Brown rice needs more water and a longer soaking time than white rice. This method helps the grains cook evenly and develop a tender texture.
Important: A rice cooker designed primarily for jasmine rice may not cook Japanese brown rice optimally.
1. Measure the Rice
Level the rice at the brim of a Japanese rice cup and transfer it to a bowl. One Japanese rice cup is 180 ml, approximately 150 g of rice.
2. Wash Gently
- Add water and gently wash the rice without damaging the grains.
- Drain promptly, then repeat 3–4 times.
- Keep each wash under 30–40 seconds.
3. Soak for at Least 2 Hours
Use approximately 1.5 cups of soaking water for each cup of brown rice. Distilled or filtered water is recommended.
Soak for at least 2 hours so the grains absorb enough moisture. After soaking, drain the rice in a colander and discard the soaking water.
4. Cook
| Rice type | Fresh water per 1 cup of rice |
|---|---|
| Brown rice | 1.5 cups |
Place the drained rice and fresh cooking water in the rice cooker, then select the brown-rice setting when available and start cooking.
Care and Storage
- A pinch of salt may help the rice cook more softly.
- Do not keep brown rice warm for long periods; its color and flavor will deteriorate.
- Clean all bowls, colanders, and rice-cooker parts that touched the rice.
- Wrap leftover rice and freeze it. Refrigeration is suitable only when you plan to eat it the same day.
