- Makes: 6-8 Servings
- Ready In: 55 mins
- Prep Time: 10-15 mins
- Cook Time: 45-60 mins
Like the refreshing flavor of sushi rice? You can make it using whole grains and natural sweeteners. This elegant looking mounded rice looks like you spent hours when you didn’t.
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
- Calories: 70
- Fat: 1g
- Protein: 2g
- Sodium: 170mg
- Carbohydrates: 13g
- Fiber: 1g
Nutritional Information (per serving)
- 1 ½ cup brown rice
½ cup sweet brown rice
½ teaspoon sea salt
3 cups water
2 tablespoons mirin
2 teaspoons brown rice syrup
2 tablespoons brown rice vinegar
2 teaspoons toasted brown or black sesame seeds
- Rinse and drain rices.
- Place rice, salt and water in the pressure cooker. Lock cooker. Place on high heat and bring up to pressure.
- When pressure gauge rises and is firm, you will hear a gentle, steady hissing sound. Lower heat and time for 35-40 minutes.
- Remove from heat and allow pressure to come down naturally or by drizzling cold water over the top. Allow rice to cool slightly, until just warm.
- No pressure cooker? Use a heavy pot, bring to a boil and simmer about 45-50 minutes. Won't be quite as sticky but just as good.
- While rice is cooking put mirin, syrup and vinegar and in small sauce pan and heat until flavors marry and mixture is warm.
- Pour over warm rice and stir to combine.
- Place sesame seeds in a dry skillet over medium heat and stir constantly until they begin to pop and change color. Set aside.
- Oil a small ramekin or cup. Pack rice into the cup until it is as dense as possible and the top is level. Invert and place on a plate.
- Garnish the top with toasted seeds.
- Repeat with remaining rice.