- 2 cups of short-grain brown rice, soaked overnight in spring water
- 4 cups spring water
- 1″ piece kombu or a ½ tsp of sea salt
- Pressure cooker
Bring the brown rice to pressure on a medium to high flame. When the pressure is up reduce the flame to low. Place a flame deflector under the pressure cooker. Cook for 45 to 50 minutes. Then, turn off the flame, remove the pot from the heat. Allow the pressure to come down naturally, before opening the lid. Serve.
The left over rice can be saved in a glass container in the refrigerator for up to three days and used in different dishes. it can be warmed up in a steamer, as is.