How to Cook Brown Rice (It's Done Quickly in a Regular Pot!)

Name: How to Cook Brown Rice (It's Done Quickly in a Regular Pot!)
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Brown rice; 1 1/5- times the amount of rice Water (first time) 4/5- times the amount of rice Water (second time)

cookpad.japan @cookpad_jp

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.

This is also called "Shock Rice Cooking" since you add in 'shock water' (cold water added to keep a pot from boiling over). It is far easier and more delicious than I thought it would be. Recipe by himi2001

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.

cookpad.japan @cookpad_jp

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.

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Ingredients

2 servings

350 gramsBrown rice
11/5- times the amount of rice Water (first time) 4/5- times the amount of rice Water (second time)

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Steps

1

Thoroughly wash the brown rice, and cover with the first round of water. There is no need to presoak the rice. I used an earthenware pot in order to preserve the nutrients, but you can cook it in a stainless steel or enamel pot with no problem. There is, of course, no need to use an earthenware pot.
2

Cover with a lid. You can cook it on low from the start if you like. Turn down the heat if it looks like it will boil over. The water should evaporate after about 15-20 minutes, and the rice should start to smell tasty. Remove the lid from time to time and take a peek if you're worried about it burning.
3

Open the lid once you hear hissing and cracklings, as if it sounds like it is burning, and pour in the second round of cold water. Use about 0.8-1-2 times the amount of rice for the water. Use more if you want it to be soft, and less if you would like the rice to be more firm. Stir well, cover with a lid, and boil down some more.
4

Check on the rice after 10-15 minutes and turn the heat down to low, and let sit with the lid on for a while after turning off the heat to let it cook in the steam. 5 minutes of steaming should be sufficient. Stir well like shown in the photo after removing the lid. The pleasant scent of the rice will waft up.
5

Transfer to rice bowls and serve. One rice cooker measuring cup yields this much rice.