Sweet brown rice (also called sticky rice, sushi rice or glutinous rice) is a soft, high-starch, short-grain brown rice. Despite the name "glutinous", sweet brown rice (like all rice) does not contain any dietary gluten; the name simply refers to the sticky texture of the rice once cooked. Like all whole-grains, sweet brown rice takes longer to cook than it's refined (white) counterpart, but it boast higher nutrient and fiber content. The sticky texture lends itself well to sushi rolls, and the nutty, slightly sweet flavor also makes it ideal for desserts, such as rice pudding. The basic cooking ratio is 1 part sweet brown rice to 2 1/4 parts water.

Makes 2 1/2 cups

• 1 cup sweet brown rice
• 2 1/4 cups water

1. Rinse several times in cool water and drain.
2. Combine rice and water in a heavy pot with a tight-fitting lid. Bring to a boil, cover, reduce heat to low, and simmer gently until tender and all the water is absorbed, about 50 minutes. Remove from heat. Let stand, covered, for 10 minutes. Fluff and serve.