Boiled Brown Rice
The base recipe for brown rice cooked in an ordinary pot with a lid and heat diffuser. A less contractive cooking method than the pressure cooker, ideal for the warmer months. It is seasoned simply with gomashio, parsley, chive or toasted sunflower seeds.
Duration: 1:47Energy: Yin · Gentlesweet
Key points
What you'll learn by cooking it.
- Brown rice, mineral water and kombu or salt
- More Yin cooking method than the pressure cooker
- Gentle simmer for 60 minutes with a diffuser
- Ideal for the warm months of the year
- Season with gomashio, parsley or fresh chive
Preparation
- Soak the rice for half an hour before cooking it.
- Discard the soaking water and rinse the rice under cold running water.
- Add the rice, the water and the kombu or salt to the pot, cover and bring to a boil.
- As soon as it boils, set the heat diffuser under the pot, lower the heat to almost the minimum and cook for about 60 minutes.
- Turn off the heat and let it rest, covered, for a few minutes.
- Uncover and gently stir the grains with a wet wooden utensil.
- On the plate, season to taste: for example with gomasio and fresh parsley, or with chopped chives and toasted sunflower seeds.