Brown Short Grain Rice
Naturally sticky texture makes sushi rolls and rice bowls come together easily as your go-to short grain.
What it is
Brown short grain rice is an unhulled variety of rice where only the outer husk has been removed, leaving the nutritious bran layer intact. The grains are almost round and shorter than long grain varieties, originally cultivated in Asia for dishes requiring sticky, cohesive rice.
How to cook
Rinse until water runs clear, then use a 1:1.5 ratio of rice to water. Bring to a boil, reduce heat to low, cover and simmer for 45-50 minutes. Let stand 10 minutes before fluffing.
Flavor and texture
It has a nutty, earthy flavor from the bran layer and becomes tender and pleasantly chewy with a naturally sticky texture that holds together well.
Best uses
Perfect for sushi rolls, rice bowls, rice pudding, stuffed vegetables, and any Asian dish where you want the rice to stick together. Also great for rice balls and arancini.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light and heat.
| As purchased | 3-6 monthstypical for bulk bin exposure |
| Sealed (pantry) | 6-12 monthsif kept airtight in cool, dry place |
| Refrigerated | 12-18 monthsextends shelf life by slowing oil rancidity |
| Frozen | 18-24 monthsbest long-term storage option |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Brown rice has a shorter shelf life than white rice due to natural oils in the bran layer that can turn rancid.
Cooking tip
Don't skip rinsing the rice - it removes excess starch and prevents the rice from becoming overly gummy while still maintaining its signature stickiness.
Interesting note
Short grain rice contains more amylopectin starch than long grain varieties, which is what gives it that characteristic sticky texture that's prized in Japanese and Korean cuisine.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), brown short-grain rice needs 55–60 minutes of simmering instead of 47. Use 2¼ cups water per cup of rice (slightly more than sea-level), keep the lid on, and let it rest 10 minutes off the heat to finish absorbing.