Introduction & Ingredients:
250g Short grain brown rice
150g Barley or whole wheat
100g Whole rye, whole oats, aduki beans, soya beans or kidney beans.
Pinch of sea salt
Add short grain brown rice to your pressure cooker or heavy pot. Wash and rinse a few times. Have the pressure cooker / pot on flat surface, put one hand inside, palm resting on the rice. When water reaches your wrist stop. Leave the rice to soak for at least five hours (overnight even better). Add a pinch of sea salt. Put the lid on tight and bring to a boil. Make sure you bring the rice to boiling slowly (medium flame is best) if you want to avoid burning it. Place the flame diffuser on another ring, warm it up and when the water starts boiling or the pressure cooker valve pops up put the rice on the diffuser. Boil or pressure-cook it for 40 minutes. When finished, switch off remove from the diffuser and as soon as the pressure valve comes down remove the lid and transfer the rice in a pre rinsed bowl. Leave to cool.