Rinse the brown rice in a strainer. Rinse until the water is clear.
Bring 3 cups of water to a boil. Add a pinch of salt. Add the brown rice. Cover and reduce heat so there’s a rolling simmer. Let cook 12 minutes.
Remove the pot and strain the rice. Let cool off a little but not needed to cool off completely.
Pour 3 cups into a pot and bring to a boil. Add the parboiled brown rice, stir and cover. Reduce flame to simmer. Let cook 15 minutes. (A couple minutes longer may be needed so look at rice and see if still very wet). Don’t overcook it however as you want the rice to be firm.
Remove the covered pot from heat. Put a thin towel under cover and close cover again. Let the pot sit for another 10 minutes before removing the top and towel. This time allows the rice to cook a little further and for the moisture to evaporate.
Put the rice in a large glass or ceramic bowl. You want this bowl to be large so you have room to move the rice around without the rice stacking up too much on itself. Let sit a few minutes. Take a flat wooden spoon (preferably with a wide end) and use it to gently fan the rice around. For me the motion I make is similar to incorporating whipped egg whites into a cake batter. Very gently lift bits of the rice before putting the rice back down. This helps the rice cool off without becoming more glutinous or sticking together.
When the rice is cool, add the vinegar mixture (sushi-su) to the rice using the same wooden spoon and gentle motion. It’s not good to add the vinegar to the rice when it’s still warm as it will make it harder to make sushi. For sushi bowls this may be less important, yet I’d still advise waiting.
Vinegar Mixture (sushi-su)
Put the ingredients in a small pot and place over a low flame. Continue heating until the sugar dissolves completely. Remove from the flame.
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