Cara Memasak Nasi Merah dalam Panci Instan

Instructions

1. DO NOT use scaling (x 2 or x 3) for this recipe.
2. Before You Start: Please note that Japanese short-grain brown rice requires a soaking time of 6 hours overnight. If you‘re cooking Japanese short-grain white rice, see my post on how to make white rice in an Instant Pot. Also note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yields 4⅓ cups (660 g) of cooked rice. This is enough for 4 Japanese rice bowls (typically 150 g each) or 6 onigiri rice balls (typically 110 g each). 1 cup of cooked rice weighs about 5.3 oz (150 g).
3. Gather all the ingredients. To measure the rice, overfill a US cup measure (a ¾-cup measure works well) or a rice cooker cup with uncooked short-grain brown rice and level it off. Put the rice in a large bowl. Repeat until you have measured the amount of rice needed. Here, I measured 2 rice cooker cups of short-grain brown rice.
4. Rinse the brown rice a few times.
5. Rub the brown rice between your hands and rinse with water several times. In Japanese, this is called momi arai (もみ洗い).
6. Add water to cover the rice and let it soak for 6 to 12 hours (at least 6 hours). Soak extra time during winter months.
7. Drain and shake off the water completely.
8. Add the drained brown rice in the Instant Pot or other pressure cooker.
9. Add salt.
10. Add the water and evenly distribute the rice in the pot.
11. Close the lid of the Instant Pot, press 'Manual' and set 20 minutes on high pressure.
12. Allow the Instant Pot to release pressure naturally for 10 minutes. Then "Quick Release” the pressure. Cover the steam vent with a kitchen towel and twist the valve to cover your fingers.
13. Open the lid. It's a success when you see small holes on the rice surface (in Japanese, we call them kani ana—crab holes).
14. Fluff the rice using a rice paddle/scooper. Serve the brown rice immediately or transfer to an airtight container and store in the refrigerator for up to a week or the freezer for 1 month.