Brown rice salad with okra

Rinse the rice quickly, drain well, then place in a pot. Add one and a half cups of water and put the lid on: cook over high heat. When it boils, lower the heat, continue cooking for about 10-15 minutes. Check  if the rice has absorbed the water, add another 3 cups of water then stir. Continue to cook for another 15 minutes or so. When the rice has absorbed the water, turn off the heat and let it rest for 15-20 minutes. Meanwhile, clean the okra, boil them with lightly salted boiling water for 20-30 seconds then drain and cut them into small pieces. In a bowl, place the rice, corn and okra. Season with a little olive oil and the salted sesame seeds (gomashio)

Source: https://www.unagiapponeseincucina.com/insalata-di-riso-genmai/