I picked up some short-grain brown rice recently from the bulk bin of the supermarket in the next town south of us. We're on a bit of a whole-grain kick, and this stuff looked sort of like the rice I use to make risotto, only brown; so I thought it might be nice to see if I could make a whole-grain risotto. Since it was in the bulk bin there wasn't any information about what it was or suggestions how to prepare it, but it looks like the right kind of rice, so I thought surely, with the appropriate adjustment of cooking time, it'd make reasonably acceptable risotto.
It failed--miserably. After two hours of cooking, stirring, adding broth, all the normal stuff you do for risotto--and which I've done enough times to know what I'm doing--it was still crunchy. Obviously it isn't going to work for that! But my question is, what DO I do with this stuff?