Instant Pot Parboiled Rice (converted rice) produces perfect rice every time. Healthier than regular white rice, parboiled rice grains are firm and tend to be less sticky or clumpy. Learn how to cook Instant Pot parboiled white rice and parboiled brown rice.
Table of Contents
Introduction
I’ve had a few questions from readers about parboiled rice and thought it would be helpful to post a recipe on how to cook Instant Pot Parboiled Rice. Parboiled rice is also referred to as converted rice. A commonly available brand of parboiled rice is Uncle Ben’s Rice, also known as Ben’s Original Rice.
If you’ve ever had rice pilaf at restaurants where every grain is separate and the rice isn’t sticky, you may have been eating parboiled rice.
In order to understand what parboiled rice is and why you might want to use parboiled rice, you’ll need a quick lesson on the parts of the rice grain.
Parts of the Rice Grain
The rice grain has four parts:
- The husk or hull is the hard, inedible outer layer.
- The bran is the next layer and contains fiber, vitamins, and iron.
- Contained within the bran is the endosperm and it’s the largest part of the rice kernel. It contains carbohydrates, vitamins, and protein.
- The embryo or germ is also within the bran and is the nutrient and fiber-rich core of the rice grain.
The Difference Between Brown Rice and White Rice
During the milling process, the outer layer or husk is removed. What remains is pretty much brown rice. If the rice grain is further processed and the bran and germ are removed, what’s left is the starchy endosperm which is white rice.
What is Parboiled Rice?
Parboiling happens before the rice is milled i.e. before the inedible outer layer or husk is removed. The rice with the hull is soaked, partially cooked, cooled, and then dried again.
Once the hull is removed, you have parboiled brown rice. If you further remove the bran and germ, you’re left with parboiled white rice.
Parboiling allows nutrients from the husk, bran, and germ to make their way into the grains of rice. Therefore, parboiled rice (brown or white) is a better source of fiber, vitamins, and other nutrients than regular white rice. However, regular brown rice is nutritionally superior to parboiled brown rice because parboiling causes some loss of nutrients.
Brown rice is better for you because it retains the bran and germ, which are high in fiber, nutrients, and antioxidants. Here’s a ranking in order of healthiest to least healthy:
- Brown rice
- Parboiled brown rice
- Parboiled white rice
- White rice
Parboiling also produces rice that’s less sticky and yields separate kernels once cooked.
Here are some rice recipes you can make in the Instant Pot:
– Instant Pot Brown Rice using Pot in Pot Method
– Instant Pot Jasmine Rice
– Instant Pot Basmati Rice using Pot in Pot Method
Tips and Substitutions
Pot in Pot
You can use the pot-in-pot method to cook a smaller quantity of parboiled rice, but use the ratios and timings from this recipe (Rice : Water = 1 : 1).
[Read More: Instant Pot Rice Using Pot in Pot]
Rinsing the Rice
Although I generally do rinse regular (non-parboiled) rice before I cook it, I don’t rinse parboiled rice since it’s already been soaked and steamed beforehand.
Flavor
You can add more flavor by doing any of the following:
- Substitute the water with broth.
- Add a teaspoon of vegetable oil or butter to add flavor
- Add salt, pepper or other spices.
Doneness
The recipe, as written, produces rice that has a chewy texture. In general, parboiled rice has a chewy quality to it. So if you want a softer rice, you’ll need to increase the pressure cooking time by 1 or 2 minutes. Give it a try as written and the next time you make it, you can change the pressure cooking time.
Brands of Parboiled Rice
One of the most common brands of parboiled rice in U.S. grocery stores is Uncle Ben’s (also known as Ben’s Original). Available in bags or boxes, Uncle Ben’s makes parboiled white rice or parboiled brown rice (whole grain). Zatarian’s and Iberia are two other brands that are commonly available.
