Ingredients
-
1 cup
long-grain brown
rice
-
1 cup
water
-
Pinch of
salt
Instructions
- RINSE rice in a fine-mesh strainer under running water until water runs clear. Place rice, water and salt in the Instant Pot.
- PUT the lid on the Instant Pot and close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 25 minutes (will take 6 min to come to pressure).
- WHEN cooking finishes, open the pressure-release valve to depressurize, about 1 min. Press Cancel, open lid, and fluff rice with a fork before serving.
Chatelaine Quickies: Gingery tofu and rice noodle soup
Nutrition (per serving)
- Calories
- 114,
- Protein
- 3 g,
- Carbohydrates
- 24 g,
- Fat
- 1 g,
- Fibre
- 2 g,
- Sodium
- 29 mg.
- Good source of
- magnesium
Kitchen Tip: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.
