How to Cook Brown Rice

1 Jan

There is an art to cooking brown rice to bring out its full flavour and vitality. This method is the standard macrobiotic way of cooking short grain brown rice and is the best way to bring out the taste and energy value.

Serves 2

  • 1 cup short grain brown rice 
  • 2 cups water

Wash rice well in several changes of water, drain in a sieve. Meanwhile heat a large heavy pan (cast iron is good) with a heavy lid. Tip the rice into the pan and stir until all the moisture around the rice has evaporated and the rice begins to toast, you will be able to smell the nutty aroma. Toast for a few minutes stirring all the time then add a pinch of salt and the measured cold water. Cover tightly and cook until all the water is absorbed, about 40-45 minutes. Turn the heat off but leave the lid on for a further 15minutes to finish cooking by steaming before serving.
Variation: instead of adding salt add a tbsp of dried wakame or a piece of kombu seaweed, this will not only add flavour and minerals it helps the rice to cook.


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