Comments on: Simple Asian Rice – Instant Pot Recipe

By: Julie Menghini

Julie Menghini — Fri, 22 May 2026 17:02:58 +0000

In reply to Marisa. I'm sorry it didn't work for you, Marisa. As explained, you really need to know your instant pot and it will differaccording to the rice used.

By: Marisa

Marisa — Thu, 21 May 2026 00:36:44 +0000

The first and only rice recipe I’ve had burn and be unsalvageable 🙁 It smelled wonderful and promising at first but definitely not enough liquid

By: Julie Menghini

Julie Menghini — Thu, 02 Apr 2026 20:15:11 +0000

In reply to Sam.

I’m sorry Sam. What I’ve found is that the machines are very different. I’ve used 2 cups of liquid to 1 cup rice, 2-1/2 cups of liquid to 1 cups of rice, and 1:1 liquid to rice. The most important thing is that you know your machine and if you’re just getting used to it, try less time. If you’ve still got lots of liquid and the rice isn’t cooked cook it longer. If it’s getting dry but the rice isn’t cooked add more liquid and give it more time. I hope this helps.

By: Sam

Sam — Wed, 01 Apr 2026 22:02:18 +0000

I did EXACTLY what you wrote and it BURNED in my instant pot!

By: Julie Menghini

Julie Menghini — Wed, 17 Sep 2025 16:08:10 +0000

In reply to Debbie. The recipe has been adjusted 1:1 rice to liquid. What was your issue, Debbie?

By: Debbie

Debbie — Wed, 17 Sep 2025 00:19:11 +0000

You need to put the changes to the recipe in the recipe. Too bad I did not read the comments before I had the same problems.

By: Julie Menghini

Julie Menghini — Wed, 24 Apr 2024 17:29:19 +0000

In reply to Linda. It sounds like you ran out of liquid, Linda?

By: Linda

Linda — Mon, 22 Apr 2024 20:58:35 +0000

I must have done something wrong
Mine burnt

By: Julie Menghini

Julie Menghini — Tue, 05 Dec 2023 15:39:19 +0000

In reply to Donna. Thank you for your tips, Donna. I'll be revisiting this recipe. I've made it several times and it works for me but hasn't for everyone.

By: Donna

Donna — Tue, 05 Dec 2023 00:17:32 +0000

I made this exactly as directed, using brown rice. When I opened the pot after the natural release time, the mixture was soupy and the rice was not done. I started to saute it for a few minutes, but decided instead to pressure cook it another 5 minutes and do another 5 minute natural release. That did the trick. The rice was done. However, this was way too salty. I put 3/4 of it in a fine mesh strainer and rinsed it (not completely, but for about 10 seconds) and added it back to the pot with the 1/4 that wasn’t rinsed. I would cut the soy sauce in half next time. Also, my tried and true recipe for brown rice is: 1:1 ratio of rice to liquid, 22 minutes cook time and 5 minutes natural release.
I’ll use that method for this recipe next time, cutting the soy sauce by half. I served it with with honey ginger chicken. They went well together.