We often get asked about the best way to prepare brown rice. There are several ways, but we cook brown rice exclusively with the soaking method. For this you should soak the rice in plenty of water for several hours. This not only reduces the cooking time considerably, but also reduces the phytic acid content. You might not have heard of this special preparation of brown rice. It makes the rice especially fine and healthy. For this we add an umeboshi and some kombu to the cooking.
Kombu is a versatile sea vegetable. Seaweed has the 5th flavor – umami. They taste like the sea, sometimes a little earthy. If you wash them well, they are almost neutral. We always use the seaweed water for cooking. You should not throw away the valuable dissolved minerals. Above all, algae are unbeatable as a source of minerals: In addition to zinc and vitamins A, C, E and B12, algae provide us with iodine in particular. It is important for a healthy hormone metabolism and thus not least for the slim line.
Umeboshi are known throughout the world as ume plums. However, according to the responsible botanical institute in Hamburg, these plums should be considered as apricots. In China, umeboshi have been considered a powerful food since ancient times. In Umeboshi calcium, iron and phosphorus are present in such a mass that it simply represents something special. In Japan, ume is also called “the blue diamond” – truly a descriptive name.
The apricots, harvested while still green, are cleaned and piled together with salt in large wooden vats. The salt content is between 12 and 25 percent.
By placing them in salt, a lactic acid fermentation occurs, similar to the production of sauerkraut. The salt removes water from the apricots, and a weighted, matching lid forces the apricots to remain below the liquid level and, through its weight, squeezes additional water out of the fruit. At the same time, the desired lactic acid fermentation begins.
We always recommend using a high quality and unpeeled organic rice. You will see how easy it is to prepare brown rice correctly.
Enjoy cooking with us!
Ingredients for for the correct preparation of Brown Rice
- 1 part brown rice
- 2 parts water
- 1 umeboshi
- 1 tsp. coconut oil
- 1 piece of kombu (soaked and chopped)
Preparation of Brown Rice
Soak the brown rice in water overnight. The rice should be covered with about two centimeters of water.
The next day, rinse the rice until the drainage water remains clear. Soak the piece of kombu in water for 3-5 minutes – if soaked longer, it will become slippery and difficult to cut.
Put the brown rice in a pot with twice the amount of water: two cups of water for one cup of rice.
Add 1 tablespoon of coconut oil, 1 umeboshi and 1 chopped piece of kombu to the rice.
Bring the water to a boil on the highest setting. Switch to a low setting once the water boils. Let the rice simmer gently with the lid on for about 20 minutes.
Take the closed pot off the heat and let the rice sit for another ten minutes.
You can always precook a larger amount of rice and store it in the refrigerator for several days. This way you always have some cooked rice that only needs to be reheated briefly.