Brown Rice Version 2.0.

Sometimes the simplest things are the best.

But, I'm sure you know this already.

In spirit of enjoying my time during the weekend, and being a little less adventurous in the kitchen, this post is dedicated to the perfectly simple meal.


It's Brown rice. 
Pressure cooked with a little wakame.

2 ingredients I can just never get enough of.
So without further adieu, here's 

Brown Rice Dainty Pig Style 
             Version 2.0 
(Step-by-step guide to the best pressure cooked brown rice)

Please gather:
4 c. short grain brown rice, rinsed and drained.
7.5 c. cold water
a few pinches of salt
a couple of inches of dried wakame, cut into small pieces.

1. Add half the rice to the pressure cooker. 
2. Smooth rice over with hand or a spoon to make it level. 
3. Take a couple inches of dried wakame, and break into a few  
   small pieces. Place in some cool water. Let sit a few minutes.
4. Scoop out rehydrated wakame. Place on top of rice. Then cover 
   with second half of rinsed rice. Again, level rice with hand.
5. Pour wakame soaking water, plus enough extra water to equal 
   7.5 cups, SLOWLY down one side of the pot, so water 
   doesn't disturb the rice. Some wakame might rise up, no prob.
6. Add a couple of pinches of salt.
7. Lock lid, and bring to high pressure over high heat.
8. Cook for 30-35 minutes on high pressure.
9. Let pressure come down naturally (takes about 10-15mins).
10. Take lid off, shake condensation into rice.
    Let rice sit in the pot a bit, at least 5mins.
11. Smile. Express Gratitude. Chew. Feast.

♥ please note: always follow the directions and safety instructions provided with your own pressure cooker, and make sure your cooker is big enough for this much grain (adjust accordingly).
wakame is recommended, but not necessary! 

If you put a crystal in your window, you get magic rice!

If you don't have a pressure cooker, don't fear. 
There are lots of old photos and instructions for boiling rice here: my step-by-step guide to making boiled brown rice, dainty pig style.

*Step-by-step Photo Tour*
Gather the rice. (4 cups)
Rinse it. Let it drain.
Cool! Seaweed!
Cut it up.
Soak with cool water for a few mins.
Put half the rice in the pot.
Scoop out wakame from water, lay on top of rice.
Cover wakame with rest of rice. Smooth over.
Slowly pour in water.
(7.5 cups total, including wakame soaking water)
Add sea salt. A couple pinches will do.
Put on cooker lid. Bring to high pressure.
Cook away on high pressure for 15-50mins.
I prefer 30-35mins.
The longer you cook, the crispier it'll be.
Let pressure come down naturally.
Shake condensation from lid into rice.
Let sit for about 5 minutes in pot.
Scoop out into bowls or containers.
Mounds and mounds of glorious rice.

that's it.

Eat some warm (super yummy), then re-use the rest over a few days reheating by steaming, or in soups, or by adding a tiny bit of water and boiling for porridge, or lightly frying with a bit of oil and vegs.