Japanese Brown Rice

Experience the wholesome, nutty flavor of Japanese Brown Rice, a nutrient-packed side dish that’s both hearty and versatile. This recipe features tender, perfectly cooked grains enhanced with the optional addition of kombu, a type of seaweed that infuses a subtle umami richness for authentic Japanese flair. The key to achieving its irresistibly fluffy texture lies in soaking the rice overnight and cooking it gently using a stovetop, rice cooker, or traditional donabe clay pot. With just 10 minutes of prep and a hands-off cooking method, this dish pairs beautifully with miso soup, teriyaki dishes, or fresh sushi bowls. Perfect for health-conscious foodies and lovers of Japanese cuisine, this brown rice is a simple yet satisfying staple for any meal.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Brown rice
• 3 cups Cold water
• 4 inches Kombu (optional)

Directions

Step 1

Measure 2 cups of brown rice and rinse it thoroughly under cold running water in a fine mesh strainer or bowl. Swirl and change the water several times until the water runs almost clear.

Step 2

Place the rinsed rice in a medium-sized bowl and cover with water. Allow the rice to soak for at least 6 hours or overnight for the best texture and flavor.

Step 3

After soaking, drain the rice and transfer it to a medium-sized heavy-bottomed pot, rice cooker, or donabe (Japanese clay pot).

Step 4

Add 3 cups of cold water to the pot along with the kombu if you're using it. Kombu adds subtle umami flavor, but it is optional.

Step 5

If cooking on a stovetop, cover the pot with a tight-fitting lid and bring the water to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer for about 30-35 minutes, keeping the lid on throughout.

Step 6

If you're using a rice cooker, follow the manufacturer's instructions for brown rice cooking. Add the drained rice, water, and kombu (optional) to the cooker and start the cycle.

Step 7

For a clay pot (donabe), follow the same stovetop method but keep the heat consistent during cooking to ensure even heat distribution.

Step 8

Once the rice has absorbed the water and is tender, remove it from the heat but keep the lid on. Let it rest for 10 minutes to allow the steam to finish cooking the rice and enhance its fluffiness.

Step 9

Remove the kombu (if used) and fluff the rice gently with a rice paddle or fork before serving. Serve warm as a side dish or base for your favorite Japanese dishes.

Nutrition Facts

Serving size	1121 grams (1121.0g)

Amount per serving	% Daily Value*
Calories	448

Total Fat 3.70g	5%
Saturated Fat 0.80g	4%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 70mg	3%
Total Carbohydrate 93.00g	34%
Dietary Fiber 7.20g	26%
Total Sugars 1.70g
Protein 10.60g	21%

Vitamin D 0IU	0%
Calcium 86mg	7%
Iron 2mg	11%
Potassium 181mg	4%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.4%

Protein: 9.5%

Carbs: 83.1%