In case you haven’t guessed it already, I’m a Virgo. Which means I’m cursed with searching for perfection in everything. My latest search has led to perfection in brown rice. Such a simple thing, you might say, but when made this way it becomes a thing of beauty – really!
It does take about an hour, so make a double recipe and you will have it for several days. And as a foundation food, you can add it to just about anything.
Kid tip: Do your kids snub brown rice for the nutritionally empty white version? Here’s what I’ve done to my kids and they haven’t even noticed – substitute half of the white rice for brown and follow the recipe below.
12 cups water
1 stick kombu
1 cup brown rice (or half brown and half white if you’re tricking the kiddos)
1 teaspoon sea salt
1. Rinse rice in a fine mesh strainer and then dump it into a big mixing bowl.
2. Cover rice with water about 1″ above the level of the rice and add your stick of kombu.
3. Now let it soak as long as you can. I aim for overnight, but if you can only give it 20 minutes you will still be getting some of those amazing sea minerals in your belly. Soaking also aids digestion. I always soak!
4. When done soaking, strain the rice, discarding the kombu.
5. In a large pot, add the rice, salt & 12 cups of water.
6. Boil for 35 minutes, uncovered, stirring only once.
7. Strain the rice over the sink for only about 10 seconds.
8. Put the rice back into the pot you just cooked it in. Cover and let stand, off heat, for about 10 minutes.
9. Fluff with a fork and you’re ready to eat!