*Soaking rice over night is suggested for easier digestion, but is not required.
One cup of dry rice can feed about four people. Cooking larger portions is great for storing in the fridge and heating up in skillet as needed for multiple meals.
This process takes about fifty minutes all together.
1. Pressure cooker (ideal) or large pot with lid. A heavier cast iron or enamel pot with lid is best but any pot with lid will work.
2. Dry and wet measuring cups
3. Flame tamer (optional). This cooking tool can be found at most specialty health food stores and is used to help distribute heat from stove evenly and to prevent contents at bottom of pot from burning.
4. Whole grain brown rice
5. Kombu seaweed (can be purchased at most specialty health food stores) or sea salt
6. Oven Mitts