rice cookers just have an on/off button that works well for sprouted brown rice. If you have a cooker with different settings then use the setting for brown rice.
Nutrition
Serving: 1 | Calories: 157kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 510mg | Fiber: 1g | Sugar: 1g
