INGREDIENTS
Two cups brown rice
Three cups water
pinch sea salt per cup of rice
PREPARATION
Rinse the rice gently in a pot of cold water, using your hand, wash the rice by rubbing the grain, pouring off the cloudy water, rinsing until clear.
Soak the rice in water for about 6 to 8 hours or overnight. To pressure cook or boil, start with no lid. Bring the rice to a boil, allow the broth to form a foamy cloud, using a stainless-steel flat strainer skim off the foam. Add salt and the lid. Bring to pressure or boil, lower the flame to a little above a simmer, if too low the pressure will drop. Use a flame tamer or diffuser under the pot, start your time. Approximately 45 min. to an hour depending on the time of year and the quantity of rice. Rice is harvested in the fall, so it will have more moisture than later as it has had time to dry out. You can adjust the water volume accordingly. Less water for new rice, more for dryer rice.
Fried Brown Rice with Tofu and Vegetables