
Thank you for the very helpful walkthrough! I’m meal prepping tonight and bought glutinous brown rice at the market but wasn’t sure how to make it. I followed your instructions and it turned out perfectly!
Hi Rebecca! That’s so great to hear – I’m glad it was useful! I checked out your blog too… oh my goodness. A lot of deliciousness happening over there!!
I don’t believe the ratios are correct of rice to liquid in rice pudding recipe. I just wasted 3 cups of milk and a can of coconut milk. Too much liquid to only 1/3 cup raw rice.
You’re right, I should have known the ratio was off. The site should fix that. I was able to use it in some oats but it’s a clear mistake.
Brown sweet rice is phenomenal. The rounded kernals cook like regular rice, and not dry like regular brown rice. My preference is to mix two parts brown sweet rice with one part white sweet or sushi rice for the perfect, tastiest rice with an interesting texture. Try this! Brown sweet rice is to undiscovered, that whenever I purchase a 15 lb bag at the local Asian grocer, the adjacent cashier immediately tell me, “Did you know that is brown SWEET rice?” Yes. On the other hand, I ask the VN cashier is she ever tried it, the cashier always says no — they can’t believe its preferable to those who have tried. See booking with the 3 cup Tatung Indirect Cooker for my favorite mix.
Can you please clarify the ratio of rice to water for the rice pudding? 1/3 cup of rice to 3 cups of water plus a 13 oz can of coconut milk cannot be right.
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I love sweet brown rice, I cook it just like you said ,then add some brown sugar and coconut flakes, you can roll them into balls and eat them like a snack or just a sweet treat.
Hi Rachel!! Did you just say Coconut Rice Balls?! What an amazing idea – I’m making a new batch just to try it!! 🙂