Brown rice

1. Soak two cups of washed brown rice in three or four cups of water for three to five hours (or over night).

2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)

3. Bring up to pressure on a medium-high flame.

4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.

5. Turn off the flame and let the pressure reduce naturally.

6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.


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