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1
Thoroughly wash the brown rice, and cover with the first round of water.
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2
There is no need to presoak the rice.
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3
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.
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4
There is, of course, no need to use an earthenware pot.
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5
Cover with a lid.
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6
You can cook it on low from the start if you like.
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7
Turn down the heat if it looks like it will boil over.
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8
The water should evaporate after about 15-20 minutes, and the rice should start to smell tasty.
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9
Remove the lid from time to time and take a peek if you're worried about it burning.
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10
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.
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11
Use about 0.8-1-2 times the amount of rice for the water.
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12
Use more if you want it to be soft, and less if you would like the rice to be more firm.
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13
Stir well, cover with a lid, and boil down some more.
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14
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.
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15
5 minutes of steaming should be sufficient.
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16
Stir well like shown in the photo after removing the lid.
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17
The pleasant scent of the rice will waft up.
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18
Transfer to rice bowls and serve.
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19
One rice cooker measuring cup yields this much rice.
