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I received almost 2 dozen replies to my query about sweet brown rice,
including several recipes.  There were a wide variety of opinions.
Thanks to everyone who replied!

Several people said that sweet rice is sticky by nature because it has
more starch than regular rice and requires more water.  Someone else said
to use noticable less water.

Someone said it takes longer than regular rice but can be cooked the same
way.

Several people said it can't be cooked like regular rice.

Several people said to soak it for 4-5 hours and then steam using a rice
steamer.  (I have no idea what a rice steamer is.  I used my regular
steamer and it turned out fine, but I had to stir it from time to time
because the rice on the bottom was cooking and the rice on the top was
not.  I didn't care much for the texture, but my husband did, and my son,
who doesn't usually eat rice, liked it).

Several people suggested checking Asian or Thai cookbooks.

Several people mentioned that it makes a good flour.  Someone else said
the flour works well as a thickener in water (like cornstarch), but
doesn't work well with butter.

One person suggested using it in meatloaf and other dishes as a binder.

Someone sent the message: "Good Luck, its called goey sticky rice.  Next
time call
Authentic Foods 800-806-4737."

Here are some recipes:

I've never heard of sweet *brown* rice before, but you may wish to consider
trying the way I cook sweet *white* rice, a recipe which I got from a Thai
cookbook.  The cookbook indicated that the rice should be covered with plenty
of water (allow for absorption) and that the rice should be soaked for 4-6
hours, "or preferably overnight."  Drain.  The rice should then be placed on
two layers of cheesecloth, or similar, and steamed (I use a bamboo steamer)
for about 30 minutes.  Voila.  Occassionally, on dry days, I pour water on
the rice about halfway through the cooking cycle as it doesn't appear moist
enough to me.  It may be that the cooking time would need adjustment for
brown rice.

   -----
 The instructions on my bag said (for sushi rice):
2 cups rice
4 cups water
2 tbsp brown rice vinegar (may not be GF--sub Cider vin.)
2 tbsp sucanat or other sweetener
1 tsp salt
Brign rice and water to a boil, cover tightly and reduce heat to a bare
simmer. Cook till water is absorbed. Heat the other ingredients in a
small
pan until sugar is dissolved, then toss with the cooked rice.
Traditionally
you continue stirring and tossing until the rice is cooled off, then use
it
in your recipe.
Of course you can cook it plain, too. It might help prevent scorching if
you
rinse the rice off before cooking.
----
One way i love it is this:
1 cup sweet brown rice
1 cup milk or soy or rice milk
3 cups water
1 tsp salt
cook over night in a crockpot. In the morning add honey or sugar to
taste, a
little vanilla, some coconut, raisins, whatever--rice pudding!
Hope this helps
Kathy
Brooker, FL
---
Hello, I make a wonderful Chinese breakfast porridge with Sweet Brown
Rice called "congee".  Here's my favorite mix, but congee can be made
with all kinds of different ingredients.

"Sweet Congee with Dried Fruit"

3/4 cup sweet brown rice, rinsed well and drained
1/4 cup dry adzuki beans (sometimes sp. azuki)
2 tbsp chopped dried fig
1/3 cup chopped dried dates
2 tbsp dried cranberries
2-3 dried peaches, chopped course
2 1/4" slices fresh gingerroot, peeled
1-2 tbsp honey

1.  Place rice and beans in heavy pot or dutch oven.  Add 6 cups water
and bring to boil.  Cover pot and reduce heat to a bare simmer.  Cook 45
minutes, stirring every 15 minutes.
2.  Stir dried fruit and ginger into rice and beans.  Continue cooking,
covered, over very low heat for another hour.  Stir every 20 minutes.
3.  Remove ginger.  Mix in honey to taste.  Spoon congee into small
bowls and serve hot.  (**a spoonful of bbq chicken or spiced fish,
sauteed mushrooms, and pistachios goes really good on top.)

Congee can also be made with vegetables such as carrots, celery, or
turnips.  Other than that, sweet brown rice should be cooked with 1 cup
of rice to 1 1/2 - 2 cups water, 40 - 60 minutes.  (different stoves and
pots vary, so you have to experiment a little.  I use 1 cup rice, 2 cups
water for 45 - 50 minutes.)  Enjoy!!

Can't wait to check these out.  Thanks, everyone!

Sherri Miller
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