Brown and sweet rice from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

  • sweet rice
  • short-grain brown rice

  • EYB Comments

    Requires pre-soaking.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires pre-soaking.

  • Rutabaga on June 08, 2016

    I used long grain in place of the short grain brown rice, as that was what I already had. It turned out quite well, although I think I would prefer short grain. As is, it is still a great base for rice salad, which I made using olive oil, moscatel vinegar, lemon juice, mixed olives, roasted red peppers, feta, diced chicken, and toasted pine nuts - delicious!

  • Astrid5555 on January 02, 2016

    Great base for any kind of rice salad!

  • ccav on July 18, 2015

    My favorite cooked brown rice, mixing the sweet with short grain brown. Leftover rice does not get dried out like long-grain jasmine and basmati can.

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