PRESSURE-COOKED SHORT GRAIN BROWN RICE

1 cup short grain brown rice, washed
1 1/2 - 1 3/4 cup spring or well water
_____ small pinch(es) sea salt, per cup of grain

1. Place all ingredients in a pressure cooker. Fasten the lid on the cooker and place the flame on medium-high.

2. When the pressure comes up, place a pre-heated flame deflector under the cooker and reduce the flame to low. Pressure cook for approximately 45 to 50 minutes.

3. When the rice is done, remove the cooker from the stove and allow the pressure to come down. Remove the lid, and use a wooden rice paddle to scoop the cooked grain into a serving dish. Cover the dish with a bamboo mat while waiting to serve.

4. Leftover rice may be covered with a bamboo mat and stored overnight in the pantry or on a kitchen counter.





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.





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.





BROWN RICE - Alternate Method

1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.

2. Place the pressure cooker on a low flame until bubbles begin to rise.

3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).

4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.

5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.

6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.

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

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

NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.





BOILED SHORT GRAIN AND SWEET BROWN RICE

1/2 cup short grain brown rice, washed
1/2 cup sweet rice, washed
2 cups spring or well water
_____ small pinch(es) sea salt, per cup of grain

1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.

2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.

3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.





EXAMPLES OF GRAIN COMBINATIONS:

-70/80% brown rice cooked with any one of the following: 20/30% barley, pearl barley, miller, wheat berries, fresh corn, whole oats, etc.

-After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes to cool.





EXAMPLES OF GRAIN/BEAN COMBINATONS:

-80/90% brown rice cooked with one of the following: 10/20% azuki beans, lentils, black soy beans, chickpeas, etc.





OTHER EXAMPLES AND POSSIBILITIES (As Your Condition Permits):

-Fried rice with vegetables (made with roasted or regular sesame oil)

-Fried noodles with vegetables (made with toasted or regular sesame oil)

-Rice with sweet rice, rice with lotus seeds, rice with sesame seeds, rice with pre-soaked dried chestnuts, rice and vegetable sushi, etc.