Uncle Ben’s also sells Ready Rice, which is pre-cooked rice also know as instant rice, and it’s not the same as parboiled rice. So don’t use it in this recipe.
Minute Rice
Minute Rice is a brand of rice that’s commonly available in the United States. It’s instant rice, not parboiled. Instant rice is rice that’s been completely cooked and dried. So you just have to rehydrate it. It’s very easy to cook on the stovetop but if you want to use an Instant Pot here’s what you need to do:
How to make Instant Pot Minute Rice white rice:
- Add equal parts rice and water to the inner pot
- Pressure cook on High Pressure for 1 minute
- Do a quick release of pressure.
How to make Instant Pot Minute Rice brown rice:
- Add equal parts rice and water to the inner pot
- Pressure cook on High Pressure for 5 minutes
- Do a quick release of pressure.
Releasing Pressure
Once pressure cooking has completed, you can either wait 15 minutes and release pressure OR you can allow the pressure to release naturally. I do either, depending on how much time I have.
[Read More: Instant Pot Natural Release vs Quick Release]
Final Touches
Once the rice has cooked and you open the lid, fluff the rice with a fork. This helps separate the grains of rice.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
Instant Pot Parboiled Rice – Ingredients
- Water or broth
- Parboiled rice
How to Make Parboiled Rice in the Instant Pot (Step by Step Instructions)
- Stir together rice and water.
- Pressure cook.
- Release pressure.
- Fluff rice and serve.
Stir Together Rice and Water
- Add rice to inner pot.
- Add water or broth to rice and stir both together.
Instant Pot Duo Pressure Cook 8 minutes
- Close the lid and make sure the steam release handle is in the Sealing position.
- Press ‘Manual’ (or Pressure Cook) and + or – until the display reads 8 (8 minutes).
Instant Pot Ultra Pressure Cook 8 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 8 minutes (00:08).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Naturally Release Pressure (NPR) on the DUO and ULTRA
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
- Press Cancel and open the Instant Pot.
Fluff Rice and Serve
- Use a fork to fluff the rice.
- Serve into individual bowls or a serving dish.
Instant Pot Parboiled Rice (White and Brown) | Instant Pot Converted Rice
Equipment
Ingredients
- 2 cups parboiled rice e.g. Uncle Ben's Converted Brown Rice or Uncle Ben's Converted White Rice
- 2 cups water or broth
Instructions
- Place rice and water in Instant Pot inner pot. Stir to combine.
- Close the lid.
- Parboiled White Rice: pressure cook on High Pressure for 6 minutes.
- Parboiled Brown Rice: Pressure cook on High Pressure for 8 minutes.
- Once pressure cooking is complete, do a natural pressure release (NPR) or a 15-minute natural release if you're short on time. Open the lid. [Read More: The Different Pressure Release Methods]
- Open Instant Pot and fluff rice with a fork before serving.
Notes
- To adjust the quantities, keep the rice to water ratio of 1:1.
- Increase pressure cooking time by 1 minute for softer rice.
- Be sure to use the same cup for measuring both rice and water.
- See the blog post for more detailed recipe tips. You don’t want to miss any!
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
Recipes You Might Also Like
Healthy Chinese Style Instant Pot Brown Rice and Vegetables
Authentic Instant Pot Red Beans and Rice
Instant Pot Arroz Con Pollo | Chicken and Rice
Barb
Thank you for the wonderful instructions!
I do have a question about the ‘keep warm’ mode when doing natural release. I’ve read other ‘instructions’ that say to turn that mode OFF so the bottom doesn’t burn while doing the Natural Release. Any comment on that?
Thanks
Paint the Kitchen Red
Hi Barb, I’ve found no difference with the Keep Warm being on or off. I tend to keep it on. I think you can try it both ways and see what works for you.
Barb
Made for dinner tonite in my 3qt Instant Pot Duo.
Used 1 cup of Parboiled White Rice (only 2 of us) and 1 cup of water.
