Breakfast & Brunch
The Breville Fast Slow Pro transforms rice into a restaurant-quality base in minutes—this multi-grain blend with toasted celery crunch is proof. The appliance’s precise temperature control ensures perfectly tender grains while the sauté function caramelizes aromatics for depth.
I’ve perfected this method to maximize texture contrast, where nutty basmati and chewy brown rice meet crispy celery seeds in every bite.
Start by sautéing garlic and celery in the pot’s base until fragrant, then add grains and toast lightly for 2 minutes to develop nutty flavors. The Fast Slow Pro’s pressure function handles the rest—just add liquid, seal, and let it work its magic for 12 minutes.
Garnish with toasted celery seeds for that signature crunch that elevates simple rice into a standout dish. This technique delivers professional results with minimal effort, ideal for busy mornings or quick weeknight meals.
Ingredients for breville fast slow pro rice
Precision ingredients for restaurant-quality rice using the Breville Fast Slow Pro.
| Ingredient | Amount | Notes |
|---|---|---|
| Basmati Rice 🌾 | 1 cup | Long-grain, uncooked |
| Brown Rice 🌾 | ½ cup | Uncooked, medium-grain |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Celery Stalks 🥬 | 2 whole | Fresh, finely chopped |
| Celery Seeds 🌿 | 1 tbsp | Whole, for toasting |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | Cold-pressed, fruity |
| Vegetable Broth 💧 | 2 cups | Low-sodium, homemade preferred |
| Water 💧 | 1 cup | Room temperature |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain, for seasoning |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The rice selection is critical. Basmati delivers that signature nutty aroma and fluffy texture, while brown rice adds chewy substance. I source my basmati from Lundberg—their organic variety has a consistent grain length. For brown rice, Trader Joe's brand offers excellent quality at a reasonable price. Fresh celery is non-negotiable here; organic stalks from the grocery store's produce section work best, but avoid pre-cut celery which loses its crispness. The celery seeds should be whole and aromatic—Spicewalla carries excellent quality if you're willing to splurge, but the basic grocery store brand suffices for home cooking.
No fresh celery? Substitute with 1 tbsp dried celery flakes, but you'll lose that fresh crunch. For the rice blend, you can swap brown rice for wild rice at half the quantity, though it will alter the texture profile. The vegetable broth can be substituted with water plus 1 tsp bouillon powder, though homemade broth adds depth. If you're short on time, pre-minced garlic works, but fresh garlic cloves yield superior flavor. The celery seeds can be omitted entirely if you prefer a seed-free presentation, though they're essential for that signature crunch. For a more robust flavor, consider adding 1/4 tsp smoked paprika to the sautéed aromatics.
Store any unused celery seeds in an airtight container in a cool, dark place for up to 6 months. The cooked rice reheats beautifully—simply add a splash of water and steam for 1-2 minutes in the microwave. For best texture, serve immediately after cooking. This recipe makes enough for 4 generous servings, with leftovers keeping well in the refrigerator for 3-4 days. To maintain the celery crunch, toast fresh seeds just before serving. The Breville Fast Slow Pro's pressure function ensures perfect grains every time, eliminating the need for constant stirring or guesswork about water ratios.
Why You'll Love This Recipe
- Nutty Garlic Magic: Brown rice adds hearty chew, while the basmati stays fluffy, and that roasted garlic? Chef’s kiss. The celery seeds give it a subtle earthy kick that makes this rice taste like it simmered for hours—even though it didn’t.
- Meal Prep MVP: Double the batch, store it for days, and still have restaurant-quality rice. Throw it into burrito bowls, stir-fries, or even breakfast hash—it’s the unsung hero of my lunchbox and dinner rotations.
- Budget-Busting Luxury: This recipe costs pennies but tastes like a fancy restaurant side. Basmati and brown rice are cheap staples, and garlic/celery bulk up the flavor without breaking the bank. Plus, leftovers reheat like a dream.
Step-by-step instructions for multi-grain rice with toasted celery crunch
This method maximizes the Breville Fast Slow Pro's precision to deliver perfectly cooked basmati and brown rice with nutty depth and celery's aromatic crunch.
Toast the Celery Seeds and Aromatics
Heat the Breville Fast Slow Pro to medium-high heat. Add the 2 tablespoons extra-virgin olive oil and swirl to coat the inner pot. Immediately add the 1 tablespoon celery seeds and 4 cloves minced garlic, stirring constantly for 30 seconds until the seeds begin to sizzle and release their nutty aroma.
Watch carefully—the seeds toast quickly and burn easily. You'll know they're ready when they darken slightly and fill your kitchen with a warm, earthy scent. Remove the pot from heat and set aside, leaving the seeds in the oil—they'll infuse the rice with their flavor as it cooks.
Layer and Cook the Rice
Return the pot to medium heat and add the 1 cup basmati rice and ½ cup brown rice to the toasted oil. Stir for 1 minute to lightly toast the grains, which enhances their nutty flavors. Add the 2 cups vegetable broth and 1 cup water, stirring to combine. Bring to a gentle boil, then reduce heat to low.
Place the lid on the pot and set the timer for 20 minutes. The Fast Slow Pro's precision cooking ensures even moisture distribution—basmati rice will be tender but still firm, while brown rice will develop its characteristic chewiness. Avoid opening the lid during cooking to maintain consistent steam pressure.
