How to Cook Brown Rice with Cuckoo Pressure Rice Cooker and Cook Bibimbap (mixed rice).
Cooking Brown Rice
- Mix it with white rice, 1:1 or 2:1 (brown:white). Or, go for all brown rice.
- Wash it but not too harsh. Brown rice tend to have more dust, but we also don’t want to lose nutrients from white rice. (Nutrients are easier to lose from white rice because they are processed and more exposed.)
- Cuckoo Pressure Rice Cooker - It has a timer, too! I’m not using it this time, but I find it really useful.
- The amount of water depends on personal taste. I like it with less water. With this rice cooker, I go 1.25:1 (water:rice).
- Lock it and press ‘Pressure Cook’. (압력취사)
- “Cooking brown rice has started.”
- About 30 minutes - it may be various - later, it starts to steam out. Leave it like that. It’s doing ‘Tteom.’ (뜸 들이다)
- “Rice is done. Cuckoo!”
- Be careful when you open the lid. The steams are very hot. I usually support the lid with the other hand, so the lid doesn’t get bounce that much as in video.
Making Bibibap (Korean Vegetable Mixed-rice)
- I got this Bibimbap mix from a Korean market in Los Angeles. It comes with gochujang paste (Hot pepper sauce). I can cook each vegetable myself, but this saves my time!
- Mix brown rice with vegetables and gochujang all together. Stir well so gochujang gets spread well.
- Spice up with salted seaweed and sesame oil.
- Scatter some sesames at the end.
- Kimchi goes perfect with this meal.
- Divide the rest of the rice in small portions and put them in plastic bags. Keep them in the freezer. Whenever you need small amount of brown rice, you can just microwave it. It will have almost the same freshness!