• 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.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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