220 g Brown rice
500 ml Water
100 g Soy beans
750 ml Water
1/2 teaspoon Teaspoon salt

Garnishing
1 bunch Fresh Coriander (cilantro) leaves, finely chopped
2 Spring onions (scallions), finely chopped
1 Medium carrot, peeled, diced
and blanched for 2-3 minutes
1 Small red and green capsicum
1/4 teaspoon Ground black pepper to taste

Wash rice in several changes of water until water runs clear, then place in a medium-sized cooking pot with 500 ml water. Cover and leave to soak overnight. Pick over soy beans for grit, then wash the soy beans well. Drain, then place in a separate medium sized cooking pot with enough water to cover by at least 1 inch. Cover and leave to soak overnight. Next day, drain excess water from soy beans and discard. Add 750 ml fresh water to the pot of beans and bring to the boil. Cover, then lower heat and simmer slowly until all the water has been absorbed, about 1 1/2 hours. Check the beans occasionally to make sure they don’t scorch. When beans are soft, transfer them to a bowl and set aside to cool. Add the salt to the soaked rice and water in the pot (do not discard water), and bring to a full boil. Cover tightly, reduce heat to very low, and simmer slowly for about 30 minutes. Do not remove the lid while cooking. It’s done when you hear the rice crackling on the bottom of the pot. Turn off the heat and let the pot rest, covered, for 15 minutes, then transfer to a bowl and set aside to cool, turning the rice once or twice with a spoon to cool and dry evenly. When rice and beans have cooled but are still warm, carefully fold them together in a large serving bowl. Stir in all or any of the garnishes and serve. You may also use this rice and beans combo as the basis of fried rice dishes.