Grilled brown rice with seaweed

Directions

1. Brown rice should be soaked in warm water for about 30 minutes. ⏱ 30 min
2. Remove the algae and clean them, then allow them to drain. ≈ 8 min
3. After soaking the brown rice, simply retrieve it and cook it in a rice cooker. ⏱ ≈ 30 min
4. Add the sesame seeds to a dry pan and cook over medium heat until they are golden brown and fragrant. ⏱ ≈ 7 min
5. Next, once the sesame seeds are cooked, transfer them to a mortar and add about 1/2 teaspoon of salt. ≈ 3 min
6. Crush them until you have a smooth, even paste. ≈ 4 min
7. Similarly, the seaweed is also cooked until it is dry and crispy, then removed from the heat. ≈ 3 min
8. They are then placed in a mortar and crushed. ≈ 3 min
9. Next, combine all the ingredients with a sufficient amount of seaweed, cooked brown rice, and gradually add the sesame salt, oil, chopped garlic, and salt powder. ≈ 4 min
10. You can also add a pinch of pepper or other spices, according to your preferences. ≈ 3 min
11. You place the pan on the stove and add a pinch of salt to heat it up until it starts to steam. ⏱ ≈ 10 min
12. Next, immediately add the brown rice to the mixture of spirulina and sesame salt, mix well, being careful not to break the rice grains. ≈ 4 min
13. It’s best to cook over low heat. ⏱ ≈ 40 min
14. Cook the rice until it has puffed up and makes a hissing sound. ⏱ ≈ 18 min
15. Next, pour it into a sieve to allow it to cool. ⏱ ≈ 20 min
16. Then, put it back in the pot and mix it again 2 to 3 times. ≈ 4 min
17. Once the rice is cooked, pour it into a bowl and mix it with the sesame salt and the remaining seaweed. ≈ 4 min
18. At this point, you can enjoy the result of your preparation. ≈ 3 min
19. The seaweed-infused rice will taste even better when served alongside other dishes. ≈ 3 min