brown rice . . .
Earlier this week, I retrieved my German-made pressure cooker from the recesses of my pantry.
Read (in Buddhist cookbook, “Wake Up and Cook!”) about the composer John Cage’s ritual of gathering fresh spring water out in the wilds of New York State to use when cooking his brown rice in a pressure cooker with a spoonful of soy.
That also got me thinking about making rice balls with nori and other goodies in bento boxes or one bowl meals.