The easiest way to meal prep a big batch of brown rice is in the Instant Pot! The grains come out perfectly cooked every time – tender without being mushy or losing it’s texture. You can even double the recipe!
ADD GHEE (OPTIONAL): This step is totally optional but I love the extra bit of flavor it gives to the rice. Set the instant pot to saute, and add the ghee. When melted, add the rice in and toast for a few minutes (stirring often) – until fragrant and lightly toasted. Turn off the saute function. You can also just melt the ghee and skip the toasting part - it still adds great buttery flavor without the extra time investment.
COOK RICE: If you skipped step 1 then add the rice to the pot now. Then add water, stir until well combined. Put lid on instant pot and set venting knob to the sealed position. Pressure cook on high for 22 minutes.
NATURAL RELEASE: When the cook time is done make sure to either unplug the instant pot or turn it off the keep warm function. Then allow it to do a natural release for 15 minutes before flipping the venting knob to release the remaining pressure. Remove lid and fluff with a fork, then transfer to lidded containers and store in the fridge for up to a week.
Notes
TO DOUBLE THE RECIPE: add 4 cups of rice to the pot with 4 ½ cups of water (and if using, 2 tbs ghee) – and cook it for the exact same amount of time.*I like the extra flavor that the ghee adds to it, but you can skip this ingredient altogether if you prefer