Short grain brown rice will yield a more sticky/chewy product – which is similar to the “white sticky rice” many of my students grew up eating. I use short grain brown rice when setting up my Un-Fried Rice Foodie Bar and for homemade sushi (black sticky rice is fun, too!). I keep all of my whole grains (including rice) in the freezer.
Rice- Brown – Short Grain
by Timaree Hagenburger | Jul 27, 2016 | Grains or Grain Product, Ingredients, Supermarkets | 0 comments