At Korean restaurants, I always ask for non-white rice, and what's brought out is a warm bowl of tender, nutty, blackish-purple grains of joy. For those in NYC: On the menu of Hangawi, it's called "multigrain" rice. Waiters at Kang Suh bring it out when I ask for "brown" rice.
Does anyone know what type of rice I'm talking about? (And can it be made in a rice cooker?)