Since the embryo and the rice bran are left intact with genmai (short grain brown rice), genmai is more nutritious than white rice. If your rice cooker has a "Brown Rice" setting, cook according to book instructions. It's the easiest way to cook genmai. Here are basic steps for cooking genmai on stovetop.
Time Required: Variable
- Put measured genmai rice in a bowl and wash with cold water, changing water several times.
- Drain the rice in a colander.
- Place the rice in a thick bottomed pot, such as donabe.
- Add measured water.
*Use about 1 cup (240cc) of water for every 1 gou (180cc) of genmai.
- Let genmai soak in the water for 4 to 5 hours, or overnight.
- Add a pinch of salt. Cover the pot with a lid and bring to a boil over medium heat.
- Turn the heat down to very low and cook about 30 minutes, or until the water is almost gone.
- Stop the heat and let it steam for 15-20 minutes before opening the lid.
- Fluff the rice with a spatula.
- To cook genmai short grain brown rice on stovetop, use about 1 cup (240cc) of water for every 1 gou (180cc) rice.
- Use a thick bottomed pot with a lid for cooking brown rice.
What You Need
- genmai - short grain brown rice
- thick bottomed pot with a lid