In Japan, Donabe (earthenware pot) is often used to cook rice since ancient times. This method using Donabe will make your cooked brown rice have the chewy texture!This method involves cooking brown rice on the stovetop. You can replace the Donabe with any pot you have in your kitchen.
Rinse and carefully drain your brown rice to remove excess dirt for up to 4 times.
Put the rinsed brown rice to the donabe and add water with 1.2-1.5 times the number of brown rice.
Close the donabe’s lid and cook for 17-20 minutes in high heat (if the water spills, reduce the heat and add more cooking time).
When the water gradually decrease, add the second wave of water. This time, please add water with 1.0-1.2 times the number of brown rice. Stir well with the rice.
After it boils, reduce the heat into low heat and cook for 15-20 minutes.
Turn of the heat and let it steam inside the donabe for 10 more minutes.
Carefully open the donabe’s lid, stir the rice evenly, and immediately serve the rice.