How to Cook Brown Rice in a Donabe 玄米の炊き方 (土鍋)

7 hours hrs 10 minutes mins This post may contain affiliate links. Please read my disclosure policy. Donabe Brown Rice at a Glance Donabe Brown Rice is Japanese short-grain brown rice cooked in a traditional Japanese clay pot. The donabe (土鍋) retains heat well, helping the grains cook gently and evenly. The rice comes out tender and slightly chewy, with a mild, nutty flavor. If you are looking for a white rice version? See my How to Cook White Rice in a Donabe guide. Why You’ll Love It Tender, chewy brown rice. The donabe cooks the brown rice evenly, so the grains turn out tender and chewy without becoming mushy. Reliable cooking method. Precise water ratios and proper soaking help brown rice absorb moisture evenly, preventing hard centers and unevenly cooked grains. Easy, fuss-free cooking. The HARIO Gohangama whistles when it’s time to lower the heat, so you don’t have to keep checking the pot. Jump to Recipe My Recipe Story I cook Japanese short-grain white rice in my HARIO Gohangama every day, but I occasionally switch to brown rice for its nutty flavor and pleasantly chewy texture. I love that I can use the same donabe for both! Brown rice needs more time to soak and cook than...