March 3, 2018
As I introduced in my previous blog post, brown rice is rich in dietary fiber, vitamins and minerals so it is much more nutritious than white rice.
When cooking brown rice, I feel that is better to cook with a pot rather than using a rice cooker, because cooking with a pot makes the rice moist and fluffy without much effort at all!
How To Cook Perfect Short Grain Brown Rice On The Stove
Ingredients
- 3 cups Short grain brown rice (Japanese rice)
- 3 cups Water (*you can adjust the amount of water depending on how soft you like your rice)
- 1 teaspoon Salt
Directions
- Gently wash rice in a large bowl and discard water; repeat 2-3 times
- Soak rice in purified water for at least 6-7 hours or longer (I usually leave it for about 24 hours)
Soaking brown rice can reduce the effect of phytic acid often found in brown rice, which can bind to and deplete trace minerals in the body. Also, by absorbing water, the rice will have a moist texture when cooked
- After soaking, drain the rice then add it to a large pot, together with 3 cups of purified water, and 1 teaspoon of salt, mix thoroughly.
- Cover with a lid and cook over high heat until boiling
- Once the water is boiling, reduce to a simmer and let it cook for 30-40 minutes
(Or follow the instruction on the rice bag)
If you still see bubbles, continue to cook for 5 more minutes on very low heat - Check the rice, and if you don’t see any bubbles coming up through the rice or the side of the pot, put the lid back on, and turn the heat to high again, cook for 10 more seconds
- Remove from heat and let it steam while covered for 10 minutes
Ready to serve and enjoy!
You can divide the remaining rice into serving portions and freeze them for a later time!
