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Korean 'multigrain' / 'brown' rice - what is it?


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Korean 'multigrain' / 'brown' rice - what is it?

syee730 | Jan 27, 2007 05:12 PM

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?)


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