• 2 cups short or medium brown rice

  • 4 cups spring water

  • 1″ piece of kombu or a pinch of sea salt

  • A heavy pot with a tight fitting lid


Put the kombu on the bottom of the pot, add brown rice on top. Pour the spring water along the walls of the pot, trying not to disturb the rice. Bring to a boil with a high flame. Lower the flame, add a flame deflector under the pot. Cover the pot with the lid. Cook for 45 to 50 minutes. Remove from heat. Let sit for 10 minutes and serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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