Brown Rice with Dried Chestnuts - Method 1
1 cup short grain brown rice
1/2 cup dried chestnuts
1 pinch of sea-salt or 1 stamp-sized piece dry kombu
2-3 cups of spring water
Gamasio for garnish
Soak sorted and washed brown rice and dried chestnuts together in 2 or 3 cups of water for 3-5 hours (or overnight). They may also be soaked separately.
Place grain and chestnuts in a pressure-cooker, mix together, and gently pour the soaking waters down the side of the pot, adding a pinch of sea-salt per cup of rice or a stamp-size piece of dry kombu per cup of rice, (if a pressure-cooker is not available, a heavy pot and heavy cover may be used instead).
Bring up to pressure on a medium-high flame. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium-low, just enough to maintain the pressure (red pressure indicator on lid should stay hard throughout cooking). Cook for approximately 45-50 minutes.
Turn off the flame and let the pressure reduce naturally. After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes so that it will not stick to the bottom, and gently transfer to a wooden bowl.
Serve with gamasio.
Rice should not taste salty.
Do not eat the crunchy rice from the bottom of the pot if it's dry, hard, too browned, or burnt.
Michio and Aveline Kushi