Finish with Seasoning and Celery
When the timer goes off, remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the rice to absorb any remaining liquid and develop its final texture. Stir in the ½ teaspoon kosher salt and ¼ teaspoon black pepper, then fold in the 2 whole celery stalks, finely chopped, and the toasted celery seeds from earlier.
For the celery crunch, I like to reserve 2 tablespoons of the chopped celery and toast it separately in a dry pan until crisp. Sprinkle this over the finished rice just before serving to preserve its texture. The celery adds a refreshing contrast to the rich, nutty rice.
Garnish and Serve Immediately
Transfer the rice to a serving bowl and garnish with the ¼ cup chopped fresh parsley. The parsley brightens the dish with a fresh herbal note that cuts through the earthy rice and celery. Serve while still warm, as the texture and flavors are at their peak.
This method delivers restaurant-quality rice in under 30 minutes, with the Fast Slow Pro's precision ensuring perfect results every time. The combination of basmati and brown rice creates a satisfying texture contrast, while the toasted celery adds a unique crunch that elevates the dish.
Pro Tips For Making Breville Fast Slow Pro Rice
- Toast Brown Rice First: The Fast Slow Pro’s slow cook function won’t magically caramelize brown rice—give it a head start. Sear the grains in a dry pot for 2-3 minutes until they smell nutty and look slightly crisp. This cuts cooking time by 20 minutes and makes the texture actually satisfying, not mushy.
- Mince Garlic Like Snow: Chopped garlic burns before it flavors. For this recipe, pulse it in a food processor until it’s a fine, almost powdery texture—like wet sand. It’ll cook faster, release aroma evenly, and won’t turn bitter. (Yes, it looks weird. Trust me.)
- Don’t Skip the Celery Bloom: Toss whole celery seeds into the pot raw—they’ll just sit there. Instead, toast them in a dry pan for 30 seconds until fragrant, then crush lightly with a mortar or rolling pin. This unlocks their earthy depth and saves you from fishing out whole seeds later.
- Check Rice at 10 Minutes: The Fast Slow Pro’s "done" button is a guess. After 10 minutes of cooking time, peek—if the basmati is still firm, add 1-2 tablespoons of water and let it finish. Overcooking turns fluffy rice into glue, and no one wants that. (I learned this after serving a bowl of rice pudding by accident.)
Storing and reheating this dish
Refrigerator Storage
Let your cooked rice cool to room temperature (about 30 minutes) before transferring to an airtight container—I use glass Pyrex containers with snap-on lids. Store in the fridge at 40°F or below for up to 4 days.
The flavors actually deepen as the spices meld, making leftovers taste even better the next day. 💫
Freezer-Friendly Method
For longer storage, portion cooled rice into freezer-safe bags or containers, leaving ½-inch headspace for expansion. Seal tightly to prevent freezer burn and label with the date.
This rice stays fresh for 3 months without losing texture. When reheating, add 1-2 tablespoons water per cup of rice to restore moisture. 🧊
Microwave Revival
For quick reheating, transfer 1 cup rice to a microwave-safe bowl, cover with a damp paper towel, and heat on 50% power for 2-3 minutes. Stir halfway, then continue in 30-second intervals until reaching 165°F.
Add a splash of warm broth if it looks dry. The celery crunch won’t survive, so toast fresh seeds after reheating. ⚡
Stovetop Perfection
My preferred method for restaurant-quality texture: Heat 1 tablespoon olive oil in a skillet over medium-low heat, then add the rice with 2 tablespoons water per cup. Cover and simmer for 5 minutes, stirring occasionally. The gentle heat reactivates the celery seeds’ aroma without overcooking the grains. 🔥
Preserving the Crunch
To keep the celery seeds crisp, toast 1 teaspoon fresh seeds in a dry pan over low heat for 30 seconds right before serving. Sprinkle immediately over reheated rice—this final touch makes all the difference. Store extra seeds in a dark, airtight container for up to 6 months. 🌿
Nutrition facts
Frequently asked questions
Can I use the Breville Fast Slow Pro's pressure function for this rice recipe?
No pressure needed! This recipe relies on the appliance's precise temperature control in sauté mode. The 20-minute low-heat cook time ensures perfect texture without risking mushy grains. The Fast Slow Pro's even heat distribution makes it ideal for multi-grain blends like this one.
What's the best way to adjust this recipe for fewer servings?
For 2 servings, halve all ingredients—including the 1 cup rice blend and 2 cups broth. Keep the same ratios to maintain texture. The Fast Slow Pro's small pot works perfectly for smaller batches, and you'll still get that signature celery crunch.
Why does the recipe call for both broth and water?
The 2 cups broth adds depth of flavor while the 1 cup water ensures proper moisture balance. Broth alone can sometimes make rice too dense, while water alone lacks seasoning. This combination gives you perfectly tender grains with rich, savory notes.
Can I substitute white rice for the basmati in this recipe?
You can try, but expect different results. White rice absorbs more liquid and loses its shape faster. For best texture, stick with basmati (or jasmine) for that signature fluffiness. If you must substitute, reduce the water by ¼ cup and cook for 15 minutes instead of 20.
How do I prevent the celery seeds from burning during toasting?
Watch them like a hawk! Toast seeds over medium-high heat for just 30 seconds, stirring constantly. They're ready when they darken slightly and release aroma. Remove immediately to avoid burning. A 1-teaspoon portion should toast in under a minute.