instant_pot_golden_brown_rice
Golden Coconut Milk Brown Rice In An Instant Pot


Monica's favorite gear for
making Golden Brown Rice
This 6-quart size is the most popular. It's great for everyday use.
Also available: 8-quart (for big batches)
This is my favorite brown rice. It is the closest to white rice in taste and texture.
This versatile tool has so many uses. For this rice, I used it to grate the ginger and zest the lemon. It's also good for grating Parmesan or nutmeg.
This staple in Thai cooking adds flavor and nutrition to this rice dish. I use half of this full-fat coconut milk and half lite coconut milk (click below for the lite version)
Also available: lite coconut milk
This is my favorite brown rice. It's lighter texture & flavor make it a closer substitute for white rice.
This adds the golden color to this rice along with a big nutrition boost. Turmeric is a main ingredient in curry powder.

Golden Coconut Milk Brown Rice In An Instant Pot

a healthy side flavored with tumeric and ginger


Golden Coconut Brown Rice | Instant Pot

By Monica              makes 15 cups*
Serve this easy, healthy, vegan rice as a side with grilled veggies and meat/seafood, Indian or Thai food, or as a base for rice bowls. From TheYummyLife.com #coconutmilk #tumeric #InstantPot #healthy #vegan #glutenfree #ricebowls

Serve this easy, healthy, vegan rice as a side with grilled veggies and meat/seafood, Indian or Thai food, or as a base for rice bowls.

Ingredients
  • 1 tablespoon dried turmeric
  • 1/2 cup water
  • 2 lbs (5 cups) basmati or jasmine brown rice
  • 1-1/2 teaspoons lemon zest (zest from 1 lemon)
  • 1 tablespoon minced ginger
  • 4 dried bay leaves
  • 1 tablespoon kosher salt
  • 2 (13.5 oz) cans coconut milk
  • 2 (13.5 oz) cans lite coconut milk
  • GARNISHES (optional)
  • Fresh cilantro or parsley, chopped
  • Macadamia nuts, peanuts, cashews, chopped

Directions
In small bowl, whisk together water and tumeric.

Spray inside of Instant Pot (IP) with cooking spray. Add turmeric water and remaining ingredients (excluding garnishes); stir to combine. Place lid on IP, turn lever to SEAL. Set MANUAL, high pressure, 22 minutes. Allow to natural release for 10 min., then place towel over valve and release pressure. Remove lid. Discard bay leaves. Fluff with fork and serve.  Add garnishes , if desired.

NOTE: Total IP time from start to finish is 43 minutes -- 11 minutes to come to pressure + 22 minutes cooking time + 10 minutes natural release.

MAKE AHEAD & FREEZING TIPS:
--May be made up to 3 days ahead and refrigerated. Reheats well in microwave.
--Freeze in 1 qt. Ziploc freezer bags, 3 cups of rice per bag. Flatten rice in bags to thin, even layer, and press out air before sealing for easy stacking and thawing/reheating. To reheat frozen rice, transfer to covered microwave safe dish. Cook with full power for 2 minutes, stir; cook another 1-2 minutes until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds, until water is absorbed.

*FOR SMALLER BATCH (7-1/2 cups of cooked rice); follow same procedure, except use 1-1/2 teaspoons turmeric, 1/4 cup water, 3/4 teaspoon lemon zest, 1-1/2 teaspoons minced ginger, 2 dried bay leaves, 1 teaspoon kosher salt, 1 can coconut milk, 1 can lite coconut milk, 2-1/2 cups brown basmati or jasmine rice.

This recipe is gluten-free and vegan.

I had been making this recipe on the stove-top or in a rice cooker for years. You can see my original recipe for it here. Now I am 100% on Team Instant Pot when it comes to making rice. It's so easy to add everything at once to my Instant Pot, set it and forget it. The rice is perfect every time.

If you or others in your household normally prefer white rice over brown, this recipe may convert you. Most people wouldn't guess that's it's made with brown rice. The tumeric, ginger, and coconut milk give this rice such amazing flavor and color. 

This healthy recipe makes a great accompaniment to many meals. You can read more about my meal suggestions further down in the post.

Here's how easy it is to make this tasty rice.

Step-by-step photos for making
Golden Brown Rice in an Instant Pot

 

Step 1. Assemble the ingredients:

  • basmati or jasmine brown rice (no need to rinse it in this recipe)
  • canned coconut milk--I use half whole and have lite. This is the kind found in the Asian aisle of your grocery store. Don't use the diluted version in the cartons.
  • turmeric powder
  • bay leaves
  • zest from 1 lemon
  • fresh ginger

view organic ingredients on Amazon:
gluten free basmati brown ricecoconut milklite coconut milkturmeric

1_ingredients_golden_rice.jpg

Step 2. Use a spoon to easily scrape the peel off of the ginger. Then mince it. I used a Microplane for this, too -- it's one of my go-to gizmos that makes so many prep tasks easier.

view Microplane on Amazon

2_collage_grating_ginger.jpg

Step 3:  Zest the lemon. I use a handy dandy Microplane.

