Monday, February 23, 2009

Ohsawa pot pressure-cooked soaked brown rice

1 cup short grain brown rice, washed and soaked
1 1/2 - 1 3/4 cup spring or well water
small piece(s) kombu, soaked and diced

1. Drain the rice, reserving and using the soaking water as part of the needed 3 cups of total water. Place the kombu in the bottom of the Ohsawa pot, then add the rice and water and fasten the lid on the pot.

2. Place the pot inside a pressure cooker that has about one inch of water in it. Fasten the lid on the pressure cooker, and place the cooker over a high flame and bring it up to pressure.

3. When the pressure comes up, the flame is reduced to low and the rice is allowed to cook for 45 to 50 minutes.

4. When the rice is done, remove the cooker from the stove and let the pressure come down. Remove the lid and take the Ohsawa pot out of the cooker. Remove the lid of the Ohsawa pot and use a wooden rice paddle to scoop the cooked grain into a serving bowl and cover with a bamboo mat until serving.


http://www.minadobic.org/foods2.php

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