Sealed the IP, turned the ‘Keep Warm’, OFF, and set for 6 minutes on HIGH.
Pressure released naturally in 10 minutes.
Rice turned out PERFECT.
Thank You very much for the instructions!
Steve
I used Uncle Ben’s Converted rice in chicken broth for 6 minutes (and about 15-minute natural release). it turned out good although a bit sticky, rather than fluffy (bur flavor was good). Maybe the sticky factor was because of using chicken broth instead of plain water.
Paint the Kitchen Red
Hi Steve, I’ve not made parboiled rice with broth. It could also be that there was too much liquid. Next time you make it, reduce the liquid by a few tablespoons and see how that goes. Thank you for your comment.
Victoria S.
I’m Greek and I loved this simple, quick dinner. I would even make it for my Greek mother and that says a lot! I didn’t have the rice the recipe called for so I used 1 cup basmati (rinsed and drained well) and 1 cup chicken broth (BtB brand) and roughly chopped up fresh chicken thighs. High Pressure 6 mins and 10 min NPR. Came out great. I made it in my 8 qrt duo crisp. This is a keeper recipe. Thank you!
Paint the Kitchen Red
Thank you for you comment!
Kam
Thank you for such a comprehensive post on cooking rice in an IP, and for teaching us about the grain itself. Coming from a family of rice farmers and rice millers, I must say your explanations are spot on and well done!
Rice is a staple in our diet. I will now try cooking parboiled white rice in my IP, instead of buying a new rice cooker.
Please post on how to make Kheer (Indian rice pudding) and which is the best rice to use, in the Instant Pot. Thanks.
Paint the Kitchen Red
Thank you for your kind words. I will add your request to my list!
Nancy Andrews
I’ve used your instructions twice and each time the rice was absolutely perfect! Thank you! Do you have a recipe for instant pot long-grain brown rice?
Paint the Kitchen Red
Hi Nancy, thank you for commenting! Yes, I do have a brown rice recipe. It’s a Pot-in-Pot recipe, but you can use the same exact timings and ratios to make the brown rice directly in the inner pot. Let me know if you have any questions.
Valerie
8 minutes was not enough time and 1:1 was not enough water for parboiled brown rice
Paint the Kitchen Red
Valerie, I’m sorry the timings and ratios didn’t work for you. Can you let me know what brand of rice you used? It could be that there are variations depending on the brand.
Kiara
This worked perfectly for me despite my modifications! I am so sorry for them lol. I was using another recipe for an Asian-style rice and I just needed to know liquid amounts for parboiled rice. For this recipe, I used broth for liquid instead of water. I added some minced fresh ginger (could use ginger paste instead) and 1/2 of an onion in to cook with the rice. When it finished,
I seasoned with a bit of soy sauce and rice vinegar. If I made this again, I might use green onion instead of white.
Paint the Kitchen Red
Kiara, I’m glad you found it useful – sounds delicious. And thanks for the comment!
Barb
It was perfect white rice! Even with an added can of chickpeas.
Paint the Kitchen Red
Wonderful to hear – thanks for commenting!
Jessica
8 minutes worked for Uncle Bens brown rice. But I think I’ll add on more minute next time because I like the rice to be well done. Thanks!
Paint the Kitchen Red
I’m glad to hear it, Jessica. Thank you for sharing and for taking the time to comment.
Pam
There are several chicken with rice recipes I would like to try with IP but when using chicken breast they call for white rice and cook for 10 minutes. Could you use parboiled brown rice in these dishes rather than white and cook for 10 minutes (I do like soft rice)?
Paint the Kitchen Red
Pam, it’s interesting that you should mention this. I tried it recently substituting parboiled rice for regular rice in my Jambalaya recipe. It came out well, except that the rice was not cooked enough even though I used the same cooking time as when I make parboiled rice alone. So I would say that you should experiment but expect to cook the rice a few minutes more than you usually would.