This recipe is gluten-free and vegan.
I had been making this recipe on the stove-top or in a rice cooker for years. You can see my original recipe for it here. Now I am 100% on Team Instant Pot when it comes to making rice. It's so easy to add everything at once to my Instant Pot, set it and forget it. The rice is perfect every time.
If you or others in your household normally prefer white rice over brown, this recipe may convert you. Most people wouldn't guess that's it's made with brown rice. The tumeric, ginger, and coconut milk give this rice such amazing flavor and color.
This healthy recipe makes a great accompaniment to many meals. You can read more about my meal suggestions further down in the post.
Here's how easy it is to make this tasty rice.
Step 1. Assemble the ingredients:
Step 2. Use a spoon to easily scrape the peel off of the ginger. Then mince it. I used a Microplane for this, too -- it's one of my go-to gizmos that makes so many prep tasks easier.
Step 3: Zest the lemon. I use a handy dandy Microplane.
Step 4. Add the turmeric to some water and whisk it together.
Step 5. Spray the inside of the IP with cooking spray, add rice, salt, ginger, lemon zest, bay leaves, coconut milk, and tumeric water; stir to combine.
Step 5. Secure lid on IP, turn the lever to SEAL. Set MANUAL, high pressure, 22 minutes. When cooking time is finished, allow to natural release for 10 min., then place a towel over the valve and release pressure.
Step 6. Remove lid and discard bay leaves.
The vivid golden color of the rice looks as good as it tastes.
GARNISHES & ADD-INs: I like to top my rice with macadamia nuts and cilantro. These are optional, of course. You can substitute other nuts, too. Cashews and peanuts are also good with this rice. Parsley can be used instead of cilantro. There are lots of stir-in options too: garbanzo beans, sun-dried tomatoes, artichoke hearts, roasted red peppers, olives, basil (or other herbs)...the list goes on. Use your imagination!
Freezes well. I use quart freezer Ziplocs. Flatten rice into a thin, even layer. This makes thawing faster. Also, once frozen hard, the flat bags store compactly in the freezer. (Bags can be washed and reused.)
view on Amazon: quart freezer bags
To reheat refrigerated or frozen rice, place in covered microwave-safe container and microwave on high in 1-minute intervals, stopping to stir after each minute, until heated through. If dry, add water 1 tablespoon at a time and return to microwave for 30-60 seconds until water is absorbed.
BIG OR SMALL BATCH: I like to make a big batch of this rice and freeze it to have on hand for a variety of meals. If you don't have freezer space to do that and prefer to make a smaller batch, I've got you covered. My printable recipe at the end of this post lists ingredients for a big batch that makes 15 cups or a smaller batch that makes 7.5 cups.
GOES WITH SO MANY MEALS! We love golden rice as a side with grilled veggies and meat or seafood. It also makes a great base for rice bowls. I most often serve it with these recipes:
Make it a Yummy day!
You might also like these rice recipes: