Jessica's book The Elegant Art of Falling Apart will be published later this year by Hachette Australia. - Sophie
How to cook brown rice:
Use everything organic, if possible.
Half a cup of short grain brown rice.
One cup of water
A handful of sesame seeds
A sprinkling of Umeboshi plum vinegar (from Japanese shops or good health food shops)
Put the rice and the water in a small pan with the lid on. Bring it to the boil then turn the flame right down and leave it to simmer for 25 minutes. Do not take the lid off.
Meanwhile, dry roast the sesame seeds in a frying pan over a low flame. Stir or shake them constantly until they are golden brown because they can burn in a flash.
After 20 minutes or so, check the rice to see if it has absorbed all the water. The rice should be soft but a bit chewy, not mushy. If it is still wet, put the lid back on and leave it for another 5 minutes. Once all the water is absorbed, turn the flame off and let the rice sit with the lid on for another 5 minutes or so. Then stir in the sesame seeds and add a splash of the vinegar.