This recipe makes as much as you wish to prepare.
Directions:
- Rinse your rise
- Add rice and water to the instant pot. 1:1 ratio for brown and white rice and 2 parts water 1 part rice for wild rice. If you are using the stove top, cook according to the directions on the package.
- White Rice: Cook on high pressure in the Instant Pot for 4 minutes. (if using the stove top, cook according to directions on package) Do a quick release on the instant pot
- Brown Rice: Cook on high pressure in the Instant Pot for 22 minutes. (if using the stove top, cook according to the directions on the package). Do a quick release on the instant pot
- Wild Rice: Cook on high pressure in the Instant Pot for 30 minutes. (if using the stove top, cook according to the directions on the package). Do a quick release on the instant pot
- Line your trays with parchment or silicone
- Add rice to trays (3 cups uncooked equals approximately 1 medium tray after cooked)
- Pre Freeze when possible
- Freeze dry (my cycle time was 36 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
White Rice: 1 Cup FD Rice and 1 Cup water. Microwave for 3 minutes. Stir at each minute.
Brown Rice: 1 Cup FD Rice and 1 Cup water. Microwave for 4 minutes. Stir at each minute.
Wild Rice: 1 Cup FD Rice and 1 Cup water. Microwave for 4 minutes. Stir at each minute.
Notes:
Why freeze dry rice? It takes significantly less time to make meal-ready than starting rice from a bag.
Nutritional Value Per 1 cup White Rice
Calories: 205 Protein: 4 g Fat: 0.5 g Carbohydrates: 45 g Sugar: 0 g Fiber: 0.5 g
Nutritional Value Per 1 cup Brown Rice
Calories: 218 Protein: 5 g Fat: 1.5 g Carbohydrates: 45 g Sugar: 0.5 g Fiber: 3.5 g
Nutritional Value Per 1 cup Brown Rice
Calories: 285 Protein: 11 g Fat: 1 g Carbohydrates: 59 g Sugar: 2 g Fiber: 4 g
Cycle times & rehydration for reference only. Your results may vary
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