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 Posted: Thu Feb 23, 2012 11:03 am
I've been buying the regular white Nishiki and we like that, but recently I've realized i need all the vitamins I can get. I was wondering if anyone had tried the brown nishiki and if they are about the same in regards to cook time and ability to make things like rice balls? Does the Brown rice still stick?
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Posted: Fri Feb 24, 2012 2:14 am
I believe brown rice needs to be cooked differently. more water and a longer cooking time if I'm not mistaken. I have read, however, that onigiri can be made with brown rice so long as it's a medium- or short-grain rice that is glutinous. Gluten is what makes it sticky. So I would advice you to just experiment with it. Apologies if I wasn't too helpful. ^-^;
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Posted: Mon Feb 27, 2012 4:27 pm
The timing with brown rice is different, but according to Maki over on Just Bento, as long as it's Japonica or glutenous (Which Nishiki should be) it'll stick. You might check out her rice guide, she's a big supporter of brown rice.
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