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How to Cook Brown Rice (It's Done Quickly in a Regular Pot!)

How to Cook Brown Rice (It's Done Quickly in a Regular Pot!)

With this method, there is no need to pre-soak the rice, and it cooks in the same amount of time that white rice does. This method has been used to cook brown rice in the Akita region since the Edo period (17th-19th centuries). It is a really simple method to cook rice.

Ingredients: 2 servings

Brown rice
As much as you like (1 rice cooker measuring cup yields about 2 servings)
Water (first time)
1.2-1.5 times the amount of rice (add more if the rice is old.)
Water (second time)
About 0.8-1.2 times the amount of rice (use enough to make it as soft as you like)

Steps

1. Thoroughly wash the brown rice, and cover with the first round of water. There is no need to presoak the rice. I used an earthenware pot in order to preserve the nutrients, but you can cook it in a stainless steel or enamel pot with no problem. There is, of course, no need to use an earthenware pot.
2. Cover with a lid. You can cook it on low from the start if you like. Turn down the heat if it looks like it will boil over. The water should evaporate after about 15-20 minutes, and the rice should start to smell tasty. Remove the lid from time to time and take a peek if you're worried about it burning.
3. Open the lid once you hear hissing and cracklings, as if it sounds like it is burning, and pour in the second round of cold water. Use about 0.8-1-2 times the amount of rice for the water. Use more if you want it to be soft, and less if you would like the rice to be more firm. Stir well, cover with a lid, and boil down some more.
4. Check on the rice after 10-15 minutes and turn the heat down to low, and let sit with the lid on for a while after turning off the heat to let it cook in the steam. 5 minutes of steaming should be sufficient. Stir well like shown in the photo after removing the lid. The pleasant scent of the rice will waft up.
5. Transfer to rice bowls and serve. One rice cooker measuring cup yields this much rice.

Story Behind this Recipe

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.