Brown sushi rice from Clearspring is, of course, designed for use with sushi, but actually works quite well in any food. Produced in Italy, it is a wholegrain rice that provides an even healthier option for those who love Japanese food. Sushi rice has a shorter, fatter grain than ordinary rice, and sticks together so that you can pick it up with chopsticks.
Wholegrain sushi rice is a little less sticky than white sushi rice, so do take this into account when cooking. Also, it takes a little longer to cook. It is worth the effort though; we like wholegrain things generally, because the rougher texture means that they absorb flavours better.
This rice also works well in risotto-type meals; it is just about the right stickiness.
Put the rice in a pan and soak the rice for 30 minutes. Fill pan with boiling water so that it covers the rice with about 5cm of water. Cover the pan with a reasonably tight lid and simmer for about 30-40 minutes, until all of the water is absorbed.
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