[Definitive Edition] How to Cook Delicious Brown Rice | A Complete Guide to Success Taught by a Fermentation Expert

I am Hironori Kawasaki, a former chef and top graduate of the 2006 Tsuji Culinary Institute.

In this article, I will thoroughly explain the reasons why brown rice becomes hard, the scientific points for cooking it fluffy and sweet, methods for pressure cookers and rice cookers, and the significance of soaking and adding salt to avoid failure

from the professional perspective of a former chef.

Why is it difficult to cook brown rice deliciously?

The biggest reason brown rice differs from white rice is the "bran layer."

While the bran layer is rich in
✔ Dietary fiber
✔ Vitamin B complex

, it has a structure that makes it difficult for water to penetrate.

In other words,

This is the most important point.

How to Cook Delicious Brown Rice [Basics]

1. Ideally, soak it in water for at least one night.

Insufficient soaking is the biggest cause of failure with brown rice.

Soaking it in water for at least one nightis ideal. *To prevent the growth of bacteria, please soak it in the
refrigerator.

2. The reason for adding a pinch of salt

Adding salt is not for seasoning.

・Stabilizing osmotic pressure
・Mineral supplementation
・Bringing out a clean finish when cooked

Please add about 1g of natural salt per 1 go (approx. 150g) of brown rice.

Cooking Method 1: Using a Rice Cooker

[Ingredients (for 2 rice-cooker cups)]

• 2 cups of brown rice (pesticide residues tend to remain in the bran layer of brown rice, so pesticide-free is preferred if possible)

• 500-520ml of water

• 2g of salt

[Steps]

1. Wash the rice

2. Soak overnight

3. Cook using the brown rice setting

4. Steam for 15 minutes after cooking

5. Fluff from the bottom with a rice paddle

*If you don't fluff it, the moisture will not be distributed evenly.

Cooking Method 2: Using a Pressure Cooker (The most delicious)

In my personal opinion,the most delicious way is using a pressure cooker.

[Ingredients (for 2 rice-cooker cups)]

• 2 cups of brown rice (pesticide residues tend to remain in the bran layer of brown rice, so pesticide-free is preferred if possible)

• 480ml of water

• 2g of salt

[Steps]

1. High heat → until pressure builds

2. Low heat for 20 minutes

3. Turn off the heat and let it sit for 20 minutes

The pressure loosens the fibers, resulting in a chewy texture👍

Common mistakes

❌ No soaking
❌ Too little water
❌ Insufficient steaming
❌ Not fluffing

This is why people say "brown rice tastes bad."

It's such a waste😭

Is brown rice hard to digest? The truth

Properly cooked brown rice can be digested just fine.

The problems are

・Eating too fast
・Not chewing
・Under-cooking

Just chewing 30 times per bite makes a huge difference in digestion.

Summary

There are 5 key points to cooking delicious brown rice.

1. Wash thoroughly

2. Soak overnight

3. Add salt

4. Steam

5. Fluff

Just doing this will make it a completely different dish.
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Author Profile

Hironori Kawasaki

After graduating from high school, I enrolled in the Tsuji Culinary Institute with the desire to study Japanese cuisine.
I passed the Japanese Cuisine Scholarship Program and graduated at the top of my class in 2006.
I delivered the valedictory address as the representative of the Tsuji Culinary Institute Group graduates.
I began my career at a Japanese restaurant in Umeda, Osaka, to study Japanese cuisine.
I joined Marukawa Miso in 2007.
In 2015, I became the youngest person in Fukui Prefecture to pass the First-Class Miso Skills Test (a national trade skill testing system).
I am an annual certified instructor for miso-making classes at NHK Culture Center.

I will continue to create products that contribute to health.