*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
Step 1: Add One Cup of Brown Rice.
Step 2: Add Two Cups of Water.
If using a pressure cooker, using the "wet" measuring cup to prevent spillage, measure two cups of water and add to cooker.
Pot with Lid
If using a pot with lid, add two and a quarter cups of water to pot because more water will evaporate using this method.
*Pure spring water is ideal.
Step 3: Add Kombu or Sea Salt.
A rule of thumb is about a pinch of sea salt per cup of rice.
*You can find kombu at most specialty health food stores such as Whole Foods or Natural Grocers.
Step 4: Put on Lid and Place on High Heat Until Up to Pressure or Boiling.
If using a pressure cooker, put on lid, make sure it is set to high pressure setting, and place on high heat until indicator shows it is up to pressure. This is usually when indicator is fully raised. Some pressure cookers have different settings than others so be sure to check your specific type of cooker's manual for settings info. CAUTION! Do not leave pressure cooker unattended. When up to pressure, immediately lower heat.
Pot with Lid
If using a pot with lid, put on lid and place on high heat, checking periodically until boiling. CAUTION! Check often to prevent boiling contents from overflowing. When boiling immediately lower heat.
Step 5: Place Flame Tamer and Cook on Low for Forty Minutes.
If you dont have a flame tamer that is ok. In this case, turn stove to low heat/flame and set timer for forty minutes.
If you DO have a Flame Tamer
When cooker is up to pressure or pot is boiling, turn the flame to low, and using oven mitts, move cooker/pot aside, place flame tamer over flame, and replace cooker/pot.
Turn heat to "2" setting, and using oven mitts, move cooker/pot aside and place flame tamer over flame, and replace cooker/pot. Set timer for forty minutes.
***Do not remove lid or stir for entire forty minutes***
CAUTION! -- Cooker/pot will be HOT. Use oven mitts when moving it.
Step 6: Turn Off Stove and Let Cool.
If using a pressure cooker, wait until pressure goes down completely before opening. This will be indicated by a completely lowered pressure indicator and no more hissing sounds.
*To speed up the depressurization process, using oven mitts, place the pressure cooker under cold water for 20 seconds. This will completely release pressure making the cooker safe to open.
Pot with Lid
If using a pot with lid, let cool for about 10 minutes before serving.
Step 7: Remove Kombu and Enjoy!
Enjoy your delicious and nutritious brown rice! Best served with salad, vegetables, and beans.