Brown rice is flavorful and delicious when made in the macrobiotic style. First the rice is washed and scoured, then soaked for a minimum of 6 hours. Then the rice is cooked in fresh water over low heat with sea salt or kombu until rice is simmering. Next, the rice is boiled at medium-high heat, turned to low, and cooked with a heat diffuser or flame tamer for 50 minutes more. Lastly, keep the lid on the pot for 15 minutes after the heat is turned off. The rice will continue to steam. This sounds like a long time to cook rice, but this method ensures that the rice is fully cooked and chewy rather than crunchy and unevenly cooked! See video below for more instruction.
- 2 cups organic short or medium grain brown rice
- spring or filtered water
- pinch unrefined sea salt or 1 inch square piece kombu
- Measure rice into glass bowl and wash with filtered water three times. Scour the rice with your hands to remove dust and debris with each wash. After third wash, drain completely and pour in 3 cups fresh water. Soak for 6-8 hours or overnight, covered with a plate or towel.
- Drain soaking water into a measuring cup and note amount of water. Discard soaking water and measure the same amount of fresh water.
- Transfer rice to heavy-bottomed pot with heavy lid. Add measured fresh water and pinch of sea salt or kombu. Put lid on pot, turn flame to low and let cook gently 15 minutes.
- Turn heat to medium-high until rice is boiling, then turn back to low, place flame tamer (heat diffuser) underneath pot, and simmer for another 50 minutes without removing the lid.
- Turn off heat and let rice sit covered for about 10-15 minutes before opening pot.
- Add ½ cup toasted, chopped pecans sprinkled with shoyu or tamari to cooked rice.