3_zest_lemon.jpg

Step 4.  Add the turmeric to some water and whisk it together.

4_collage_tumeric_water.jpg

Step 5. Spray the inside of the IP with cooking spray, add rice, salt, ginger, lemon zest, bay leaves, coconut milk, and tumeric water; stir to combine.

view Instant Pots on Amazon:  6-quart (most popular size), 8-quart (for large batch cooking)

5_collage_add_to_Instant_Pot_resizetm.jpg

Step 5.  Secure lid on IP, turn the lever to SEAL. Set MANUAL, high pressure, 22 minutes. When cooking time is finished, allow to natural release for 10 min., then place a towel over the valve and release pressure. 

  • NOTE: Total IP time from start to finish is 43 minutes -- 11 minutes to come to pressure + 22 minutes cooking time + 10 minutes natural release.

6_collage_IP_on.jpg

Step 6. Remove lid and discard bay leaves. 

7_collage_cooked_rice_resizetm.jpg

The vivid golden color of the rice looks as good as it tastes.

8_squareIMG_2923resizetm.jpg

GARNISHES & ADD-INs:  I like to top my rice with macadamia nuts and cilantro. These are optional, of course. You can substitute other nuts, too. Cashews and peanuts are also good with this rice. Parsley can be used instead of cilantro. There are lots of stir-in options too: garbanzo beans, sun-dried tomatoes, artichoke hearts, roasted red peppers, olives, basil (or other herbs)...the list goes on. Use your imagination!

9_nuts_and_cilantro.jpg

Freezes well. I use quart freezer Ziplocs. Flatten rice into a thin, even layer. This makes thawing faster. Also, once frozen hard, the flat bags store compactly in the freezer. (Bags can be washed and reused.)

view on Amazon:  quart freezer bags

10_IMG_0267_resizetm.jpg

To reheat refrigerated or frozen rice, place in covered microwave-safe container and microwave on high in 1-minute intervals, stopping to stir after each minute, until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds until water is absorbed.

BIG OR SMALL BATCH:  I like to make a big batch of this rice and freeze it to have on hand for a variety of meals. If you don't have freezer space to do that and prefer to make a smaller batch, I've got you covered. My printable recipe at the end of this post lists ingredients for a big batch that makes 15 cups or a smaller batch that makes 7.5 cups.

GOES WITH SO MANY MEALS! We love golden rice as a side with grilled veggies and meat or seafood. It also makes a great base for rice bowls. I most often serve it with these recipes:

 11_collage_rice_meals_resizetm.jpg

Make it a Yummy day!

Monica

Link directly to this recipe
Golden Coconut Brown Rice | Instant Pot
By Monica              Servings: makes 15 cups*
Ingredients
  • 1 tablespoon dried turmeric
  • 1/2 cup water
  • 2 lbs (5 cups) basmati or jasmine brown rice
  • 1-1/2 teaspoons lemon zest (zest from 1 lemon)
  • 1 tablespoon minced ginger
  • 4 dried bay leaves
  • 1 tablespoon kosher salt
  • 2 (13.5 oz) cans coconut milk
  • 2 (13.5 oz) cans lite coconut milk
  • GARNISHES (optional)
  • Fresh cilantro or parsley, chopped
  • Macadamia nuts, peanuts, cashews, chopped
Directions
In small bowl, whisk together water and tumeric.

Spray inside of Instant Pot (IP) with cooking spray. Add turmeric water and remaining ingredients (excluding garnishes); stir to combine. Place lid on IP, turn lever to SEAL. Set MANUAL, high pressure, 22 minutes. Allow to natural release for 10 min., then place towel over valve and release pressure. Remove lid. Discard bay leaves. Fluff with fork and serve.  Add garnishes , if desired.

NOTE: Total IP time from start to finish is 43 minutes -- 11 minutes to come to pressure + 22 minutes cooking time + 10 minutes natural release.

MAKE AHEAD & FREEZING TIPS:
--May be made up to 3 days ahead and refrigerated. Reheats well in microwave.
--Freeze in 1 qt. Ziploc freezer bags, 3 cups of rice per bag. Flatten rice in bags to thin, even layer, and press out air before sealing for easy stacking and thawing/reheating. To reheat frozen rice, transfer to covered microwave safe dish. Cook with full power for 2 minutes, stir; cook another 1-2 minutes until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds, until water is absorbed.

*FOR SMALLER BATCH (7-1/2 cups of cooked rice); follow same procedure, except use 1-1/2 teaspoons turmeric, 1/4 cup water, 3/4 teaspoon lemon zest, 1-1/2 teaspoons minced ginger, 2 dried bay leaves, 1 teaspoon kosher salt, 1 can coconut milk, 1 can lite coconut milk, 2-1/2 cups brown basmati or jasmine rice.

You might also like these rice recipes:



Posted on Saturday, July 18th, 2020








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