This is a simple and delicious rice to eat with aduki bean soup, steamed Chinese greens and tofu sprinkled with gomasio (toasted and crushed sesame seeds with sea salt), and easy daikon pickle.

It also is a nice accompaniment to Jap pumpkin roasted with sesame oil and mirin, then drizzled with tahini, miso and lemon dressing (mix 3 tablespoons tahini with 1 teaspoon miso and juice of half a lemon. Add a little water if need to thin out).

1 cup short grain brown rice
1/2 cup lotus seeds
pinch sea salt

Soak rice, lotus seeds and salt in 2 cups water in a medium-sized pot with lid for five hours or over night.
Bring to boil then turn down to lowest heat and simmer for about 30 minutes, until all liquid absorbed and rice is cooked.
Leave to rest for at least 10 minutes before serving.

WORDS: Sandie Hernandez