
Brown sweet rice is a type of short grain sweet rice, and has more starch and is much stickier than usual short grain rice. This is why it’s also called “brown glutinous rice”, because it’s like glue, not because it has gluten.
It tastes chewy and earthy when cooked, and is great for mixing with other grains to make traditional Korean multigrain rice.
You can find it in the grain aisles of Korean grocery stores, or at Amazon.com, in small 2 pound bags or large 15 pound bags.

Posted on Sunday, May 31st, 2015 at 12:18 pm.
Last updated on May 2, 2017.
Tagged: brown sweet rice, grains, hyeonmi chapssal, 현미찹쌀, japgokbap ingredient, Korean cooking, Korean cooking ingredient, Korean cuisine, korean food, Korean kitchen
Recipes that use brown sweet rice (hyeonmi-chapssal):