It is difficult and time consuming to cook brown rice well. Now, we are excited to share with you a fantastically simple way to cook fluffy and delicious brown rice, it's called "bikkuri-daki." The word bikkuri means surprise and daki means to boil, in Japanese. The surprise, which we will explain below, shocks the grains of rice into splitting their shells, and this results in a fluffy texture.
According to wikipedia, this method has been used in the Tohoku-area of Japan for a long time, and before people started to use specialized pressure cookers for hard rices, it was a well known method.
Usually when cooking brown rice, you need to soak it for several hours to let it absorb enough water, and cooking usually happens in a pressure cooker or electric rice cooker. The bikkuri-daki method is a fast and easy alternative that yields great results.
Water 1 (1:1.2-1.4 rice to water ratio)
Water 2 (1:0.9-1.2 rice to water ratio)
Any kind of pot with a well-fitting lid
Step 1: Measure and wash rice and put it in the pot.
Step 2: Measure water 1 and add to pot.
Step 3: Start cooking on high heat with lid on for 15 - 20 minutes.
*listen for a hissing sound indicating that the water is mostly evaporated. Pay close attention or you will be scrubbing burnt rice from your pot
Step 4: Once you hear the hissing sound, pour water 2 into the pot. It should be very cold in order to "surprise" the rice. Mix the rice and cold water well and replace the lid.
Step 5: Reduce heat to medium and continue to cook for 10 minutes. After 10 minutes, reduce heat once more to low and cook an additional 5 minutes.
Step 6: Turn the heat off, leaving the pot where it is and wait 5 minutes.
**Do not remove the lid yet**
Step 7: After the 5 minute mark, you can fluff the rice well with a rice paddle or fork. Enjoy!
Bikkuri-daki requires some practice, but after you do it a couple of times, you will be a master of bikkuri-daki!
Since the cooking time of brown rice using the bikkuri-daki method is greatly reduced, we assume that more nutrition is retained than in other cooking methods. We, however, are not nutritional scientists, we just know that using this methods allows us to eat tasty brown rice with great texture rather quickly. We hope that someone will do a comparison study of the nutritional results of different cooking methods of brown rice.
If you are interested in the nutrition aspect of rice, please read following article.
Better than white & brown rice; it's haiga-mai!