Miso Brown Rice (3 Ways)

This Miso Brown Rice is quickly becoming one of my favorite ways to spice up brown rice. White miso paste gives this rice a unique salty sweet flavor. Plus, this recipe only requires 4 ingredients and is ready in under 30 minutes using a pressure cooker. So it’s fast, delicious, and a perfect side dish pairing for everything from fried rice to burritos.

What is Miso Paste?

Miso paste is made by fermenting soybeans with koji (a Japanese fungus) and varying combinations of rice, barley or wheat.

There are many types of miso pastes, which include “white,” “yellow,” “red,” among many other nuanced miso pastes. There are upwards of 1,000 varieties of miso pastes, but we’re only cover the most common types in this post.

Here in the US we generally only have access to a handful of miso pastes which are generally “white” and “red” and occasionally we can find a “yellow” miso paste. Local Asian grocery stores may have more options, but these are the options in most grocery stores.

In general, the darker the miso the longer the fermentation process, the higher the salt content, and the richer and more complex the flavors.

White Miso (Shiro Miso)

White miso is made from soybeans that have been fermented with a high percentage of white rice. It has a light, slightly sweet flavor and is lower in salt content than some of the darker varieties. White miso has the shortest fermentation time (1 to 3 months). Due to its more delicate flavor, white miso is often used in dressings, soups, light sauces and marinades for fish.

Yellow Miso (Shinshu Miso)

As with white miso, yellow miso is milder in flavor and shorter in fermentation time. Yellow miso is made from soybeans fermented with barley. It has a slightly stronger flavor than white miso and is used primarily in soups, dressings, glazes, and marinades for fish.

Red Miso (Aka Miso)

Red miso generally refers to any miso that has been fermented for a long period of time and can vary in color from red to near black, so the name is a bit misleading. It is made by fermenting soybeans with barley and other grains for a long period of time (up to several years!). It has a much stronger, more mature flavor, making it a good match for hearty soups, glazes, braises, and marinades for meat and poultry.

How to Store Miso

Store miso in an air-tight container in the refrigerator until the expiration date listed on the container. In general, miso pastes can be kept for up to 9 to 12 months in the refrigerator. 

How to Cook Miso Brown Rice

When cooking brown rice, I always go straight to my pressure cooker. It’s the quickest, easiest method I’ve used. However, it’s not the only option. You can also cook your rice using a rice cooker or on the stove-top.  We’ll cover all 3 methods.

But first, let’s cover the “The Four Golden Rules of Rice Cooking.”

The Four Golden Rules of Rice Cooking

No matter what method you use, you should always try to apply the 4 golden rules of rice cooking:

1. Try to maintain the 2.5 to 1 golden ratio of liquid to rice (except for in the pressure cooker).
2. Keep the lid on while cooking.
3. Let the rice rest for 10 minutes before fluffing.
4. Use low sodium chicken or vegetable broth for improved flavor and texture. I technically consider rule 4 as optional, but broth in place of water really does take rice to the next level.

Sticking to these 4 golden rules will result in the best, perfectly cooked and perfectly fluffy brown rice every time.

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Method 1: Pressure Cooker Miso Brown Rice

Combine 2 cups of brown rice with 2 ½ cups low sodium vegetable broth in the pressure cooker. Set the timer on the pressure cooker to 22 minutes and go about your business. No hovering over the stove. Set it and forget it.

When the rice is done, allow the pressure to vent naturally rather than using the quick release vent. The natural vent will take about 10 minutes, which is perfect because we want to rest the rice 10 minutes anyway. Resting the rice is one of the keys to making fluffier rice.

Once the pressure has equalized, fluff the rice with a fork. Add 1 ½ tablespoons of white miso paste and ¼ teaspoon black pepper. Stir to incorporate.

Remove the miso brown rice from the pressure cooker and serve.

Method 2: Rice Cooker or Slow Cooker Miso Brown Rice

An equally easy method of cooking brown rice is using a rice cooker or slow cooker.

The rice cooker has a single cooking setting. So simply combine 2 cups of brown rice and 5 cups broth in the rice cooker, put the lid on, and flip the switch down.  After about 30 to 35 minutes, the rice cooker will chime and your rice will be done.

Similarly, most slow cookers have a rice or brown rice preset. Combine 2 cups of brown rice and 5 cups broth in the slow cooker, put on the lid, press the start button and let the slow cooker do the work. It generally takes the same 30 to 35 minutes as a rice cooker. I will note that since my slow cooker was quite large, my rice did the worst in the slow cooker. Larger batches will work well, but small batches tend to be undercooked.

Again, let the rice rest 10 minutes before fluffing and mixing in miso paste and black pepper. Serve.

Method 3: Stove-top Miso Brown Rice

Cooking rice over the stove-top is hands down the simplest in terms of not needing specific kitchen gadgets like a pressure cooker or rice cooker. All you need is a saucepan with a lid, rice, and broth.

Combine 2 cups of brown rice with 5 cups of broth. Bring the liquid to a boil and then reduce heat to a simmer. A great tip for making perfect stovetop brown rice is to maintain a simmer for the duration of cooking. This results in fluffier, perfectly done rice.

Cook covered for approximately 40 to 45 minutes, or until the liquid is absorbed. Remove the pan from heat and let it cool with the lid on for about 10 minutes.  Fluff the rice with a fork and add the miso paste and black pepper. Serve.

Try these miso brown rice perfect pairings:

• Honey Garlic Shrimp Bowls
• Coconut Shrimp and Brown Rice Bowls
• Chipotle Shrimp and Cauliflower Rice Bowls
• Black Pepper Tofu and Broccoli Bowls
• Sweet Potato and Peanut Stew

Want more miso-inspired recipes; try out these:

• Honey Miso Shrimp and Zucchini Noodles
• Miso Brown Butter Gnocchi
• Tofu Spring Rolls with Miso Peanut Sauce

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