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.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from April 1st if you want to see what it's like.
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from April 1st if you want to see what it's like.
