*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.