This is Yvonne Hill’s Instant Pot Hapa Rice Recipe that she posted on my Facebook page and with her permission, I’m very happy to share this with you.
Yvonne has some amazingly creative recipes that she shares with us, and I hope this is the first of many of her recipes that I will post on the blog.
Here’s a description of this rice, in Yvonne’s own words.
What exactly is Sprouted Brown Rice, and why is it better than just using regular brown rice?
Sprouted brown rice is simply rice that has been partially germinated. It releases more of the nutrients in brown rice, improves the texture and taste, and makes it much easier for the tummy to digest. Japanese studies presented at a United Nations Food and Agriculture Organization symposium in 2004 indicate that sprouting rice by soaking it in warm water for 8 to 24 hours can increase fiber by as much as four times, B vitamins and magnesium by as much as three times and gamma-aminobutyric acid (or GABA) by as much as 10 times.
What does sprouted brown rice taste like?
While regular brown rice can have a slightly bitter taste, is chewy and may cause bloating, cooked germinated brown rice has a softer texture, sweeter taste and is easier on the tummy. The cooking time for germinated rice vs. regular brown rice is also shorter — 30 to 35 minutes compared with 45 minutes. Of course in an Instant pot, this time can be further reduced. This recipe calls for a 12-minute cook time.
Where can I get the ingredients for this dish?
- To measure water Hawaiian style, use your index finger to lightly touch the top of the uncooked rice itself, and ensure the water cames up to your knuckle line.
- Cook for 12 minutes under High Pressure, and then let it release pressure naturally.
- Sprinkle with Furikake Rice Seasoning and serve.