This is the basic cooking method for whole grain (unpolished) brown rice. When the brown rice is cooked in Kamado-san, it becomes surprisingly fluffy and tastes so delicious with natural sweet flavor. So, I love making brown rice, not because of the health reasons, but simply because I love the flavor of it when it's cooked in donabe so much. Just make sure to soak the brown rice for 6 - 12 hours before cooking for the ideal texture.
Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)
4 - 6
- 3 rice-cups (540 ml) whole short grain brown rice, rinsed and drained
- 3 3/4 cups (900 ml) water
- a pinch of salt
- In a bowl, combine the brown rice and the water. Add a pinch of salt. Let the rice soak for 6 - 12 hours.
- Transfer the rice with the water to Kamado-san. Cover with both lids and cook over medium heat for 35 - 38 minutes. (The steam should start puffing from a hole of the top lid after about 20 minutes of cooking. You can continue to cook for additional 15 - 18 minutes after it starts puffing.)
- Turn off the heat and let it stand for 30 - 40 minutes.
- Uncover and fluff the rice.
Make sure to soak the brown rice in water for at least 6 hours.
The fluffy brown rice is ready.
- Adding a pinch of salt will help reducing bitterness of brown rice.
- Rice-water ratio and cooking time may vary depending on the type of rice. See Kamado-san cooking chart for cooking amount and Kamado-san size variations.
- Some types of (partially polished) brown rice can cook in the same way as plain white rice without the extra soaking or cooking time. Please refer to each brown rice package’s information.
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml1
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml