from Macrobiotic Cuisine (1984), by Lima Ohsawa
1) Dry-roast brown rice (or any other grain) over a medium flame for 10-20 minutes, or until a rich brown color. Shake the pan and stir constantly to prevent burning.
2) Add 2 tablespoons of the grain to 1 quart boiling water. Simmer 10 minutes. Add a pinch of salt while brewing.
3) Strain and serve.