Lundberg Short Grain Brown Rice, 2lb (6 count), Gluten-Free, Non-GMO Project Verified, Vegan, Kosher, 100% Whole Grain6

I have a passion for rice in general and usually have all sorts of rice on hand for my culinary explorations. Over the years, I have found I prefer this short grain brown rice over regular or even Basmati Rice. The flavor is more nutty but what I really like is the texture. It has a wonderful 'bite' to it sort of like the way perfectly cooked al dente pasta feels when biting down on it. I like this short grain brown rice when first cooked but also as the base for fried rice the next day so I always make an extra large batch just to have the leftovers. It also reheats better than standard brown rice if you want to simply reheat (not fry) it.And now a word about the producer - Lundberg. I have been buying Lundberg rice for decades, they are a rice grower from California and offer a wide variety of rices and rice blends you can find at many supermarkets (their Wehani rice which is a rough red rice is divine!). This particular batch of short grain brown rice I just bought from Lundberg on Amazon is non GMO and eco-farmed in an environmentally sustainable way.I normally have this short grain brown rice on hand, I keep it in the refrigerator as brown rice can turn rancid faster than white rice and I normally buy it at my local markets. The reason I purchased this online this time is because my local store no longer carries the larger packages of this rice, though they do sell it in the bulk foods department for $2.79 per lb. And with that bulk product, I have no idea who the grower/producer is so I decided to look online and found this product through Amazon. I opted to buy a case which brought the price per lb. down to about $1.50. It's a lot of rice but came packaged in 2 lb. bags and it will keep just fine in my refrigerator.

Prefer Lundberg Rice. I buy both the Short Grain Brown Rice and their Jasmine Rice. Once you have these - it's hard to go with any other brand.

Last year, they stopped selling brown rice locally, and I discovered that I didn't like white rice. So I ordered Lundberg from Amazon.When I ran low, I reordered Lundberg. The rice was better than I'd had before, but it was the closures that gained my loyalty. At first I thought they were Velcro hook and loop, but they didn't have loops. It's called Press-lok. In a 2012 press release, Velcro said Lundberg was their only Press-lok customer.I like to decide how many grams of rice I want to cook, then pour and shake it into a pan on a scale. With conventional bags, I often got too much. Press-lok is stiff enough to form the edge of the bag into a nice spout, and it provides the flow with enough friction for precise control. When I'm through, I don't need a clip to reseal the bag.The bags have flat bottoms like paper grocery bags. When I reseal a bag, I put it on the refrigerator. It's convenient, and not even a highly trained mouse could get to it. Because it stands upright, I can spot it easily, and I know no grains can spill.

This is awesome rice to begin with, but I think more people would eat it and enjoy it if they were not intimidated by the cooking process. It seems that every variety of rice has a different method of cooking. Rinse or no rinse? How much water? On the stove top or in a rice cooker? It can be a bit overwhelming for some part time kitchen commandos.So here is how I cook this very excellent rice in a rice cooker:First, DO NOT rinse this rice. It will not be starchy or gummy when finished like white rice would be without rinsing. And if you rinse it first, the delicate ratio of rice:water in the recipe will be thrown off.Put 2 cups of rice in the rice cooker. Add 3.5 cups of water. When the rice cooker clicks off, let the rice set for at least ten or fifteen minutes before you remove the lid. Then immediately remove all of the rice and put it directly onto dinner plates or in a plastic container for storage. If you let it stay in the metal pot for a long time it will just be a sticky job to deal with later.The ratio of rice to water for my recipe is 1 cup of rice to 1.75 cups of water. Some people probably use 1:2, but that makes the rice a bit too mushy for me.

I see several reviews here about this rice being porridge like, sticky, mushy, etc. Well, this is exactly what Short Grain Brown (sticky) Rice is supposed to be. If you are expecting a regular dinner rice, to have with your steak and veggies...this isn't it. This grain is used for certain recipes like rice based stews and dishes that require stickiness or where the rice is mixed in and cooked with beans & lentils.I use this rice for a particular traditional dish with beef and beans, and it comes out perfect. Just like back home.

I’m particular about the rice I use and have been using basmati only for about 5 years. I heard brown rice milk is good for the body so I ordered this to use for making it, but never have gotten around to it. However, I’ve cooked it in my instant pot a half dozen times to add in stir fry, salads, or as a side dish. This rice is flavorful and high quality. I’ve ordered this brand twice now and it’s been excellent.

Nice earthy flavor. Better than Uncle Ben's.

I am so happy to have found a brown rice we like! I have tried so many varieties of brown rice unable to ever appease everyone in the family. I looked all over the place locally for a short grain, but all I could find was long grain brown rice. I had kind of settled on it not being a product on the market when I decided to check here. I was so pleased to find this! For white rice I have eaten calrose since I was a kid on Guam. I prefer a stickier rice. This cooked up perfect in my rice cooker on the brown rice setting. The price is a downside, but I'm willing to pay it for the health benefits. I normally buy a 20lb bag of calrose, so I'll have to order a number of these to make up for the small bag.