【STAUB/Brown Rice Recipe】How to Cook Perfect Genmai, Brown Rice on the Stove/Stove Top/VEGANJapanese

Описание: #naomi_jp_cooking #recipe #brownrice #staub
Today’s menu is White rice-like very fluffy, steamy brown rice on the stove by using STAUB, a cast iron pot!
Many people say that brown rice is healthy, but NOT tasty.I used to be one of them and I had struggled for a long time to find out how to cook it fluffy and flavorful. Actually, I use several way of methods depends on situations or menu we’re going to have, but this I share today is the easiest and fastest, light and flavorful way of it.
Some people who watched my video may think this is unconventional, but surprisingly, this practice has been existing from Edo period! ( I even didn’t know about it!!)
Here is the 3 tips of success of cooking flavorful Brown Rice at home, so please feel free to try it and ask questions if you have at any time!!
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Ingredients (Served for 2)
　　　1 us cup =250cc 　
★be careful it’s NOT 200cc!!
1 tbs =15cc
　　 1 tsp =5cc
Shor-grain Brown rice 2 rice cups(360cc)
Salt 1/3 tbsp/ 2 pinches
Water 550cc (Add twice, 350/200cc)
★If you cook 3 go ( rice cups) of brown rice,
540cc of Brown rice
add 800cc of water (divide 500cc/300cc)

Direction
1. Wash/Polish brown rice.
2. Transfer the rice into a cast iron pot and pour 350cc of water and salt, bring to a boil with a lid.
3. Once boiled, turn down to low-med and cook for 10 min.
4. Open the lid and fluff rice with a paddle. Add another water (200cc) and bring to a boil again (with a lid)
5. When it reached boiling, turn down the heat again and cook another 10 min.
6. After cooked, cover and steam for another 10 min. You can continue steaming for another 30-40min depends on the rice’s condition.
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