Red rice step-by-step recipe with video and photos.
About this recipe
Whole grain red rice is a variety of rice that gets it color from anthocyanins. It has a red/maroon bran, giving it a distinctive red color. It has a longer cooking time than white rice and also requires more water to cook.
When cooked well, it has a slightly chewy texture with an earthy and nutty flavor. The cooked grains are plump and bigger when compared to regular white rice. It does not have the beautiful aroma that Basmati rice has, but it is unique in its own way. It is also considered the most nutrient-dense among the different varieties of rice.
This variety of rice gets its color from a component called anthocyanin, which is rich in antioxidants, essential minerals, and nutrients. It is also a good source of dietary fiber and is known to have anti-inflammatory and antibacterial properties.
There are many varieties of this rice, for example, Thai cargo rice, Himalayan rice, Bhutanese rice, matta rice. In South India, a variety of red rice is popular, known as Kerala matta. Also called rose matta rice or Palakkad matta rice, it is widely eaten in Kerala.
Traditionally, this rice is soaked overnight (or for a few hours) and is slow-cooked with no soaking. However, making it in an Instant Pot requires no soaking and the cooking time is also less when compared to cooking it on a stovetop. Read on for FAQs, serving suggestions, and step-by-step instructions.
Click here to see how to make perfect basmati rice in Instant Pot.
Red rice: This is the main ingredient.
Water: Where possible, use filtered water.
Step by step instructions
Wash the rice thoroughly in cold water. Drain all the water and add it to the inner pot of the Instant Pot (steps 1,2).
Add 1½ cups of water and give it a good mix. Secure the IP lid and set it to Pressure cook mode (high) for 20 minutes (steps 3,4).
Do a natural release of pressure (this may take 15-18 minutes). Open the lid and gently fluff up the rice (steps 5,6).
I used one measuring cup of uncooked rice, which gave me approximately 4 cups of cooked rice. This recipe can be doubled, tripled, or halved as needed.
You can add ½ teaspoon salt for seasoning. However, traditionally, when making plain steamed rice, seasoning is not added.
Do not do a quick release of pressure. This dish needs a natural release of pressure. Quick pressure release can make the rice clumpy and sticky.
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You can replace it with your regular white rice and can pair it with curries of your choice. This rice is also perfect for making salad or grain bowls and fried rice. Here are some delicious recipes you can pair it with.
No. While both the varieties have the hull removed (with bran and germ intact), red rice has more nutrients when compared to brown rice. Red rice gets its unique red/maroon color from anthocyanins, which also makes it rich in antioxidants. Brown rice also has a lesser shelf life.
Again, no. Wild rice is technically not rice. It is grains from four species of grass that grow in North America. It too is very rich in nutrients and antioxidants. Wild rice has the longest cooking time and needs more water to be cooked when compared to other rice varieties.
It can be paired with both rich curries as well as plain yogurt. See the 'serving suggestions' above for some delicious recipes to serve with Kerala rice. It can also be used to make fried rice, grain bowls, and porridge.
It can be stored in the refrigerator for up to one week. Cool the rice, portion it, and place it in an air-tight container before storing it.
I use the ratio of 1:1.5 in this recipe, which gives me perfectly cooked grains that are fluffy, separate, and not clumping together.
- is tried and tested
- gives the perfect texture
- is very easy to make and saves time when compared to the stovetop cooking method
Perfectly Cooked Red Rice in Instant Pot
- 1 cup red rice
- 1½ cups water
- Wash the red rice thoroughly in cold water.
- Drain all the water and add it to the inner pot of the Instant Pot.
- Add 1½ cups of water and give it a good mix.
- Secure the IP lid and set it to Pressure cook mode (high) for 20 minutes.
- Do a natural release of pressure (this may take 15-18 minutes).
- Open the lid and gently fluff up the rice.
- Serve warm with curry of your choice.