So I take it that you've not tried pressure cooking the brown rice then. Boy are you in for a treat!!! Preassure cooking is the prefered Macrobiotic method.
Always wash your rice till the water is clear then add it to your preassure cooker. The measuring method is 1 part rice 2 parts water. The traditional Japanese folk method is to put the rice in the pot and lay your index fingeron top of the rice and add enough water to just cover the finger. add a pinch of seasalt. Start at high heat till the pressure cooker built up preassure then turn the heat down to a low simmer and cook for 45 mins.
Once you get the method/timimg down for you Pcooker the rice will be fluffy with a wondeful textture and a sorta sweet cereal like flavor. Somehting I like to do sometimes is slice up some Shitake mushrooms and added to the rice in the cooking process or mix the rice with Barley for a really delicious nutritious combo.
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