Sticky Brown Rice

I have been dying to have sticky rice. I LOVE sticky rice. It's really simple to go to any number of Chinese restaurants in my immediate area and order some rice. I could even solve my craving by going to Wegmans and buying some sushi. I decided to eat a little healthier so my new rice of choice happens to be brown.

All the joy of brown rice. Not only is it healthier but it also takes almost twice the time to cook. And apparently, not many people get creative with brown rice. Perhaps I should add a segment to my blog, "Creative Brown Rice" and share what will be many blunders in making new dishes with brown rice. BUT at some point, I will get it right. Maybe I just haven't looked hard enough.

Any recipes I have found for "sticky brown rice" pulled up sushi dishes, one recipe large enough to make 8 cups of rice and one that had NO recipe. The recipe for sushi required 1 cup of rice and 6 cups of water. I have come to the conclusion that sticky rice requires more water and although brown rice requires more water than white rice, I am not going to jump off this bridge and use 6 cups of water for 1 cup of rice.

Instead, I used 1 cup of rice and 2.5 cups of water. The recipe on the bag said to use 2 1/4 cups of rice. I know it's not a big difference but worst case scenario, I have normal brown rice. If it's wrong I will increase the water by half a cup each time.

THE RESULTS:
My sticky brown rice turned out mushy, with just a tiny bit of recognizable rice grains. It was a bit watery after 45 minutes so I left the top off to let the water evaporate, only then did it become sticky. Sticky, mushy brown rice. I didn't know what to do with it so I fell back on the sweet rice that the kids love. I added some milk, sugar, cinnamon, nutmeg and butter. There you have it, sticky, mushy, sweet rice. I'm glad I did not use the 6 cups of water. I will have to work on non-mushy sticky rice the next time.