Short grain brown rice seasoned with rice vinegar and sesame oil, then finished off with a sprinkling of toasted sesame seeds and scallions.
Each month Evelyne of CulturEatz invites us to join her in visiting countries around the world and sharing recipes from them. This month we went to Japan, let's see what everyone brought back with them........
- Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)
- A Day in the Life on the Farm: Japanese Rice
- Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
- Cultureatz: Ramen Burger with Honey Teriyaki Sauce
- Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)
- Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread
- Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette
- Pandemonium Noshery: Ginger Pork Stir Fry
- Palatable Pastime: Edamame with Sakura Dipping Sauce
Those flavors with the nutty brown rice sound excellent, I'm gonna have to go back and make quite a few of this months recipes.
ReplyDeleteI'm off to go check them out right now Jules.
DeleteI totally want to try this, I bet it's it makes a huge impact on the flavor of the rice.
ReplyDeleteIt was really good Evelyne and the leftovers made great fried rice too.
DeleteThat's an excellent and simple rice to make, packed with flavors!
ReplyDeleteI love that your recipe uses brown rice. So simple and flavourful. I can see how it could easily become a staple.
ReplyDeleteIt was very good Margaret and will be made again soon.
DeleteBrown rice is so underrated but absolutely delicious! This Japanese rice goes so well with many dishes, thanks for sharing!
ReplyDeleteYou are very welcome and I agree, I much prefer brown rice over white.
DeleteFlavorful
ReplyDeleteIt is Tom.
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