• DO NOT use scaling (x 2 or x 3) for this recipe.
• Before You Start: Please note that Japanese short-grain brown rice requires a soaking time of 6 hours to overnight. The brown rice-to-water ratio is 1 to 1.6 (or 1.7). Please read the blog post for details. Gather all the ingredients. To measure the rice, overfill a rice cooker cup or a US ¾-cup measure with brown rice and level it off. Put the rice in a large bowl and repeat for the amount you need. Here, I‘m using 3 rice cooker cups.
  

To Wash the Rice

• Quick Rinse: Add just enough water to the bowl to submerge all the rice, then immediately discard the water. Repeat. Tip: Rice absorbs water very quickly when you start rinsing, so this step helps remove impurities from the rice and prevent it from absorbing the first few rounds of milky water.
  
• Wash and Rinse: Next, use your fingers to gently agitate (wash) the wet rice grains in a circular motion for 10–15 seconds. Add water to rinse and immediately discard the cloudy water. Rinse one more time. Tip: Using very little water allows the grains to rub against each other. It also reduces the absorption of impurities from the milky water.
  
• Repeat Wash and Rinse two more times.
  
• Drain: When the water is almost clear, drain well in a fine-mesh sieve and shake off the excess. Transfer the rice to the inner pot of a rice cooker (I use the Zojirushi IH).
  

To Soak the Rice

• Add the measured amount of room-temperature water (900 ml for my 3 rice cooker cups of rice) to the inner pot. Use room-temperature water, not warm or hot. Add a bit of salt (I added ¾ tsp).
  
• Mix it well with a chopstick or your fingers and level the rice. Place the inner pot in the rice cooker. Soak the brown rice for 6 hours to overnight.
  

To Cook and Steam the Rice

• Now, select the program on your rice cooker; I selected the Brown Rice program. Then, press Start. Note: This Zojirushi rice cooker program for brown rice includes 10 minutes of soaking time and 10 minutes of steaming time and takes a total of 83 minutes.

  When it's done cooking, let it steam for 10 minutes (if the program does not include steaming time.) Then, open the lid; you should see small steam holes in the cooked rice.
  
• For a pot on the stove (optional): Start cooking the rice in a heavy-bottomed pot without a lid over high heat until the water boils. Then, stir and reduce the heat to low. Cover tightly and cook for 30 minutes. Let it stand, covered, for 30 minutes to steam.

To Serve

• Fluff the rice with a rice paddle. Insert the rice paddle vertically, scoop up the rice from the bottom, then slice it to “fluff“ the rice. Remember to fluff the rice using a slicing motion.
  
• Serve and enjoy!
  

To Store

• Transfer the hot rice to airtight containers and close the lid to keep the moisture in. Let it cool completely before storing the containers in the freezer (read my tutorial post How To Store Cooked Rice).