Uncle Ben’s® Original Converted® Brand Rice has been a presence in kitchens throughout my life. The word “Converted” means that the rice is parboiled, a process that partially boils the rice in the husk. Parboiling drives thiamine and other B-vitamins from the bran to the endosperm where they stay even after the bran is removed later in the manufacturing process. So parboiled rice is more nutritionally similar to brown rice.
When we had 5 children living at home, we used to buy the 10-pound bag of Uncle Ben’s Rice. The bag stated that size was for “large homes and small institutions.” On some days, it did seem that our home resembled an institution, specifically the one that used to be in my home town.
Uncle Ben’s says that washing this rice is not necessary.
For cooking rice, polenta, or anything sticky, the person in our family who washes pots and pans is a big fan of the nonstick inner pot manufactured by Instant Pot. It can be used under pressure just like the original metal pot.
You can double this recipe. For a 6-quart Instant Pot, the maximum amount of dry rice is 4 cups.
2 cups Uncle Ben’s® Original Converted® Brand Rice
2 cups water
1/2 teaspoon salt
- Combine rice, water, and salt in the Instant Pot.
- Plug in the Instant Pot and lock the lid.
- Set the Instant Pot to Pressure Cook.
- Press the Pressure Level button to select High Pressure.
- Set the timer for 9 minutes.
- Make sure the vent lever is set to Sealing.
- Turn off Keep Warm if your Instant Pot has a separate Keep Warm button.
- Once rice has cooked, allow pressure to release naturally. If your Instant Pot has a combined Cancel/Keep Warm button, press it now to turn off Keep Warm so the rice won’t burn on the bottom.
Fluff the rice and serve.