Genmai gohan

What to get ready

• Brown rice 360 g
• Salt 4 g
• Kombu seaweed 8 g

Method

1. 1 Rinse the brown rice gently, then soak it for 6 hours so that the bran absorbs water and softens.
2. 2 Add water in a ratio of one part rice to one and a half parts water, more than with white rice because the bran absorbs water.
3. 3 Add a small piece of kombu and a pinch of salt to the pot to give the rice a sweet aftertaste.
4. 4 Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 40 minutes.
5. 5 Let it sit for another 10 minutes after turning off the heat, then fluff it up from the bottom.

With an appliance

• Pressure cooker 35 min

  Replace step 4: Cook the soaked brown rice under high pressure for 22 minutes, then release the pressure naturally for 12 minutes. Open the lid and let it steep for another 5 minutes before stirring to allow the grains to dry while the bran layer remains soft.