Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :)

I think that there's a variety of ways to cook brown rice, but I got rid of my rice cooker years ago, so I've ended up using enamel pots (Le Creuset or Staub) to cook rice.Here I've shown my household's way of cooking it in a Staub cocotte.I added just a little bit of salt. I've heard that the minerals in salt bring out the sweetness in brown rice. Recipe by balineko

Readymade brown rice amazake is pretty expensive.I wanted to make sweet recipes that used amazake as a base, so I referred to various sources to come up with this recipe.My 1 year old son drinks it up enthusiastically, so I make it regularly.My rice cooker doesn't have a rice porridge making function, so I make this in a 2.5 liter capacity pressure cooker instead. It takes 30 minutes under pressure.The amounts indicated in this recipe are just right for a 3 rice cooker cup capacity cooker. If you have a bigger cooker, you can make a bigger batch. Recipe by Piyonofu

#kidstiffin

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

One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji.Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge.The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil.In Step 1, I referred to miru-san'sfor how to germinate the rice.In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki

This is a quick, easy and tasty recipe to whip up for unexpected company, or a hungry family to enjoy !!

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?Since this uses brown rice, you can use it as a light rice porridge. Recipe by Ruruko

This dish is hearty and full of flavor. It uses brown rice, so it takes a bit longer to cook, but it's hands off for the most part. If you'd like to use long grain white rice or quinoa instead, be sure to adjust the cooking time. Recipe adapted from : Showmetheyummy.com

#bauchi state. Used brown rice 2 recipe from Jahun's delicacies. It was awesome.

I had a bunch of leftovers that needed to be used... so that is what I based the recipe ingredients on. Feel free to substitute your leftover 'whatevers' - the key is the broth and rice!