Ingredients:

  • 2 cups (370g) long-grain or short-grain brown rice
  • 2.5 cups (600ml) filtered water
  • 0.5 tsp fine sea salt
  • 1 tsp extra virgin olive oil

Instructions:

  1. Rinse the rice. Place your 2 cups (370g) of brown rice in a fine mesh sieve and run cold water over it. Note: Do this until the water running out the bottom is no longer milky.
  2. Drain thoroughly. Shake the sieve well to remove as much excess water as possible.
  3. Combine ingredients. Add the rinsed rice, 2.5 cups (600ml) filtered water, 0.5 tsp fine sea salt, and 1 tsp extra virgin olive oil to the inner pot.
  4. Level the rice. Use your finger or a spatula to make sure the rice is in an even layer under the water.
  5. Set the cooker. Close the lid and select the Brown Rice setting. Cook until the machine clicks to the warm setting, which usually takes about 45 minutes.
  6. Wait patiently. Do not open the lid immediately. Note: This is the most important step for achieving a tender texture.
  7. Steam the grains. Let the rice sit undisturbed on the Warm setting for 10 minutes.
  8. Fluff and serve. Open the lid and gently fold the rice with a paddle until steam billows out and grains separate.