[Bruce Paine]

Bananadan,

Your pot and lid should be seasoned first by cooking them both covered in water for an hour in a metal pot and a tight fitting lid (bring to a boil and then simmer).


For brown rice cooking, it's usually, it's 1.25 cups of water to one cup of brown rice (and as the amount of grain increases, the relative amount of water diminishes).

Don't forget to add the sea salt.

Tie the rope tightly, affixing the lid down onto the pot

Place the Ohsawa Pot (OP) inside the pressure cooker on something very hard and smooth (like a trivet) to keep the bottom of the OP from scratching the inside bottom of the pressure cooker and fill the pressure cooker with water until the water reaches the bottom of the rope holders, then secure the pressure cooker lid and the jiggler weight, place on the stove and turn on the heat or flame.

Bring up to pressure where the jiggler is rocking almost violently and then turn down the flame, and cook for 45 to 50 minutes with the jiggler releasing an almost faint hiss.

When finished cooking you can wait for the pressure valve to drop and either remove the pot carefully and gingerly with potholders, or wait for the pot and rope to cool sufficiently before removing from the pressure cooker.


I used pressure cooker and OP combinations for almost 15 years as I was cooking for most of them on electric (the last two years cooking on butane and propane) but since I moved in with a macrobiotic teacher (in gas cooking environments), we've been cooking a certain amount of our grains and beans using pressure cookers but no OPs and I have noted a significant improvement in my health and well being.

Of course there have been other areas that I've changed that have contributed to the improvement but the OP-less pressure cooked foods, I feel, has contributed significantly.

What kind of pressure cooker are you using, type of sea salt, water source, and quantities of rice and water used?

Thank you, very much.

Bruce Paine