How to Cook Volcano Rice

by Zora Hughes

Rice is a staple side dish that seems to work with almost any meal, and whole grain varieties are especially nutritious. For fans of whole grain blended rice, volcano rice is a blend worth trying. This Indonesian import is a mixture of nutrient-rich Sintanur brown, whole grain red and lightly milled red rice grown in volcanic soil and has a faintly sweet, vanilla-like flavor combined with the nuttiness of brown rice. The blend is packed with magnesium, zinc and manganese, and is also high in fiber and antioxidants. Primarily found in organic and health food grocery stores, Volcano rice is as easy to prepare as plain white rice.

Pour the uncooked volcano rice in a bowl and wash under cold running water until the water runs clear.

Fill a saucepan with one part water and two parts volcano rice. Place the pot on the stove and bring to a boil over medium-high heat.

Reduce the heat to medium-low and cover with a lid, simmering until the rice fully absorbs the liquid, which should take roughly 30 to 45 minutes.

Remove the rice from heat and let it sit covered for 10 minutes before fluffing and serving.

Items you will need

  • Large bowl
  • Saucepan
  • Water


  • You can use a rice cooker to cook the volcano rice, using the same rice to water ratio.
  • Serve the volcano rice over a bed of your favorite cooked vegetables.

About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.

Photo Credits

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