The Perfect Brown Rice

More and more these days, I'm centering our family dinners around brown rice.  To be honest I've been doing some reading on Macrobiotics and liking what I'm reading and it's definitely affecting what I'm cooking (though my breakfast bagel is certainly not off the menu...yet).

Macrobiotics considers brown rice the most important grain in the diet and the diet is based around grains.  That said, I cook it because I feel good after eating it!

It's taken me a while to figure out how to come up with a perfect pot every time.  I've tried so many different ways and although it's never "perfect every time", this recipe is pretty darn close:

1. Wash your grains (1 cup for 2-4 servings) by putting them in the pot with water and swishing them around a bit.  Then rinse them through a sieve.  You can do this twice if you have time (I rarely do).

2. Place the rice back in the pot and cover it with 2 cups of cool water and let it stand for as long as you can (up to overnight).  I usually do this around noon for dinner that night.

3. Throw a pinch of sea salt in the pot and bring it to a boil.

4. Once it's at a full boil, lower the heat to a minimum and cover.

5.  Let it sit untouched for 50 minutes.

6. Turn off the heat and let it sit for another 5-10 min before you take the top off.

Serve warm.  I love to sprinkle some gomashio on mine (black and tan are both delish, but tan's my fave)

But hey, look what I just found: Black and Tan Gomashio by Eden!