Perfect brown rice

It’s the simplest thing. A staple in our household. Like so many around the world, a food I couldn’t live without. If I were asked to pick three foods I needed to have if I were on a deserted island I’m fairly sure brown rice would be one of them. (So boring, I know.) But it keeps me grounded, is so versatile and is my grain of choice. Not to mention it is one of the best whole foods out there. And free of gluten, if that’s part of your desires.

A few years ago we invested in a rice cooker (I was a huge skeptic because I grew up cooking rice in a pressure cooker on a gas stove). But this thing is probably the most used appliance in our kitchen (that and the vitamix!). We have a Japanese rice cooker that keeps rice warm and has settings for sushi, brown and even porridge. It’s a zojirushi and it’s worth every penny, if you’re a family like us who has warm rice at the ready almost all the time. You’d be surprised at how often a quick nori-roll with some pickles and veg can make a meal. And whether a work or babies keep you running, it’s always good to have healthy yummy things to eat.

But truth be told, if I am going to be home I love to cook rice on the stove. It’s simple and yet I think daunting until you know just the right ratios. Cooking whole grain is a skill and I promise it becomes a sixth sense with practice.


Here is how it’s done:

1 c. brown rice (soaked for a few hours is always best but not necessary if you don’t plan ahead)

1.5 c filtered water1 inch piece kombu

pinch of sea salt or umeboshi plum (optional)

Rinse rice few times (I usually fill the rice bowl with water swish the rice within the water and drain the water at least 4 times before filling the pot with the water that you will cook in.)

Bring rice to a simmer and then turn heat down to low and cool for 40 minutes with lid on/until all the water is absorbed. (If you want a more gooey-sticky rice you can add another 1/4-1/2 c water as you’re cooking.


xx A.

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