Delicious Macrobiotic Brown Rice

Make perfect brown rice every time with this macrobiotic cooking method!

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.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Delicious Macrobiotic Brown Rice

  • Author: Rachel Zierzow
  • Prep Time: 30 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 cups 1x
  • Category: Grain

Scale

Ingredients

  • 2 cups organic short or medium grain brown rice
  • spring or filtered water
  • pinch unrefined sea salt or 1 inch square piece kombu

Instructions

  1. 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.
  2. Drain soaking water into a measuring cup and note amount of water. Discard soaking water and measure the same amount of fresh water.
  3. 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.
  4. 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.
  5. Turn off heat and let rice sit covered for about 10-15 minutes before opening pot.

Variation

  1. Add 1/2 cup toasted, chopped pecans sprinkled with shoyu or tamari to cooked rice.

 

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

Ask me anything...

Never miss A Recipe!

Already signed up but didn't get a newsletter?

Please try again!  We had a temporary problem with our signup! 

Looking for something else?

You can search for diet types like gluten-free, or cuisines like Italian, French or Mexican!

Cook Love Heal with Rachel Zierzow • E-books

NEVER MISS A RECIPE OR HEALTH TIP

Start your adventure in health today

FREE 15 PAGE GUIDE WITH 7 OF MY FAVORITE RECIPES

Looking for a Recipe?

Search
Generic filters
Exact matches only
Search in title
Search in content
Search in excerpt
Filter by Custom Post Type
Search in pages
Search in posts
Play Video

We can help each other through these trying times

Now that we are all stuck at home I am creating more ways to help you connect to the community through healthy and delicious food. Every Wednesday at noon I am doing a Facebook Live show featuring cooking demos, tips and guest chefs from around the country. You can find that on my personal facebook page facebook.com/rachel.zierzow   

I also just started a low-cost subscription called Cooking Together to help people stay healthy while we all work to get through these challenging times. One of the most important things to me is community, so more than ever I want to focus on the community side of Cook Love Heal. Find out more about it here.

Join me in the Cook Love Heal Community

Just like before this started, when you join the Cook Love Heal Community I’ll send you my Natural Health Starter Kit for free, along with regular recipes & tips every week.

We’re all in this together. Let’s help each other build a better future

%d bloggers like this: