- 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.